15+ Cozy Olive Garden Tuscan Soup Recipes for Every Season

If you’ve ever been to Olive Garden, you’ve likely indulged in their famous Tuscan Soup—a creamy, comforting bowl brimming with sausage, kale, potatoes, and a rich broth.

This beloved dish has won the hearts of many, with its hearty flavors and irresistible texture.

But did you know you can recreate this iconic soup at home in a variety of delicious ways? Whether you’re a fan of the classic recipe or looking to spice things up with a unique twist, there’s something for everyone in the world of Olive Garden-inspired Tuscan soups.

From slow-cooked versions to seafood-infused creations, here are 15+ Olive Garden Tuscan Soup recipes that will bring the cozy, indulgent flavors of this dish straight to your kitchen.

Get ready to warm up your taste buds with these satisfying and flavorful variations!

15+ Cozy Olive Garden Tuscan Soup Recipes for Every Season

No matter which version of Olive Garden’s Tuscan Soup you choose to make, one thing is for sure: you’ll enjoy a deliciously comforting meal that’s perfect for any occasion.

From the original creamy recipe to inventive twists like adding shrimp, sweet potatoes, or coconut curry, there’s an option to suit every palate.

These 15+ Olive Garden Tuscan Soup recipes not only provide a diverse range of flavors but also allow you to explore new ingredients while keeping that heartwarming, rich flavor everyone loves.

So, grab your apron, gather your ingredients, and treat yourself and your loved ones to a bowl of homemade Tuscan soup—because nothing says comfort like a warm, creamy, flavorful soup!

Classic Olive Garden Tuscan Soup

This traditional Olive Garden-inspired Tuscan Soup is a creamy and comforting dish, made with a perfect blend of hearty potatoes, savory Italian sausage, fresh kale, and rich broth. It’s a soup that brings the best of Italian flavors together, making it perfect for cozy dinners or family gatherings. The creamy texture paired with the slight heat from the sausage makes this soup irresistibly delicious and satisfying.

Ingredients:

• 1 lb Italian sausage (mild or spicy, based on preference)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 4 large russet potatoes, peeled and diced
• 2 cups kale, chopped (stems removed)
• 1 cup heavy cream
• 1/2 cup half-and-half
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon as it cooks.
2. Once the sausage is browned, add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes, until the onion becomes translucent.
3. Pour in the chicken broth and add the diced potatoes. Bring to a boil and then reduce the heat to simmer. Cook for 15-20 minutes, or until the potatoes are tender.
4. Add the chopped kale to the soup and let it cook for an additional 5 minutes.
5. Stir in the heavy cream and half-and-half, allowing the soup to become creamy. Season with salt and pepper to taste.
6. Let the soup simmer for another 5-10 minutes to blend the flavors together before serving.

This Classic Olive Garden Tuscan Soup is a heartwarming dish that is easy to prepare and packed with flavor. The combination of creamy broth, tender potatoes, flavorful sausage, and fresh kale provides a perfect balance of textures and taste. Whether served as a starter or a main course, this soup is sure to become a family favorite, perfect for chilly nights or a cozy dinner with loved ones.

Spicy Olive Garden Tuscan Soup

For those who love a little extra heat, this spicy twist on the classic Olive Garden Tuscan Soup adds a fiery kick with spicy Italian sausage and red pepper flakes. This recipe retains the rich and creamy texture of the original, but with a bold flavor profile. The combination of spicy sausage, creamy broth, and earthy kale creates an exciting and comforting meal for spice lovers.

Ingredients:

• 1 lb spicy Italian sausage
• 1 large onion, diced
• 4 cloves garlic, minced
• 5 cups chicken broth
• 4 medium russet potatoes, diced
• 2 cups kale, chopped
• 1/2 cup heavy cream
• 1/4 cup half-and-half
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the spicy Italian sausage, breaking it apart as it cooks. Let it brown and become crispy on the edges.
2. Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
3. Pour in the chicken broth and bring the mixture to a boil. Add the diced potatoes and reduce the heat. Simmer for 10-15 minutes or until the potatoes are fork-tender.
4. Add the chopped kale and red pepper flakes. Stir and cook for an additional 5-7 minutes, allowing the kale to wilt and the spices to blend.
5. Stir in the heavy cream and half-and-half, adjusting the seasoning with salt and pepper to taste. Let the soup simmer for another 5 minutes before serving.

