Best Olive Garden Zuppa Toscana Soup
Rich, comforting, and layered with hearty flavors, this homemade Zuppa Toscana brings the soul of Olive Garden’s classic straight to your kitchen.
Spicy Italian sausage, smoky bacon, tender potatoes, and creamy broth come together in a warm, rustic bowl that feels like pure comfort with every spoonful.
It’s the kind of soup that fills the house with an irresistible aroma and wraps you in cozy, satisfying warmth—simple ingredients transformed into something deeply nourishing and unforgettable.
Why People Will Love This Zuppa Toscana recipe:
It delivers true restaurant-quality comfort at home, capturing the rich, satisfying flavors of Olive Garden’s classic soup with ingredients that feel warm, familiar, and deeply nourishing.
The combination of spicy Italian sausage and smoky bacon creates a bold, layered base, filling every spoonful with hearty, savory depth that keeps you coming back for more.
Tender potatoes and creamy broth bring irresistible coziness, turning simple ingredients into a velvety, comforting bowl perfect for cold days or whenever you crave warmth.
Fresh garlic, onions, and cabbage add natural sweetness and balance, elevating the soup beyond ordinary creamy soups with bright aromatics and rustic character.
It’s a complete, filling meal in one pot, easy to make yet rich enough to feel special—ideal for family dinners, weeknight comfort, or sharing with guests.
Key Ingredients:
Hot Italian sausage forms the soul of the soup, releasing bold, spicy richness that infuses the entire pot with warmth and depth.
Smoky minced bacon adds another layer of savory comfort, creating a base that feels hearty, rustic, and intensely flavorful.
Russet potatoes, softening slowly in the broth, bring a natural creaminess that thickens the soup and makes every spoonful deeply satisfying.
Garlic and onions serve as the aromatic backbone, adding sweetness, fragrance, and a homemade warmth that anchors the entire dish.
Shredded cabbage offers a gentle earthiness and tender bite, balancing the richness of the meats with subtle freshness.
Heavy cream transforms the broth into a silky, luxurious base, softening the spice and tying all the flavors together into a cozy, velvety finish.
Expert Tips:
Brown the sausage deeply to build the soup’s foundation.
Don’t rush this step—allowing the sausage to caramelize creates browned bits that dissolve into the broth, giving the soup its signature depth and restaurant-quality flavor.
Render the bacon slowly for maximum richness.
Low, gradual heat pulls out more fat and intensifies the smoky flavor. This flavorful fat becomes the ideal medium for sautéing the potatoes, garlic, and onions.
Sauté the aromatics until the onions turn translucent and sweet.
This step lifts the entire soup, balancing the spicy sausage with a gentle natural sweetness that develops only through slow cooking.
Let the potatoes cook just until they begin to soften before adding liquids.
Par-sautéing them in bacon fat infuses flavor and ensures they hold their shape while still becoming perfectly tender in the final simmer.
Simmer low and slow after adding the broth.
Gentle heat prevents the potatoes from breaking apart and allows the sausage, bacon, and aromatics to meld into a unified, comforting broth.
Add the heavy cream near the end to preserve its texture.
Boiling cream can make it separate; stirring it in during the last few minutes keeps the soup silky, smooth, and velvety.
Season at the very end.
Sausage, bacon, and broth cubes all contain salt. Waiting until the flavors settle helps you add only what’s needed for perfect balance.
Let the soup rest for 5–10 minutes before serving.
This brief pause allows the flavors to settle, the broth to thicken slightly, and the entire pot to reach peak richness and harmony.
Best Olive Garden Zuppa Toscana Soup
Ingredients :
1 pound hot Italian sausage
1/2 pound of minced bacon
7 cups of water
3 cube chicken broth with chicken-flavor
2 russet potatoes, peel, clean also cutting to cubes
2 clove mince garlic
1 medium onion chopped
2 cups shredded cabbage
1 cup heavy whipping cream
Salt and pepper to taste
Instructions:
In Dutch oven or large soup pot on medium heat, brown sausage, cut to small pieces while frying; Strain & set apart .
In same Dutch oven or large soup pot on medium heat, brown bacon; Lift and set part . Let 2 tsp of bacon fat in skillet.
Frying potatoes, onions, & garlic in bacon fat on medium or low to heat. Frying onions to translucent also potatoes are still bit firm, but they are start to soft .
Adding sausage, bacon, 7 c water, 6 3 cube chicken broth to saucepan. Cooking on low heat to potatoes are soft.
Enjoy !
Important Notes When Making Olive Garden Zuppa Toscana Soup
The quality of your sausage determines the soul of the soup.
Hot Italian sausage varies by brand—some are sweeter, others spicier. Choose one with strong fennel and garlic notes for the most authentic Olive Garden flavor.
Bacon fat is more than grease—it’s flavor.
Leaving a small amount of rendered fat in the pot adds smokiness and depth that carries through every layer of the soup. Removing too much will leave the broth tasting flat.
Potato size affects the final texture.
Larger cubes stay intact and give rustic chunks, while smaller cubes break down slightly and naturally thicken the broth. Cut them according to the texture you prefer.
Broth cubes are salty—adjust seasoning with care.
