15+ Easy Olive Garden Zuppa Toscana Soup Recipes Need to Try

When it comes to comforting, soul-warming soups, few can rival the deliciously rich and creamy flavor of Olive Garden’s famous Zuppa Toscana.

This hearty soup, made with a savory broth, tender potatoes, crispy bacon, and flavorful sausage, has captured the hearts of many.

But what if you could recreate that same indulgent taste at home or even give it a twist by trying new variations?

In this blog post, we bring you 15+ Olive Garden Zuppa Toscana Soup Recipes, ranging from the classic rendition to creative twists that cater to different dietary preferences and tastes.

Whether you’re craving a healthier version, a vegan alternative, or a fun new take on this classic, we have a recipe for everyone.

Grab your apron and get ready to explore the many ways you can enjoy this timeless soup in your own kitchen.

15+ Easy Olive Garden Zuppa Toscana Soup Recipes Need to Try

The beauty of Olive Garden’s Zuppa Toscana is in its versatility.

Whether you prefer the traditional recipe with hearty sausage and creamy potatoes or want to experiment with new ingredients like cauliflower, chickpeas, or even ground turkey, there’s a version of this soup that fits every craving and dietary need. From comforting and rich to light and healthy, the possibilities are endless.

These 15+ Olive Garden Zuppa Toscana Soup Recipes give you the freedom to enjoy this beloved dish in a variety of ways, all from the comfort of your own home.

So, next time you’re in the mood for a bowl of hearty, flavorful soup, consider these creative options—your taste buds will thank you!

Classic Olive Garden Zuppa Toscana Soup

This version of Olive Garden’s Zuppa Toscana soup is a rich and comforting Italian-inspired dish made with tender potatoes, hearty sausage, crispy bacon, and kale, all simmered in a creamy broth. It captures the essence of the famous restaurant dish, offering a perfect balance of flavors and textures that is sure to satisfy your cravings for a warm, filling soup.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 4 large potatoes, thinly sliced
• 1/2 lb bacon, chopped
• 1 medium onion, diced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups kale, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• Crushed red pepper flakes (optional for extra heat)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon grease in the pot.
2. Add the Italian sausage to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Remove excess grease if necessary.
3. Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until softened and fragrant.
4. Pour in the chicken broth and bring to a simmer. Add the sliced potatoes and cook until tender, about 10-15 minutes.
5. Once the potatoes are tender, stir in the heavy cream and bring the soup back to a simmer. Add the chopped kale and let it cook for another 5 minutes until wilted.
6. Season with salt, pepper, and red pepper flakes (if using).
7. Serve hot, garnished with crispy bacon on top.

This classic Zuppa Toscana recipe is as comforting as it is flavorful, delivering all the hearty ingredients you crave in a satisfying soup. The creamy broth, tender potatoes, savory sausage, and crispy bacon work in perfect harmony to make this a family favorite. Whether you’re serving it for a cozy dinner or a special occasion, it’s sure to be a crowd-pleaser.

Lightened-Up Olive Garden Zuppa Toscana Soup

This lightened-up version of Zuppa Toscana takes the same comforting flavors of the classic soup but with a healthier twist. It uses turkey sausage, skips the heavy cream, and replaces it with a lighter version of half-and-half. Packed with nutrients from kale and potatoes, this version offers all the deliciousness without the extra calories.

Ingredients:

• 1 lb turkey sausage (or chicken sausage)
• 4 large russet potatoes, thinly sliced
• 1/2 lb turkey bacon, chopped
• 1 onion, diced
• 4 cups low-sodium chicken broth
• 2 cups half-and-half (or use milk for an even lighter option)
• 2 cups kale, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. In a large pot, cook the turkey bacon over medium heat until crispy. Remove the bacon and set aside, leaving the grease in the pot.
2. Add the turkey sausage to the pot, breaking it up as it cooks. Cook until browned, about 5-7 minutes. Drain any excess fat.
3. Add the diced onion and minced garlic to the pot, sautéing for 2-3 minutes until soft and fragrant.
4. Pour in the low-sodium chicken broth and bring to a boil. Add the sliced potatoes and cook for 10-12 minutes, until tender.
5. Lower the heat and stir in the half-and-half. Simmer gently, allowing the soup to become creamy without the richness of heavy cream.
6. Add the chopped kale and cook for another 5 minutes until wilted and tender.
7. Season with salt, pepper, and crushed red pepper flakes if desired.
8. Serve with a sprinkle of turkey bacon and enjoy!