This Spicy Olive Garden Tuscan Soup brings an added layer of warmth and flavor, making it a perfect dish for those who enjoy a bit of heat in their meals. The rich creaminess of the soup pairs beautifully with the bold flavors of spicy sausage and crushed red pepper flakes. It’s a hearty, flavorful meal that will satisfy your cravings for both comfort and spice, ideal for any occasion that calls for a bit of extra heat in the kitchen.

Vegetarian Olive Garden Tuscan Soup

This vegetarian version of the Olive Garden Tuscan Soup keeps the heartiness and flavor of the classic recipe, but replaces sausage with hearty vegetables like carrots, celery, and bell peppers. It’s a light yet satisfying soup that’s perfect for vegetarians or anyone looking for a lighter alternative. The creamy texture from the added cream and the freshness of the kale makes this a delicious, healthy option that’s just as comforting.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 4 cups vegetable broth
• 4 large russet potatoes, peeled and diced
• 2 cups kale, chopped
• 1 cup heavy cream
• 1/4 cup half-and-half
• Salt and pepper to taste
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, and red bell pepper. Sauté until the vegetables soften, about 5-7 minutes.
2. Add the vegetable broth and bring it to a boil. Once boiling, add the diced potatoes and reduce the heat. Let the soup simmer for 15-20 minutes, or until the potatoes are tender.
3. Add the chopped kale, dried thyme, and oregano. Stir and cook for an additional 5 minutes until the kale wilts.
4. Stir in the heavy cream and half-and-half. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld together.
5. Taste and adjust the seasoning if needed, then serve hot.

The Vegetarian Olive Garden Tuscan Soup is a refreshing take on the traditional recipe, delivering the same rich and creamy texture, but with a healthier twist. The mix of fresh vegetables adds both flavor and nutrition, while the creamy broth ties it all together. This dish is perfect for anyone looking for a lighter, plant-based alternative to the classic, offering all the comfort of a creamy soup without compromising on taste or satisfaction. It’s a fantastic choice for both vegetarians and anyone looking to enjoy a nutritious yet hearty meal.

Lemon and Garlic Olive Garden Tuscan Soup

This Lemon and Garlic Olive Garden Tuscan Soup adds a refreshing twist to the classic with the bright, zesty flavor of lemon and the aromatic depth of roasted garlic. The balance between the creamy broth, tangy lemon, and savory ingredients like Italian sausage and kale makes it a flavorful and unique variation. The citrusy notes elevate the traditional Tuscan soup, creating a refreshing, yet still comforting, dish that is perfect for a spring or summer evening.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 large onion, chopped
• 6 cloves garlic, peeled
• 6 cups chicken broth
• 4 medium russet potatoes, peeled and diced
• 2 cups kale, chopped
• 1 lemon, zested and juiced
• 1 cup heavy cream
• 1/4 cup half-and-half
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the garlic cloves (unpeeled) on a baking sheet and roast them in the oven for 15-20 minutes until soft and fragrant. Once roasted, peel and mash the garlic.
2. In a large pot, heat olive oil over medium heat. Add the Italian sausage, breaking it apart as it cooks. Brown the sausage completely.
3. Add the chopped onion and sauté for 3-4 minutes until the onion becomes translucent.
4. Pour in the chicken broth and bring the mixture to a boil. Add the diced potatoes and reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are tender.
5. Stir in the mashed roasted garlic, kale, lemon zest, and lemon juice. Simmer for an additional 5-7 minutes, letting the flavors meld.
6. Add the heavy cream and half-and-half. Stir well, then season with salt and pepper to taste.
7. Allow the soup to simmer for another 5 minutes before serving.

