Olive Garden Zuppa Toscana Recipe

I love the hearty feel of this Toscana Soup that mixes robust Italian sausage, crispy bacon, thinly sliced potatoes, and tender kale with a rich broth infused with garlic and cream. Its blend of smoky and savory notes makes every spoonful a delightful journey into simple, classic flavors.

I recently decided to try my hand at Olive Garden Zuppa Toscana and it turned out to be an amazing mix of flavors that really surprised me. I started by cooking 1 lb of Italian sausage with 4 slices of chopped bacon until everything got nice and brown.

Then I tossed in a diced medium yellow onion and added 4 minced garlic cloves so the kitchen smelled incredible. I layered in thinly sliced russet potatoes and a bunch of roughly chopped kale to add texture and heartiness to the soup.

After pouring in 32 oz of chicken broth and mixing in 1 cup of heavy cream, I let those flavors dance together with just a touch (1/2 tsp) of red pepper flakes and a good amount of salt and black pepper to taste. This recipe, reminiscent of those alluring Tuscan soup ideas, is simple yet full of character – a must try in my opinion!

Why I Like this Recipe

I love this recipe because the crispy bacon and savory sausage give it such a hearty, comforting flavor that always makes me feel warm inside. I really like how the smooth heavy cream mixes with the spicy bits from the red pepper and the veggies, creating a really awesome texture and flavor combination. It also feels cool to whip up a meal that’s simple to prepare but still feels fancy with all those flavors coming together. Plus, the crispy bacon sprinkled on top just adds that extra crunch and smoky taste that I can never get enough of.

Ingredients

• Italian sausage is loaded with protein and bold flavor, givin a spicy kick to every bite.
• Bacon adds smoky richness and a crisp texture that contrasts nice with tender potatoes.
• Russet potatoes supply hearty carbohydrates and a hint of natural sweetness to the broth.
• Kale provides fibre, vitamins, and a light peppery taste that balances the creamy base.
• Chicken broth acts as a savory foundation, uniting all the flavors into one soul-warming dish.
• Heavy cream makes the soup luxuriously velvety, enhancing its rich, smooth texture.
• Garlic and onion bring aromatic depth and subtle sweetness that lift all the flavours.

Ingredient Quantities

• 1 lb Italian sausage (mild or spicy, casings removed)
• 4 slices bacon, chopped
• 4 medium russet potatoes, thinly sliced
• 1 bunch kale, roughly chopped
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 32 oz chicken broth
• 1 cup heavy cream
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste

How to Make this

1. In a large pot, fry the chopped bacon over medium heat until it’s crispy. Remove the bacon and set it aside, but leave all that tasty fat in the pot.

2. Add the Italian sausage to the pot and break it up as it cooks until it’s nicely browned. If there’s too much fat, you can drain a little off.

3. Toss in the diced yellow onion and minced garlic. Cook ’em for about 3-4 minutes until the onion softens up.

4. Add the thinly sliced russet potatoes and red pepper flakes (if you’re using them) to the pot. Give it a stir so the flavors start to mix.

5. Pour in the 32 oz of chicken broth and use a spoon to scrape off any browned bits stuck to the bottom. Bring the whole thing to a simmer.

6. Let the soup simmer for around 10-15 minutes or until the potato slices are tender when poked with a fork.

7. Next, stir in the roughly chopped kale and let it cook for another 5 minutes. It might seem like a lot, but the kale will shrink down.

8. Lower the heat and carefully mix in the cup of heavy cream until the soup gets all smooth and creamy.

9. Season with salt and black pepper to taste, and stir to make sure everything is blended well.

10. Ladle the soup into bowls and top each serving with the crispy bacon bits. Enjoy your homemade Zuppa Toscana!

Equipment Needed

1. A large cooking pot – for frying the bacon, browning the sausage, and simmering the whole soup
2. A sharp chef’s knife – to chop the bacon, dice the onion, mince the garlic, and slice the potatoes
3. A cutting board – to safely prep all the ingredients
4. A sturdy wooden spoon – for stirring the ingredients and scraping up the browned bits off the bottom of the pot
5. Measuring cups and spoons – to accurately measure out the chicken broth, heavy cream, and red pepper flakes
6. A ladle – for serving the soup into bowls
7. A fork – to test if the potato slices are tender enough during simmering

FAQ

Olive Garden Zuppa Toscana Recipe Substitutions and Variations

• If you cant find Italian sausage, you can use turkey sausage instead which gives a lighter flavor
• If you dont have bacon you can try pancetta or smoked turkey bacon to add that smoky taste
• You can swap russet potatoes with Yukon Gold potatoes cause they hold up well when cooked in soups
• If kale is hard to find, chard or even spinach can be used and they still add a nice green touch
• And if heavy cream is not on hand, half and half works fine or you might try coconut cream for a different twist

Pro Tips

1. When frying the bacon, watch it real close because if it burns you lose that deep, smoky flavor that really builds the soup. I learned the hard way that slightly under-cooked bacon gives you a better crunchy flavor than overdoing it.
2. Don’t dump out all the fat after browning the sausage – a little extra grease can really boost the flavor but if you got too much it’s smart to drain off some. Just keep enough to help cook the onion and garlic evenly.
3. Stir the onions and garlic constantly once you toss ’em in; they can go from soft to burnt quick and that bitter taste will ruin your soup. I mean, they add the backbone of flavor, so give them the love they need.
4. Lower the heat before adding the heavy cream so you don’t risk it curdling. Mix slowly and gently so everything stays smooth and creamy, which makes the finished dish even richer.