This lighter Zuppa Toscana recipe retains all the delicious flavor of the classic soup but with fewer calories and less fat. The turkey sausage and bacon provide the savory elements you love, while the half-and-half adds a creamy texture without being too heavy. It’s a great option for anyone looking to enjoy a healthier version of this beloved Italian soup without sacrificing taste.

Vegan Zuppa Toscana Soup

For those following a plant-based diet or looking for a vegan alternative, this Vegan Zuppa Toscana soup offers the same comforting flavors as the traditional version, but without any animal products. The soup features hearty vegetables like potatoes, carrots, and kale, all simmered in a creamy coconut milk-based broth with a touch of smoky flavor from the vegan sausage and bacon.

Ingredients:

• 1 lb vegan sausage (such as Beyond Meat or Field Roast)
• 4 large potatoes, thinly sliced
• 2 large carrots, sliced
• 1/2 lb vegan bacon (or tempeh, chopped)
• 1 onion, diced
• 4 cups vegetable broth
• 2 cups full-fat coconut milk
• 2 cups kale, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. In a large pot, cook the vegan bacon or tempeh over medium heat until crispy. Set aside, leaving the grease in the pot.
2. Add the vegan sausage to the pot, breaking it into pieces as it cooks. Brown the sausage for 5-7 minutes.
3. Add the diced onion, minced garlic, and sliced carrots to the pot. Sauté for 2-3 minutes until softened.
4. Pour in the vegetable broth and bring to a simmer. Add the sliced potatoes and cook until tender, about 10-12 minutes.
5. Stir in the coconut milk and bring the soup to a gentle simmer. Let it thicken slightly, then add the chopped kale and cook until wilted, about 5 minutes.
6. Season with salt, pepper, and optional red pepper flakes.
7. Serve hot, garnished with crispy vegan bacon or tempeh.

This Vegan Zuppa Toscana soup is the perfect plant-based comfort food. The coconut milk adds a creamy, dairy-free richness, while the vegan sausage and bacon provide the savory depth and smoky flavor you love in the traditional version. It’s a great way to enjoy a creamy, hearty soup without any animal products, and it’s guaranteed to be a hit with vegans and non-vegans alike.

Spicy Olive Garden Zuppa Toscana Soup

This spicy version of Zuppa Toscana adds an extra kick to the classic dish with the inclusion of spicy sausage and red pepper flakes. The heat from the sausage, combined with the creamy broth, creates a perfect balance of spicy and savory flavors. It’s ideal for those who love a little heat in their soups while still enjoying the heartiness of the original recipe.

Ingredients:

• 1 lb spicy Italian sausage
• 4 large potatoes, thinly sliced
• 1/2 lb bacon, chopped
• 1 onion, diced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups kale, chopped
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (or more to taste)
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon grease in the pot.
2. Add the spicy sausage to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
3. Add the diced onion and minced garlic to the pot, and sauté for another 2-3 minutes until fragrant.
4. Pour in the chicken broth, then add the sliced potatoes. Bring to a simmer and cook until the potatoes are tender, about 10-15 minutes.
5. Stir in the heavy cream and red pepper flakes, then simmer for an additional 5 minutes.
6. Add the kale and cook for 5 more minutes, allowing it to wilt.
7. Season with salt and pepper to taste.
8. Serve hot, topped with crispy bacon for extra crunch and flavor.

This spicy Zuppa Toscana offers an exciting twist on the classic recipe, giving it a satisfying heat that pairs perfectly with the creamy base. The spicy sausage adds depth and intensity to the soup, while the potatoes and kale balance it out with heartiness. It’s an ideal choice for those who enjoy a bit of spice and are looking for a new way to enjoy this beloved Italian soup.