The Lemon and Garlic Olive Garden Tuscan Soup brings a refreshing and aromatic change to the classic version. The roasted garlic adds a layer of depth, while the lemon zest and juice brighten the entire dish, making it an ideal choice for anyone craving a creamy, tangy, and savory soup. It’s perfect for a lighter meal or a unique variation of the beloved Tuscan soup, offering both comfort and a touch of zest in every spoonful.

Bacon and Potato Olive Garden Tuscan Soup

This Bacon and Potato Olive Garden Tuscan Soup adds the smoky, crispy goodness of bacon to the classic Tuscan soup. The combination of bacon, creamy potatoes, and Italian sausage enhances the rich flavors, making it an indulgent and satisfying dish. The addition of bacon brings a savory crunch, while the creamy broth ties everything together, resulting in a hearty soup perfect for cozying up on a cold night.

Ingredients:

• 6 slices bacon, chopped
• 1 lb Italian sausage (mild or spicy)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 5 cups chicken broth
• 4 large russet potatoes, peeled and diced
• 2 cups kale, chopped
• 1 cup heavy cream
• 1/4 cup half-and-half
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set it aside, leaving the rendered bacon fat in the pot.
2. Add the Italian sausage to the pot and cook until browned, breaking it apart with a spoon. Once browned, add the chopped onion and minced garlic, and sauté for 3-4 minutes until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the diced potatoes and reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
4. Stir in the chopped kale and continue cooking for 5 minutes until the kale wilts.
5. Add the heavy cream and half-and-half, stirring to combine. Season with salt and pepper to taste.
6. Just before serving, stir in the crispy bacon pieces. Let the soup simmer for a few more minutes to allow the flavors to meld.

The Bacon and Potato Olive Garden Tuscan Soup is a comforting and indulgent variation on the classic. The crispy bacon adds a delightful crunch and smoky flavor that pairs beautifully with the creamy broth and tender potatoes. This soup is perfect for those who enjoy a rich, savory meal with a bit of extra indulgence. It’s guaranteed to satisfy your cravings for something hearty, flavorful, and incredibly satisfying.

Mushroom and Spinach Olive Garden Tuscan Soup

This Mushroom and Spinach Olive Garden Tuscan Soup offers a vegetarian alternative while still staying true to the rich and creamy texture of the original recipe. The earthy mushrooms and tender spinach provide depth and freshness, complementing the creamy broth and potatoes. This version of Tuscan soup is perfect for those seeking a lighter option with all the comforting elements of the classic, without sacrificing flavor or satisfaction.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 8 oz mushrooms, sliced
• 5 cups vegetable broth
• 4 medium russet potatoes, peeled and diced
• 2 cups spinach, chopped
• 1 cup heavy cream
• 1/4 cup half-and-half
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
2. Add the minced garlic and sliced mushrooms to the pot. Sauté until the mushrooms release their moisture and become golden brown, about 5-7 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Add the diced potatoes and reduce the heat to a simmer. Cook for 15-20 minutes or until the potatoes are tender.
4. Stir in the chopped spinach, dried thyme, and oregano. Let the spinach wilt and the flavors combine for another 5 minutes.
5. Add the heavy cream and half-and-half, stirring well to combine. Season with salt and pepper to taste.
6. Let the soup simmer for 5 minutes before serving.

The Mushroom and Spinach Olive Garden Tuscan Soup is a flavorful, vegetarian-friendly version of the classic. With earthy mushrooms, fresh spinach, and creamy broth, it maintains all the richness of the original soup, but with a lighter, plant-based twist. It’s perfect for vegetarians or anyone seeking a healthier option without compromising on comfort or taste. This version is a great way to enjoy the classic flavors in a new and delicious way.

