Olive Garden Tortellini Soup – Zuppa Toscana Recipe

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This Olive Garden Tortellini Soup recipe combines elements from their famous Creamy Chicken Gnocchi Soup and Zuppa Toscana Soup. If you’re an Olive Garden soup fan, you’ll love this twist on their most loved soup recipes. 

Olive Garden Tortellini Soup

Imagine taking the beloved flavors of Olive Garden’s Zuppa Toscana and Chicken Gnocchi soups and merging them into a delectable, comforting concoction. That’s exactly what I did with this Olive Garden-inspired Tortellini Soup recipe. Steering away from hearty potatoes and russet potatoes, I’ve opted for cheese tortellini, adding a delightful twist to the traditional Tuscan soup base (and saving time by not having to peel potatoes!). 

This isn’t just another copycat recipe; it’s a creative spin that caters to both the picky eaters and those seeking a rich broth filled with the essence of sweet Italian sausage. By replacing kale with fresh spinach and infusing each spoonful with heavy cream and Italian seasoning, this creamy soup brings the essence of Olive Garden right into your kitchen—no reservations needed. Whether you’re longing for a bowl of Creamy Chicken Gnocchi Soup or the spicy kick of Zuppa Toscana, this fusion is sure to satisfy. 

Olive Garden Tortellini Soup - Zuppa Toscana

Olive Garden Tortellini Soup

What you’ll love about this Olive Garden Tortellini Soup recipe:

  • A unique twist on beloved Olive Garden favorites combining the best elements of classic recipes into one. 
  • Substituting traditional ingredients like russet potatoes with cheese tortellini for a delightful change and quicker prep time. 
  • Perfect for all palates, whether you’re a fan of Creamy Chicken Gnocchi Soup or hearty Zuppa Toscana. 
Ingredients for Olive Garden Tortellini Soup - Zuppa Toscana

Tortellini Zuppa Toscana Soup Ingredients List

  • 1 pound Italian sausage – For that hearty soup packed with flavor. 
  • 6 cloves garlic, minced – Fresh garlic always elevates the taste. 
  • 1 medium yellow onion, diced – Adds a slightly sweet flavor. 
  • 8 cups chicken stock – A rich broth forms the base of our delicious soup. 
  • 6 cups baby spinach, chopped – For a pop of color and a touch of freshness. 
  • 16 oz heavy cream – Transforms the soup into a creamy broth. 
  • 1 (20 oz) package cheese tortellini – The star ingredient that makes this soup a new family favorite. 
  • 1/2 cup shredded parmesan – For added flavor and to thicken the soup a bit. 

Step-by-Step Cooking Instructions

  1. Heat a large Dutch oven over medium-high heat and add a dash of olive oil. Once hot, crumble in the sweet Italian sausage, cooking until browned. If you’re opting for chicken breast or spicy sausage as an alternative, now’s the time to make that swap. 
  2. Use a slotted spoon to transfer the cooked sausage onto a paper towel-lined plate. Drain excess grease, but leave behind a little bit of grease for flavor. This helps in managing excess grease while ensuring our soup has that rich broth we’re aiming for. 
  1. Reduce the heat to medium and add the diced onion to the Dutch oven, sautéing until translucent. Then, introduce the minced garlic, cooking for an additional 2-3 minutes to meld the flavors together without burning the garlic. 
  2. Pour in the low sodium chicken broth (or vegetable broth for a lighter option), scraping up any browned bits from the bottom of the pot. This step helps in creating a flavorful base for our Tuscan soup. 
  1. Return the sausage to the pot, along with the chicken stock, and bring to a low boil. If you’ve opted for chicken breast, ensure it’s cooked through before proceeding. 
  2. Add the cheese tortellini to the broth, cooking according to package instructions until just tender. In the last couple of minutes, stir in the chopped baby spinach for a touch of color and nutrition, allowing it to wilt naturally from the heat of the soup. 
  1. Stir in the grated parmesan cheese for extra flavor and to thicken the soup a bit. 
  2. Finish the soup by stirring in the heavy cream for that signature creamy broth. Season with black pepper and red pepper flakes to taste, adjusting the heat level to your preference. 
Olive Garden Tortellini Soup - Zuppa Toscana

Serving Suggestions

Serving this Olive Garden-Inspired Tortellini Soup is almost as delightful as the first sip. 