Slow Cooker Olive Garden Zuppa Toscana Soup

For a hands-off approach, this slow cooker version of Zuppa Toscana allows you to let the flavors meld together while you go about your day. The slow cooking process ensures that the sausage, bacon, and potatoes become tender and flavorful, and the creaminess of the broth brings everything together perfectly. It’s the ultimate convenience for a busy weeknight or a lazy weekend.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 4 large potatoes, diced
• 1/2 lb bacon, chopped
• 1 onion, diced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups kale, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the bacon until crispy. Set aside and drain excess grease.
2. In the same skillet, brown the sausage, breaking it up as it cooks. Once browned, transfer it to the slow cooker.
3. Add the diced potatoes, onion, garlic, chicken broth, and cooked bacon to the slow cooker. Stir everything together.
4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
5. Once the potatoes are cooked, stir in the heavy cream and chopped kale. Cook for an additional 30 minutes on low, until the kale is wilted and the soup is heated through.
6. Season with salt and pepper to taste, then serve.

The slow cooker Zuppa Toscana is perfect for those looking for an easy, no-fuss version of this classic soup. The slow cooking process allows all the flavors to deepen and meld, creating a rich and comforting dish. The addition of kale and cream makes it feel indulgent, while the potatoes and sausage provide satisfying textures. It’s an ideal recipe for busy days when you want a homemade, flavorful soup ready when you are.

Keto-Friendly Olive Garden Zuppa Toscana Soup

This keto-friendly Zuppa Toscana is a low-carb version of the classic, replacing potatoes with cauliflower for a lighter and healthier alternative. It maintains all the creamy, hearty flavors of the original soup, but with fewer carbs, making it perfect for anyone following a keto or low-carb diet. The combination of cauliflower, sausage, bacon, and kale is both filling and flavorful.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1 small cauliflower head, cut into florets
• 1/2 lb bacon, chopped
• 1 onion, diced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups kale, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon grease in the pot.
2. Add the Italian sausage to the pot and cook until browned, breaking it up with a spoon as it cooks.
3. Add the diced onion and minced garlic to the pot, sautéing until fragrant, about 2-3 minutes.
4. Pour in the chicken broth and add the cauliflower florets. Bring to a simmer and cook until the cauliflower is tender, about 10-12 minutes.
5. Stir in the heavy cream, then add the chopped kale. Cook for another 5 minutes, allowing the kale to wilt.
6. Season with salt, pepper, and optional crushed red pepper flakes.
7. Serve the soup hot, garnished with crispy bacon for extra flavor and texture.

This keto-friendly Zuppa Toscana provides a delicious and satisfying option for those following a low-carb lifestyle. The cauliflower is an excellent stand-in for potatoes, offering a similar texture without the carbs. The sausage, bacon, and cream still bring that rich, hearty flavor to the soup, and the kale adds a healthy touch. It’s a comforting, guilt-free alternative that doesn’t compromise on taste. Perfect for a cozy dinner that aligns with your keto goals!

Olive Garden Zuppa Toscana with Sweet Potatoes

This variation of Olive Garden’s Zuppa Toscana adds a twist with the use of sweet potatoes instead of regular potatoes, offering a naturally sweet flavor and a boost of nutrients. The creamy broth, combined with savory sausage, crispy bacon, and fresh kale, creates a comforting, slightly sweet, and hearty soup perfect for cooler weather.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 2 medium sweet potatoes, peeled and diced
• 1/2 lb bacon, chopped
• 1 onion, diced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups kale, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the rendered bacon fat in the pot.
2. Add the Italian sausage to the pot, breaking it up as it cooks. Brown the sausage for 5-7 minutes.
3. Add the diced onion and garlic to the pot, sautéing for another 2-3 minutes until fragrant.
4. Pour in the chicken broth and bring to a simmer. Add the diced sweet potatoes and cook for 10-12 minutes until tender.
5. Stir in the heavy cream and let it simmer for 5 minutes.
6. Add the chopped kale and cook until wilted, about 5 minutes.
7. Season with salt, pepper, and crushed red pepper flakes to taste.
8. Serve hot, garnished with crispy bacon.

This version of Zuppa Toscana with sweet potatoes offers a unique, slightly sweet twist on the classic. The natural sweetness of the sweet potatoes complements the savory sausage and bacon perfectly, while the creamy broth and kale round out the flavors. It’s a perfect autumn or winter soup that feels hearty, comforting, and just a little bit different from the original.