Creamy Roasted Tomato Olive Garden Tuscan Soup

The Creamy Roasted Tomato Olive Garden Tuscan Soup is a delightful twist on the classic, adding the rich, slightly smoky flavor of roasted tomatoes. The roasted tomatoes are pureed into the soup, giving it a deep, flavorful base while still maintaining the creamy texture that is signature to Tuscan soups. This recipe blends fresh, aromatic herbs with the creamy goodness of potatoes and kale, creating a comforting, vibrant dish that can be enjoyed year-round.

Ingredients:

• 6 medium tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 lb Italian sausage (mild or spicy)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 5 cups chicken broth
• 4 large russet potatoes, peeled and diced
• 2 cups kale, chopped
• 1 cup heavy cream
• 1/4 cup half-and-half
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
• 1 teaspoon dried oregano

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until soft and caramelized.
2. In a large pot, cook the Italian sausage over medium heat, breaking it apart as it browns. Add the chopped onion and garlic, sautéing for 3-4 minutes until the onion becomes translucent.
3. Add the roasted tomatoes to the pot, using a spoon or immersion blender to puree them into the sausage and onion mixture.
4. Pour in the chicken broth and bring the soup to a boil. Add the diced potatoes and reduce the heat. Simmer for 15-20 minutes, or until the potatoes are tender.
5. Stir in the chopped kale, basil, and oregano, and let the soup simmer for another 5 minutes.
6. Add the heavy cream and half-and-half, stirring to combine. Season with salt and pepper to taste.
7. Let the soup simmer for another 5 minutes before serving.

This Creamy Roasted Tomato Olive Garden Tuscan Soup offers a delicious depth of flavor with the sweet and smoky notes of roasted tomatoes. The creamy texture is perfectly balanced by the earthy potatoes and kale, making this a unique and satisfying take on the classic. It’s a perfect dish to warm up on a chilly evening or serve as a hearty meal for family and friends. The addition of fresh basil and oregano ties everything together with an aromatic, herbal finish.

Slow Cooker Olive Garden Tuscan Soup

For those looking for a hands-off version of the classic Olive Garden Tuscan Soup, this slow cooker recipe is the perfect solution. By using a slow cooker, you allow all the ingredients to simmer and develop deep, flavorful layers over time. The sausage, kale, and potatoes cook to perfection, resulting in a creamy, comforting soup that you can set and forget until it’s time to enjoy a warm bowl. This recipe is ideal for busy days or meal prepping for the week.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 4 large russet potatoes, peeled and diced
• 2 cups kale, chopped
• 1 cup heavy cream
• 1/4 cup half-and-half
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart as it cooks. Once browned, transfer the sausage to the slow cooker.
2. In the same skillet, sauté the chopped onion and minced garlic for 3-4 minutes, until fragrant. Add this mixture to the slow cooker with the sausage.
3. Pour in the chicken broth, then add the diced potatoes and dried thyme. Stir to combine.
4. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender.
5. About 30 minutes before serving, add the chopped kale and let it wilt into the soup.
6. Just before serving, stir in the heavy cream and half-and-half. Season with salt and pepper to taste.

The Slow Cooker Olive Garden Tuscan Soup is a convenient, yet equally flavorful, version of the traditional recipe. The slow cooking process allows the ingredients to meld together, resulting in a rich, creamy broth full of hearty sausage, tender potatoes, and fresh kale. This method is perfect for a busy day when you want to come home to a warm, ready-to-eat meal. Whether you’re feeding a crowd or prepping for the week ahead, this soup will become a staple in your kitchen for its ease and comforting flavors.

