Olive Garden Soup Recipe

Easy Olive Garden Zuppa Toscana Soup

This Easy Olive Garden Zuppa Toscana Soup is a super quick and simple copycat recipe with rich, creamy flavor you can’t resist!

Prep: 10min

Total: 40min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 833 kcal, Carbohydrate 16 g, Protein 25 g, Fat 76 g, Saturated Fat 38 g, Trans Fat 1 g, Cholesterol 246 mg, Sodium 3849 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 1 pound spicy Italian ground sausage (use mild for kid-friendly)
• 4 tablespoons butter
• ½ white onion (diced)
• 1 tablespoon minced garlic
• 6 cups chicken broth
• 2 cups water
• 4-5 yellow potatoes (cut into 1-inch pieces)
• 3 teaspoons salt (or to taste)
• 1 teaspoon black pepper
• 2 cups heavy cream
• 4 cups chopped kale
• chopped bacon or bacon bits and grated parmesan cheese for topping (optional)

Instruction:

1. In a large pot saute sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside.
2. In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
3. Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale, and heavy cream. Add sausage. Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese if desired.

Zuppa Toscana – Olive Garden Copycat

Homemade Zuppa Toscana is loaded with Italian sausage, bacon, kale and potatoes. Learn how to make Zuppa Toscana soup as made popular by Olive Garden!

Prep: 10min

Total: 45min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 458 kcal, Carbohydrate 29 g, Protein 19 g, Fat 31 g, Saturated Fat 14 g, Cholesterol 84 mg, Sodium 906 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 6 oz bacon (chopped)
• 1 lb Italian Sausage (The “Hot” variety)
• 1 medium head garlic (10 large cloves, peeled and minced or pressed)
• 1 medium onion (finely diced)
• 6 cups chicken broth/stock ((48 oz))
• 4 cups water ((32 oz))
• 5 medium russet potatoes (peeled and chopped into 1/4″ thick pieces)
• 1 kale bundle (leaves stripped and chopped (6 cups))
• 1 cup whipping cream
• Salt and black pepper to taste
• Parmesan cheese to serve (optional)

Instruction:

1. In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
2. Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
3. Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
4. Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
5. When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
6. Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.

Pasta e Fagioli Soup {Olive Garden Copycat Recipe}

This Pasta e Fagioli is one of my all time favorite soups and one of my most popular recipes! It’s loaded with vegetables and brimming with Italian flavor. It’s perfectly comforting, hearty and absolutely delicious!

Prep: 15min

Total: 50min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 540 kcal, Carbohydrate 70 g, Protein 35 g, Fat 14 g, Saturated Fat 4 g, Cholesterol 49 mg, Sodium 718 mg, Fiber 13 g, Sugar 12 g, servingSize 1 serving

Ingredients:

• 2 Tbsp olive oil, (divided)
• 1 lb lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots ((about 2 medium))
• 1 cup diced celery ((about 3 stalks))
• 3 cloves garlic, (minced (1 Tbsp))
• 3 (8 oz) cans tomato sauce
• 2 14.5 oz cans low-sodium chicken broth
• 1/2 cup water, (then more as desired)
• 1 (15 oz) can diced tomatoes
• 2 tsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• Salt and freshly ground black pepper
• 1 cup dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese (, for serving)
• 3 Tbsp minced fresh parsley

Instruction:

1. Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
2. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
3. Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
4. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
5. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 – 20 minutes.
6. Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
7. Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
8. Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Dinner: Zuppa Toscana Soup (Olive Garden Copycat Recipe) – Natasha’s Kitchen

FAQ

What are the four soups at Olive Garden?

• Chicken & Gnocchi – A creamy soup made with roasted chicken, traditional Italian dumplings and spinach.
• Pasta e Fagioli – White and red beans, ground beef, fresh tomatoes and tubetti pasta in a savory broth.
• Minestrone (V) – Fresh vegetables, beans and pasta in a light tomato broth – a vegan classic.

What is the most popular soup at Olive Garden?

What is pasta e fagioli soup?

Does Olive Garden Zuppa Toscana have meat?