Olive Garden Zuppa Toscana with Mushrooms

This Zuppa Toscana variation incorporates earthy mushrooms into the classic recipe, adding a savory umami flavor to the soup. The mushrooms enhance the broth with a rich, meaty flavor, making this soup even more indulgent and satisfying. Combined with the usual creamy base, sausage, and bacon, this recipe creates a delightful and filling meal.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1/2 lb mushrooms, sliced (button or cremini)
• 1/2 lb bacon, chopped
• 1 onion, diced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups kale, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Set aside, leaving the bacon fat in the pot.
2. Add the Italian sausage to the pot and cook until browned, breaking it up with a spoon.
3. Add the diced onion, garlic, and sliced mushrooms to the pot. Sauté for about 5 minutes until the mushrooms soften and the onions become translucent.
4. Pour in the chicken broth, and bring the mixture to a simmer. Add the kale and cook for 5 minutes.
5. Stir in the heavy cream, and continue to simmer for an additional 5 minutes.
6. Season with salt, pepper, and optional crushed red pepper flakes.
7. Serve hot, garnished with crispy bacon.

Incorporating mushrooms into this Zuppa Toscana recipe creates a heartier, more robust version of the classic. The earthy flavor of the mushrooms pairs beautifully with the sausage and bacon, making every spoonful richer and more satisfying. The creamy broth remains the star, but the addition of mushrooms adds depth and texture, creating an unforgettable twist on the beloved soup.

Olive Garden Zuppa Toscana with Spinach

In this variation of the classic Zuppa Toscana, spinach replaces kale, offering a milder and slightly sweeter green to complement the hearty sausage, bacon, and creamy broth. The spinach wilts nicely into the soup, adding color and nutrients while maintaining the soup’s familiar comforting flavors. It’s a quick, easy, and healthy option that can be made in under 30 minutes.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1/2 lb bacon, chopped
• 1 onion, diced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups fresh spinach, chopped
• 3 large potatoes, thinly sliced
• 3 cloves garlic, minced
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
2. Add the Italian sausage to the pot, breaking it into smaller pieces. Cook until browned, about 5-7 minutes.
3. Add the diced onion and minced garlic to the pot, sautéing for 2-3 minutes until softened.
4. Pour in the chicken broth, and bring to a simmer. Add the sliced potatoes and cook until tender, about 10-15 minutes.
5. Stir in the heavy cream and bring the soup back to a simmer.
6. Add the chopped spinach, allowing it to wilt for about 2-3 minutes.
7. Season with salt, pepper, and optional crushed red pepper flakes.
8. Serve hot, topped with crispy bacon.

This Zuppa Toscana with spinach is a wonderful variation for those who enjoy a lighter, milder green. The spinach adds a lovely texture and subtle sweetness that contrasts beautifully with the savory sausage and bacon. It’s a delicious and nutritious option, offering the same comforting qualities as the original soup while giving it a slightly different flavor profile. Perfect for a quick weeknight meal or when you want a lighter, yet still indulgent, soup.

Olive Garden Zuppa Toscana with Ground Turkey

For a leaner version of the classic Olive Garden Zuppa Toscana, this recipe swaps traditional sausage for ground turkey. The turkey provides the same savory base but with fewer calories and fat. The hearty broth, crispy bacon, and creamy texture remain the same, making this a healthier alternative for those looking to enjoy the soup without compromising on flavor.

Ingredients:

• 1 lb ground turkey (preferably lean)
• 1/2 lb bacon, chopped
• 1 onion, diced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups kale, chopped
• 3 cloves garlic, minced
• 4 medium potatoes, thinly sliced
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon grease in the pot.
2. Add the ground turkey to the pot and cook until browned, breaking it up as it cooks, about 5-7 minutes.
3. Add the diced onion and minced garlic to the pot and sauté for an additional 2-3 minutes.
4. Pour in the chicken broth and bring the mixture to a simmer. Add the sliced potatoes and cook until tender, about 10-12 minutes.
5. Stir in the heavy cream and continue to simmer for 5 minutes.
6. Add the chopped kale and cook for another 3-5 minutes until wilted.
7. Season with salt, pepper, and crushed red pepper flakes (optional).
8. Serve hot, topped with crispy bacon.