Pesto Olive Garden Tuscan Soup

This Pesto Olive Garden Tuscan Soup takes the creamy, comforting base of the classic soup and adds a burst of flavor with pesto. The pesto’s fresh, herbal flavors from basil, garlic, and Parmesan cheese provide a zesty contrast to the rich broth and creamy potatoes. This variation brings an extra layer of freshness and a unique twist that’s perfect for pesto lovers or anyone looking to try something a bit different while keeping the heartiness of the original Tuscan soup.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 5 cups chicken broth
• 4 large russet potatoes, peeled and diced
• 2 cups kale, chopped
• 1/4 cup pesto (store-bought or homemade)
• 1 cup heavy cream
• 1/4 cup half-and-half
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the Italian sausage, breaking it apart as it cooks. Brown the sausage completely.
2. Add the chopped onion and garlic, and sauté for 3-4 minutes until the onion becomes translucent.
3. Pour in the chicken broth, then add the diced potatoes. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the chopped kale and cook for another 5 minutes until it wilts.
5. Add the pesto, heavy cream, and half-and-half, stirring to combine. Season with salt and pepper to taste.
6. Let the soup simmer for an additional 5 minutes to allow the flavors to blend together before serving.

The Pesto Olive Garden Tuscan Soup offers a refreshing twist on the traditional recipe, with the bright and herby flavor of pesto. The creamy potatoes and savory sausage pair beautifully with the aromatic pesto, making each spoonful a flavorful experience. This version is perfect for anyone who loves the rich, savory taste of pesto and wants to add a unique flair to the classic Tuscan soup. It’s an easy-to-make and delicious option for a cozy meal with a touch of extra freshness.

Chicken and Leek Olive Garden Tuscan Soup

This Chicken and Leek Olive Garden Tuscan Soup offers a lighter, yet equally comforting alternative to the classic version by swapping Italian sausage for tender chicken. The addition of leeks provides a subtle, onion-like sweetness that complements the creamy texture of the broth. With fresh kale, hearty potatoes, and a rich, creamy base, this soup is perfect for those who prefer a more delicate flavor while still enjoying the beloved heartiness of Tuscan soup.

Ingredients:

• 2 chicken breasts (boneless, skinless), diced
• 2 tablespoons olive oil
• 1 large leek, cleaned and sliced (white and light green parts only)
• 3 cloves garlic, minced
• 6 cups chicken broth
• 4 large russet potatoes, peeled and diced
• 2 cups kale, chopped
• 1 cup heavy cream
• 1/4 cup half-and-half
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken breasts and cook until browned and fully cooked through, about 7-8 minutes. Remove the chicken from the pot and set it aside.
2. In the same pot, add the sliced leek and minced garlic. Sauté for 3-4 minutes until the leek is softened and fragrant.
3. Pour in the chicken broth, then add the diced potatoes. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Add the cooked chicken back into the pot along with the chopped kale. Let the soup simmer for an additional 5 minutes until the kale wilts.
5. Stir in the heavy cream and half-and-half, and season with thyme, oregano, salt, and pepper to taste. Simmer for another 5 minutes before serving.

The Chicken and Leek Olive Garden Tuscan Soup is a lighter, yet still rich, version of the classic soup. The tender chicken and delicate flavor of leeks combine beautifully with the creamy potatoes and kale, offering a satisfying meal that is perfect for any occasion. It’s a fantastic choice for those looking for a healthier take on the traditional Tuscan soup without sacrificing the comforting flavors. This version is also a great option for those who want a more poultry-focused soup that’s still creamy and hearty.

Sweet Potato and Sausage Olive Garden Tuscan Soup

This Sweet Potato and Sausage Olive Garden Tuscan Soup is a creative twist on the classic recipe, replacing traditional russet potatoes with the slightly sweet, vibrant flavor of sweet potatoes. Combined with the savory Italian sausage, this soup delivers a balance of hearty and sweet flavors, making it an ideal dish for fall or winter. The rich, creamy broth and earthy kale make it a satisfying meal that’s both comforting and nourishing.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 medium sweet potatoes, peeled and diced
• 5 cups chicken broth
• 2 cups kale, chopped
• 1 cup heavy cream
• 1/4 cup half-and-half
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart as it cooks. Brown the sausage completely.
2. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent.
3. Add the diced sweet potatoes and chicken broth to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Let the soup cook for 15-20 minutes, or until the sweet potatoes are tender.
4. Stir in the chopped kale and let it cook for an additional 5 minutes until the kale wilts.
5. Add the heavy cream and half-and-half, then season with smoked paprika, salt, and pepper to taste. Stir to combine and let the soup simmer for another 5 minutes before serving.

