There’s something about Olive Garden’s soups that feels like an instant hug in a bowl. Whether it’s the hearty Zuppa Toscana with its savory sausage and tender potatoes, the classic Pasta e Fagioli brimming with beans and pasta, or the creamy, dreamy Chicken Gnocchi Soup, each one delivers comfort and flavor that makes you slow down and savor.
For my family, these soups are more than just a meal—they’re part of our cozy nights in. I’ll never forget the first time I tried to recreate Olive Garden’s Chicken Gnocchi Soup at home. My kids came running into the kitchen, drawn by the smell of garlic, herbs, and simmering cream. When they sat down and dipped their spoons, their eyes lit up, and my husband swore it tasted just like the restaurant version. Moments like that remind me why I love cooking: it brings the restaurant experience home and fills the house with warmth.
1. Olive Garden-Style Zuppa Toscana
A Cozy Introduction
Zuppa Toscana is the soup that always makes me feel like I’m back at Olive Garden, dipping breadsticks into that creamy, savory broth. It’s rustic yet indulgent—spicy sausage, tender potatoes, and fresh kale swimming in a garlicky cream base. The first time I made it at home, my family couldn’t believe it wasn’t takeout. It’s now our go-to soup for cold evenings.
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 3 cups water
- 4 medium potatoes, thinly sliced
- 2 cups fresh kale, chopped
- 1 cup heavy cream
- Salt and pepper, to taste
- Red pepper flakes (optional)
Instructions
In a large pot, cook the sausage until browned and crumbly. Add onion and garlic, cooking until softened and fragrant. Pour in the chicken broth and water, then add potatoes. Let everything simmer until the potatoes are tender. Stir in the kale and cream, simmering just a few minutes longer until the greens wilt. Season with salt, pepper, and a pinch of red pepper flakes if you like a kick.
Tips & Variations
- Use half-and-half instead of cream for a lighter soup.
- Add bacon for extra smokiness.
- Substitute spinach if kale isn’t available.
Serving & Storage
Serve hot with Parmesan cheese and breadsticks for dipping. Store in the fridge for 3–4 days. Reheat gently on the stove—avoid boiling so the cream doesn’t separate.
2. Olive Garden-Style Pasta e Fagioli
A Cozy Introduction
Pasta e Fagioli means “pasta and beans,” and it’s truly Italian comfort food. Every spoonful is packed with beans, pasta, and veggies in a tomato-rich broth. I love making this on Sunday nights—it simmers away while we chat around the table, and the smell alone brings everyone into the kitchen.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb ground beef or Italian sausage
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 can (15 oz) kidney beans, rinsed
- 1 can (15 oz) cannellini beans, rinsed
- 1 cup ditalini pasta (or small pasta of choice)
- Salt and pepper, to taste
Instructions
Heat olive oil in a large pot, then add onion, carrots, celery, and garlic. Cook until softened. Add ground beef or sausage, browning it well. Stir in tomatoes, tomato sauce, broth, oregano, and basil. Bring to a simmer and cook for 20 minutes. Add beans and pasta, simmering until pasta is tender. Season with salt and pepper.
Tips & Variations
- Swap beef for turkey or sausage for a lighter twist.
- Add zucchini or bell peppers for extra veggies.
- Cook the pasta separately if you plan to store leftovers—it helps prevent sogginess.
Serving & Storage
Serve with a sprinkle of Parmesan and a slice of garlic bread. Store in the fridge for up to 4 days; pasta may absorb broth, so add extra stock when reheating.
3. Olive Garden-Style Chicken Gnocchi Soup
A Cozy Introduction
If comfort could be captured in a single bowl, it would be Chicken Gnocchi Soup. Creamy broth, pillowy gnocchi, tender chicken, and fresh spinach—it’s indulgent yet homey. I remember making this for the first time during a snowstorm; the whole house smelled like garlic and herbs, and we all sat by the window, bowls in hand, watching the snow fall. Pure magic.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 2 cups potato gnocchi
- 2 cups half-and-half (or heavy cream for richer soup)
- 1 cup fresh spinach, chopped
- 1 teaspoon thyme
- Salt and pepper, to taste
Instructions
In a large pot, melt butter and sauté onion, celery, and garlic until fragrant. Stir in flour to make a light roux. Slowly whisk in chicken broth until smooth, then add shredded chicken, thyme, and gnocchi. Simmer until gnocchi float to the top. Stir in cream and spinach, cooking just until wilted. Season to taste.
Tips & Variations
- Use rotisserie chicken to save time.
- Add carrots or mushrooms for extra flavor.
- For lighter soup, use milk instead of cream.
Serving & Storage
Serve steaming hot with breadsticks or focaccia. This soup is best enjoyed fresh but can be stored for 2–3 days in the fridge. Reheat gently—avoid boiling so the dairy doesn’t curdle.