This ground turkey Zuppa Toscana provides all the comfort and creamy richness of the original, but with a lighter, leaner protein. The ground turkey retains the savory depth of flavor, while the bacon and creamy broth ensure the soup remains indulgent. This version is perfect for those looking to reduce their fat intake while still enjoying a delicious, satisfying meal.

Vegan Olive Garden Zuppa Toscana

This vegan version of the popular Olive Garden Zuppa Toscana swaps traditional sausage and cream for plant-based alternatives. Using lentils for protein and coconut milk for creaminess, this soup is just as flavorful and hearty as the original, while being completely plant-based. It’s a fantastic choice for vegans or those simply looking to reduce their meat intake without sacrificing taste.

Ingredients:

• 1 cup lentils (green or brown)
• 1/2 lb vegan sausage (crumbled)
• 1/2 lb bacon substitute (such as coconut bacon or tempeh bacon)
• 1 onion, diced
• 4 cups vegetable broth
• 2 cups coconut milk (or other non-dairy milk)
• 2 cups kale, chopped
• 3 cloves garlic, minced
• 4 medium potatoes, thinly sliced
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. In a large pot, sauté the vegan sausage and bacon substitute over medium heat until browned and crispy. Remove and set aside.
2. Add the diced onion and garlic to the pot, cooking for 2-3 minutes until softened and fragrant.
3. Pour in the vegetable broth, and add the lentils and sliced potatoes. Bring to a simmer and cook for about 15-20 minutes, until the potatoes and lentils are tender.
4. Stir in the coconut milk and let it simmer for 5 minutes, creating a creamy texture.
5. Add the chopped kale and cook for another 3-5 minutes until wilted.
6. Season with salt, pepper, and optional crushed red pepper flakes.
7. Serve hot, topped with crispy vegan bacon.

This vegan Zuppa Toscana is a delightful alternative to the traditional recipe, offering all the richness and warmth without any animal products. The lentils provide a hearty, protein-packed base, while the coconut milk adds a creamy consistency that rivals the original soup. Whether you’re vegan or just looking for a plant-based meal, this soup is an excellent choice that doesn’t compromise on flavor or comfort.

Olive Garden Zuppa Toscana with Butternut Squash

This variation of Zuppa Toscana introduces the subtle sweetness of butternut squash into the classic soup. The squash adds depth and richness to the creamy broth, while the sausage and bacon provide savory, meaty notes. It’s a perfect fall-inspired twist that adds a healthy dose of vitamins and a vibrant color to the dish.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1/2 lb bacon, chopped
• 1 onion, diced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups kale, chopped
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 4 medium potatoes, thinly sliced
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
2. Add the sausage to the pot and cook until browned, breaking it up as it cooks.
3. Add the diced onion, garlic, and cubed butternut squash to the pot. Sauté for 3-5 minutes until the squash begins to soften.
4. Pour in the chicken broth and bring the mixture to a simmer. Add the sliced potatoes and cook for about 10 minutes until tender.
5. Stir in the heavy cream, and cook for 5 more minutes.
6. Add the chopped kale, and cook until wilted, about 5 minutes.
7. Season with salt, pepper, and crushed red pepper flakes to taste.
8. Serve hot, garnished with crispy bacon.

The addition of butternut squash to this Zuppa Toscana adds a wonderful layer of sweetness and texture to the soup. The creamy broth perfectly complements the savory sausage and bacon, while the squash provides a nutrient-packed, slightly sweet twist. This version is an excellent choice for fall and winter meals, offering a comforting and hearty soup with a touch of seasonal flavor.