The Sweet Potato and Sausage Olive Garden Tuscan Soup is a flavorful and hearty variation that brings a sweet-savory balance to the traditional recipe. The natural sweetness of the sweet potatoes perfectly complements the spicy, savory sausage, while the creamy broth and kale add richness and freshness. This soup is ideal for those who enjoy the comfort of a classic Tuscan soup but are looking for something with a little extra sweetness and depth. It’s perfect for colder months and brings a unique twist to a beloved dish.

Coconut Curry Olive Garden Tuscan Soup

For a completely unique twist on the classic Olive Garden Tuscan Soup, this Coconut Curry version infuses the creamy broth with rich coconut milk and aromatic curry spices. The result is a fusion of Italian and Indian flavors, creating a soup that is both exotic and comforting. The hearty potatoes, savory sausage, and kale still hold their place, but the addition of curry powder and coconut milk gives this soup a creamy, spiced richness that is perfect for adventurous eaters.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 5 cups chicken broth
• 4 large russet potatoes, peeled and diced
• 2 cups kale, chopped
• 1 can (14 oz) coconut milk
• 1/4 cup half-and-half
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it apart as it cooks.
2. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion softens and becomes translucent.
3. Stir in the curry powder and turmeric, allowing the spices to toast and become fragrant, about 2 minutes.
4. Pour in the chicken broth and bring the mixture to a boil. Add the diced potatoes and reduce the heat to simmer. Cook for 15-20 minutes, or until the potatoes are tender.
5. Stir in the chopped kale and let it cook for an additional 5 minutes.
6. Add the coconut milk and half-and-half, stirring to combine. Season with salt and pepper to taste.
7. Simmer the soup for another 5 minutes to allow the flavors to meld before serving.

The Coconut Curry Olive Garden Tuscan Soup is an exotic and comforting variation that blends the richness of coconut milk and the warmth of curry spices with the traditional Tuscan soup elements. This soup is perfect for those who enjoy bold, aromatic flavors and are looking to experience a fusion of Italian and Indian cuisine. It’s creamy, spicy, and heartwarming, making it an adventurous and satisfying meal for any time of year. The earthy sausage and kale complement the unique curry flavor, resulting in a soup that is truly unforgettable.

Shrimp and Corn Olive Garden Tuscan Soup

This Shrimp and Corn Olive Garden Tuscan Soup takes the classic recipe to the next level by introducing sweet shrimp and vibrant corn for a light yet hearty version of the soup. The combination of shrimp, tender potatoes, and fresh kale in a creamy broth makes this soup comforting and refreshing, while the corn adds a subtle sweetness and texture. This twist on the classic is perfect for seafood lovers looking to enjoy a Tuscan-inspired soup with a seafood flair.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 lb Italian sausage (mild or spicy)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 5 cups chicken broth
• 4 large russet potatoes, peeled and diced
• 1 1/2 cups fresh or frozen corn kernels
• 2 cups kale, chopped
• 1 cup heavy cream
• 1/4 cup half-and-half
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 teaspoon dried thyme

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it apart as it browns. Remove the sausage from the pot and set aside.
2. In the same pot, add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
3. Pour in the chicken broth, add the diced potatoes, and bring to a boil. Lower the heat and simmer for 15-20 minutes until the potatoes are tender.
4. Add the shrimp and corn to the pot, and cook for another 5-7 minutes, or until the shrimp are pink and cooked through.
5. Stir in the kale, paprika, and dried thyme, allowing the kale to wilt into the soup.
6. Add the heavy cream and half-and-half, then season with salt and pepper to taste. Simmer for another 5 minutes before serving.