With sausage, bacon, and broth cubes all contributing salt, it’s best to season only at the end. Let the soup come together before deciding what it truly needs.
Cabbage softens quickly, so timing matters.
Adding it too early can make it disappear completely. Adding it mid-simmer keeps it tender but still present, adding a subtle sweetness and body.
The cream must never boil.
High heat can cause the cream to separate or turn grainy. Add it during the final minutes on low heat for a silky, velvety finish.
Resting improves richness.
Allowing the soup to sit for 5–10 minutes off heat lets the flavors settle, the potatoes absorb more broth, and the cream fully integrate—a small pause that makes a big difference.
This soup thickens as it cools.
Potatoes continue releasing starch. When reheating, add a splash of water or broth to restore the perfect consistency without diluting flavor.
How To Enjoy Olive Garden Zuppa Toscana Soup After Cooking:
Let the soup rest briefly before serving.
After you remove the pot from heat, allow the soup to sit for 5–10 minutes. This gives the flavors a moment to deepen, helps the cream fully settle into the broth, and allows the potatoes to absorb just a touch more richness.
Stir gently to unify the layers.
Before ladling, give the soup a slow, tender stir to blend the sausage, bacon, softened cabbage, and creamy broth. This ensures every serving has the perfect balance of meat, vegetables, and velvety liquid.
Serve in warm bowls.
Heating the bowls beforehand keeps the soup hotter for longer, allowing the flavors to bloom as you eat. This small detail makes each spoonful feel more luxurious and comforting.
Finish each bowl with a fresh touch.
Add cracked black pepper, a sprinkle of crushed red pepper, or a small handful of fresh cabbage or parsley. These touches brighten the richness and bring gentle contrast to the creamy base.
Pair the soup with something simple and warm.
Crusty bread, garlic toast, or soft dinner rolls help catch every bit of broth. A simple side salad also works beautifully, balancing the richness with freshness and crunch.
Take your time with each spoonful.
The soup’s layers—smoky bacon, spicy sausage, sweet onions, creamy broth, and tender potatoes—reveal themselves slowly. Savor the balance of heat, creaminess, and comfort.
Enjoy leftovers as the flavors deepen overnight.
Zuppa Toscana becomes even more flavorful the next day. Reheat gently and add a splash of water or broth if needed. The rested flavors often taste even more complete and satisfying.
Serve family-style for warmth and connection.
Bring the pot directly to the table and let everyone ladle their own bowl. The aroma alone invites people in and creates a feeling of shared comfort.
Nutrition Information:
For this Best Olive Garden Zuppa Toscana Soup
(Values are approximate per serving, assuming 6 servings total.)
Calories: 510 kcal | Total Fat: 38 g | Saturated Fat: 16 g | Monounsaturated Fat: 15 g | Polyunsaturated Fat: 3 g | Cholesterol: 125 mg | Sodium: 980–1300 mg (depending on broth cubes & added salt) | Total Carbohydrates: 19 g | Dietary Fiber: 2 g | Sugars: 3 g | Protein: 26 g
Frequently Asked Questions:
Can I use mild Italian sausage instead of hot Italian sausage?
Yes, you can use mild Italian sausage if you prefer a less spicy version of the soup.
It will still add delicious flavor to the dish.
Can I substitute turkey bacon for regular bacon to make it lighter?
Yes, you can use turkey bacon as a lighter alternative to regular bacon.
It will reduce the fat content of the soup while maintaining flavor.
What can I use as a replacement for heavy whipping cream if I want a lighter option?
You can use alternatives like half-and-half or whole milk to reduce the fat content while still achieving a creamy texture.
Keep in mind that this will alter the richness of the soup.
How do I adjust the seasoning to make the soup less spicy or more spicy?
To make the soup less spicy, you can use mild Italian sausage and reduce or omit the minced garlic.
To make it spicier, you can use extra hot Italian sausage or add red pepper flakes.
Can I make this soup ahead of time and reheat it?
Yes, you can make this soup ahead of time and store it in the refrigerator.
Reheat it gently on the stove or in the microwave before serving.
It may thicken as it sits, so you can add a little water or broth to adjust the consistency when reheating.
Can I use a different type of sausage for this soup?
Yes, you can use a different type of sausage if you prefer.
Hot Italian sausage is traditional, but you can use mild Italian sausage or another sausage variety to adjust the spice level to your liking.
What can I substitute for bacon in this recipe?
If you prefer a bacon alternative, you can use turkey bacon, pancetta, or smoked sausage as a substitute while maintaining the savory flavor.
Is there a vegetarian version of this soup?
Yes, you can make a vegetarian version by replacing the meat with plant-based sausage or omitting it altogether.
Use vegetable broth instead of chicken broth and consider adding extra vegetables or beans for substance.
Can I use red potatoes instead of russet potatoes?
While russet potatoes are traditionally used for this soup, you can use red potatoes as a substitute.
Just keep in mind that red potatoes have a slightly different texture, so the soup’s consistency may vary slightly.
How do I prevent the heavy cream from curdling when adding it to the soup?
To prevent the heavy cream from curdling, it’s best to add it at the end of the cooking process and do so gradually.
Reduce the heat to low before adding the cream and stir it in slowly.
Avoid boiling the soup after adding the cream to maintain a smooth texture.