Olive Garden Zuppa Toscana with Broccoli

This variation of Olive Garden Zuppa Toscana incorporates fresh broccoli for an extra burst of color, flavor, and nutrition. The broccoli adds a delightful crunch and a subtle, earthy taste that pairs beautifully with the creamy broth, sausage, and bacon. This version is a great way to sneak in more vegetables without sacrificing the soup’s beloved comfort.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1/2 lb bacon, chopped
• 1 onion, diced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups broccoli florets
• 3 cloves garlic, minced
• 4 medium potatoes, thinly sliced
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Set aside, leaving the bacon fat in the pot.
2. Add the Italian sausage to the pot and cook until browned, breaking it up as it cooks, about 5-7 minutes.
3. Add the diced onion and garlic to the pot and sauté for 2-3 minutes until softened and fragrant.
4. Pour in the chicken broth, then add the sliced potatoes. Bring to a simmer and cook until the potatoes are tender, about 10-12 minutes.
5. Stir in the heavy cream and bring the soup back to a simmer.
6. Add the broccoli florets and cook until tender, about 5 minutes.
7. Season with salt, pepper, and crushed red pepper flakes (optional).
8. Serve hot, topped with crispy bacon.

This Zuppa Toscana with broccoli adds a satisfying crunch and freshness to the soup while enhancing the overall flavor. The creamy broth and rich sausage remain the focal points, but the addition of broccoli provides a nutritional boost and a bit of green. This is a perfect version for those who enjoy a bit more vegetable in their soup without changing the familiar, comforting essence of the original.

Olive Garden Zuppa Toscana with Cauliflower

In this low-carb variation of Olive Garden Zuppa Toscana, cauliflower replaces the potatoes, providing a similar texture without the carbs. The cauliflower soaks up the creamy broth and blends seamlessly with the sausage, bacon, and kale, making this a great option for those following a keto or low-carb diet. It’s a hearty and satisfying soup with all the richness of the original.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 1/2 lb bacon, chopped
• 1 onion, diced
• 4 cups chicken broth
• 2 cups heavy cream
• 2 cups kale, chopped
• 3 cloves garlic, minced
• 1 medium head cauliflower, cut into small florets
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Set aside, leaving the bacon fat in the pot.
2. Add the Italian sausage to the pot and cook until browned, breaking it up as it cooks.
3. Add the diced onion and garlic, cooking for about 3 minutes until softened and fragrant.
4. Pour in the chicken broth, then add the cauliflower florets. Bring to a simmer and cook until the cauliflower is tender, about 10 minutes.
5. Stir in the heavy cream and continue simmering for another 5 minutes until the broth thickens.
6. Add the chopped kale and cook for 3-5 minutes until wilted.
7. Season with salt, pepper, and crushed red pepper flakes (optional).
8. Serve hot, garnished with crispy bacon.

This low-carb Zuppa Toscana with cauliflower is a great alternative for those looking to enjoy the soup without the extra carbohydrates. The cauliflower mimics the texture of potatoes but keeps the soup lighter and more suitable for keto or low-carb diets. The creamy broth, savory sausage, and crispy bacon still shine, making this version both comforting and health-conscious.

Olive Garden Zuppa Toscana with Chickpeas

This hearty variation of Olive Garden Zuppa Toscana swaps out the usual sausage for chickpeas, making the soup both vegetarian and packed with plant-based protein. The chickpeas add a nutty flavor and tender texture that pairs wonderfully with the creamy broth, kale, and potatoes. It’s a delicious and nutritious option that’s just as comforting as the original.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 lb bacon, chopped
• 1 onion, diced
• 4 cups vegetable broth
• 2 cups heavy cream
• 2 cups kale, chopped
• 3 cloves garlic, minced
• 4 medium potatoes, thinly sliced
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the rendered bacon fat in the pot.
2. Add the diced onion and garlic to the pot, sautéing for 2-3 minutes until softened.
3. Pour in the vegetable broth, then add the sliced potatoes and chickpeas. Bring to a simmer and cook until the potatoes are tender, about 10-12 minutes.
4. Stir in the heavy cream and continue simmering for 5 more minutes.
5. Add the chopped kale and cook until wilted, about 3-5 minutes.
6. Season with salt, pepper, and optional crushed red pepper flakes.
7. Serve hot, garnished with crispy bacon.

Chickpeas provide a hearty, protein-rich alternative to sausage in this Zuppa Toscana, creating a more plant-based option without sacrificing flavor or texture. The creamy broth, combined with the chickpeas and kale, delivers a satisfying and nutritious meal. This version of Zuppa Toscana is perfect for those who are vegetarian or looking to reduce their meat consumption while still enjoying a comforting, flavorful soup.

Note: More recipes are coming soon!