The Shrimp and Corn Olive Garden Tuscan Soup is a delightful seafood twist on the traditional recipe. The sweetness of the corn and the tender shrimp elevate the soup, while the creamy broth and hearty vegetables retain the comfort and richness that Tuscan soups are known for. This version is light yet satisfying, making it perfect for those who love seafood but don’t want to miss out on the classic Tuscan soup experience. It’s a vibrant, flavorful, and nourishing soup that will leave you craving more.

Zucchini and Basil Olive Garden Tuscan Soup

The Zucchini and Basil Olive Garden Tuscan Soup offers a fresh and vibrant take on the classic soup, featuring tender zucchini and fragrant basil as its stars. This variation is perfect for those looking for a lighter version of Tuscan soup with a burst of herbal freshness. The zucchini adds a mild sweetness and texture, while the basil infuses the soup with aromatic herbal notes, making it a satisfying and wholesome meal that’s still comforting and filling.

Ingredients:

• 1 tablespoon olive oil
• 1 lb Italian sausage (mild or spicy)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 4 medium zucchinis, chopped
• 4 large russet potatoes, peeled and diced
• 2 cups kale, chopped
• 1 cup heavy cream
• 1/4 cup half-and-half
• 1/2 cup fresh basil, chopped (or 1 tablespoon dried)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it apart until browned. Remove the sausage and set it aside.
2. In the same pot, sauté the chopped onion and garlic for 3-4 minutes until softened.
3. Pour in the chicken broth and add the diced potatoes and zucchini. Bring to a boil, then lower the heat to simmer. Cook for 15-20 minutes until the potatoes and zucchini are tender.
4. Stir in the chopped kale and fresh basil, cooking for an additional 5 minutes until the kale wilts.
5. Return the cooked sausage to the pot and add the heavy cream and half-and-half. Stir well and season with salt and pepper to taste.
6. Let the soup simmer for another 5 minutes before serving.

The Zucchini and Basil Olive Garden Tuscan Soup is a light, fresh, and flavorful variation that offers the same heartiness and comfort as the classic soup, but with a brighter, vegetable-forward twist. The zucchini’s mild flavor pairs beautifully with the savory sausage and creamy broth, while the basil adds a fragrant, herbal note that ties everything together. This soup is perfect for those seeking a refreshing, seasonal alternative that still provides the warming qualities of a classic Tuscan dish.

Butternut Squash and Spinach Olive Garden Tuscan Soup

The Butternut Squash and Spinach Olive Garden Tuscan Soup introduces a touch of sweetness with roasted butternut squash, making it a perfect choice for fall and winter. The creamy texture of the squash blends beautifully with the richness of the broth, while the spinach adds a vibrant freshness. This variation is perfect for anyone looking for a vegetable-packed, comforting soup that offers both warmth and balance in every spoonful.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 lb Italian sausage (mild or spicy)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 5 cups chicken broth
• 4 large russet potatoes, peeled and diced
• 2 cups spinach, chopped
• 1 cup heavy cream
• 1/4 cup half-and-half
• Salt and pepper to taste
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes in olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
2. In a large pot, cook the Italian sausage over medium heat, breaking it apart as it cooks. Once browned, remove the sausage and set aside.
3. In the same pot, sauté the chopped onion and garlic for 3-4 minutes until fragrant.
4. Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
5. Add the roasted butternut squash, cinnamon, and nutmeg to the pot, stirring to combine.
6. Stir in the chopped spinach and return the sausage to the pot. Let the soup simmer for 5 minutes until the spinach wilts.
7. Add the heavy cream and half-and-half, then season with salt and pepper to taste. Let the soup simmer for another 5 minutes before serving.

The Butternut Squash and Spinach Olive Garden Tuscan Soup is a wonderfully balanced dish that combines the earthy sweetness of butternut squash with the richness of the creamy broth. The cinnamon and nutmeg add a hint of warmth, making this soup a perfect comfort food for colder months. The fresh spinach brings a vibrant contrast to the richness, while the sausage adds depth. This variation is an ideal way to enjoy a comforting and seasonal take on the classic Tuscan soup, perfect for cozy nights in.

Note: More recipes are coming soon!