  • Crusty bread is an absolute must-have on the side; its crunchy texture complements the soup’s creamy broth wonderfully. 
  • For a garnish, a sprinkle of freshly grated black pepper and a few red pepper flakes will add just the right amount of kick for those who enjoy a bit of spice in their creamy soup. 
  • If you have picky eaters, consider setting out a small bowl of extra heavy cream for them to swirl in, making it an even creamier delight. 
  • Finally, don’t forget a generous spoonful of grated Parmesan cheese on top for that perfect finish. Every slurp is a little bit of heaven in a bowl!
Olive Garden Tortellini Soup - Zuppa Toscana

Tips & Tricks

  • To accommodate dietary restrictions: Swap out heavy cream for whole milk or a plant-based alternative. For a gluten-free option, ensure your tortellini and sausage are gluten-free. 
  • Storing leftovers: Let the soup cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for up to 3 days, making it a great recipe for meal prep. 
  • Reheating the soup: Warm it over low heat on the stove top, stirring occasionally to prevent the tortellini from sticking. If the soup has thickened, add a splash of chicken stock to thin it to your liking. 
  • Making in a slow cooker: Brown the sausage, onion, and garlic on medium-high heat before adding them to the slow cooker with the chicken stock. Add the tortellini and spinach about 30 minutes before serving to avoid overcooking.
Olive Garden Tortellini Soup - Zuppa Toscana

Parting Spoonfuls

A bowl of hot soup, rich with creamy broth, tender cheese tortellini, and hearty sausage, encapsulates the essence of comfort food. This recipe, a beautiful twist on the classic Olive Garden’s Zuppa Toscana, has hopefully shown you that with a few simple modifications—like substituting spinach for kale or adding a dash of red pepper flakes for that extra warmth—you can create a delicious soup that rivals even your favorite Olive Garden soup recipes. 

Whether you’re gathering around the dinner table with picky eaters or looking for an easy dinner recipe to warm you up, this creamy chicken gnocchi soup alternative is guaranteed to become one of your favorite soup recipes. And for those who love the rich, creamy goodness of Olive Garden’s Chicken Gnocchi Soup or the hearty potatoes in their version of Zuppa Toscana, I encourage you to bring your own flair to this recipe. Share with us how you made it your own, any tips and tricks that took it from a great recipe to your top comfort food. It’s the personal touches, after all, that make these moments around the dinner table truly special. 

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Olive Garden Tortellini Soup - Zuppa Toscana

More Easy Soup Recipes

Olive Garden Tortellini Soup - Zuppa Toscana

Olive Garden Tortellini Soup – Zuppa Toscana Recipe

Melisha Kreppein
This Olive Garden Tortellini Soup recipe combines elements from their famous Creamy Chicken Gnocchi Soup and Zuppa Toscana Soup. If you’re an Olive Garden soup fan, you’ll love this twist on their most loved soup recipes. 
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Course Soup
Cuisine Italian
Servings 8
Calories 495 kcal

Equipment

Ingredients
  

  • 1 lb Italian Sausage cooked and drained
  • 1 medium onion chopped
  • 5 cloves garlic minced
  • 1 tbsp olive oil
  • 8 cups chicken broth
  • 6 cups baby spinach roughly chopped
  • 16 oz heavy cream
  • 1 pkg cheese tortellini 20 oz
  • ½ cup parmesan cheese shredded

Instructions
 

  • Heat a large Dutch oven over medium-high heat and add a dash of olive oil. Once hot, crumble in the sweet Italian sausage, cooking until browned. If you’re opting for chicken breast or spicy sausage as an alternative, now’s the time to make that swap. 
  • Use a slotted spoon to transfer the cooked sausage onto a paper towel-lined plate. Drain excess grease, but leave behind a little bit of grease for flavor.
  • Reduce the heat to medium and add the diced onion and garlic to the Dutch oven, sautéing until translucent.
  • Pour in the low sodium chicken broth (or vegetable broth for a lighter option), scraping up any browned bits from the bottom of the pot.
  • Return the sausage to the pot, along with the chicken stock, and bring to a low boil. If you’ve opted for chicken breast, ensure it’s cooked through before proceeding. 
  • Add the cheese tortellini to the broth, cooking according to package instructions until just tender. In the last couple of minutes, stir in the chopped baby spinach, allowing it to wilt naturally from the heat of the soup. 
  • Stir in the grated parmesan cheese for extra flavor and to thicken the soup a bit. 
  • Finish the soup by stirring in the heavy cream for that signature creamy broth. Season with black pepper and red pepper flakes to taste, adjusting the heat level to your preference. 

Notes

Tips & Tricks

  • To accommodate dietary restrictions: Swap out heavy cream for whole milk or a plant-based alternative. For a gluten-free option, ensure your tortellini and sausage are gluten-free. 
  • Storing leftovers: Let the soup cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for up to 3 days, making it a great recipe for meal prep. 
  • Reheating the soup: Warm it over low heat on the stove top, stirring occasionally to prevent the tortellini from sticking. If the soup has thickened, add a splash of chicken stock to thin it to your liking. 
  • Making in a slow cooker: Brown the sausage, onion, and garlic on medium-high heat before adding them to the slow cooker with the chicken stock. Add the tortellini and spinach about 30 minutes before serving to avoid overcooking.

Nutrition

Calories: 495kcalCarbohydrates: 20.5gProtein: 18.3gFat: 38.6gSaturated Fat: 19.8gCholesterol: 120mgPotassium: 340mgFiber: 0.9gSugar: 1.8gCalcium: 217mgIron: 1mg
Keyword One Pan Meal, soup
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