There are meals you remember — not because they were fancy, but because they hit the spot at just the right moment. For me, that moment was a cold December night after a long drive through Pennsylvania. I stopped at a small-town Olive Garden, not expecting much, just something warm. I ordered the Zuppa Toscana. The first spoonful delivered everything I didn’t know I needed: heat, spice, creaminess, and comfort. That bowl of soup didn’t just warm me up — it stayed with me.
That’s what makes Olive Garden soups special. They’re not background noise on the menu. They’re the heartbeat of the meal. Whether it’s the hearty Pasta e Fagioli, the velvety Chicken & Gnocchi, or the veggie-loaded Minestrone, every bowl has its own story. And in 2025, the lineup hasn’t lost its soul. Let’s take a closer look at what makes these soups so popular — and why they remain some of the most loved in America.
What Makes Olive Garden Soups So Popular?
Olive Garden soups have earned a loyal following for good reason. They don’t rely on trends or gimmicks — they stick to what works: bold flavors, comforting textures, and dependable quality.
Here’s why people crave these soups:
- Made fresh every day in each restaurant kitchen.
- Balanced flavors — never too salty, too spicy, or too bland.
- Something for every taste — from meat-lovers to vegetarians.
- Unbeatable value with unlimited refills.
- Perfect texture — creamy where needed, chunky where it counts.
No matter where you are in the country, Olive Garden’s soup menu delivers the same warmth and consistency. For many, including me, it’s more than a starter — it’s the reason to come in at all.
Complete List of Olive Garden Soups in 2025
The Olive Garden soup menu in 2025 keeps it simple — and that’s part of its strength. With four timeless choices, each one hits a different note, whether you want something creamy, spicy, light, or hearty.
Zuppa Toscana
This one tops my list every single time. Zuppa Toscana is bold, rich, and comforting. It combines crumbled Italian sausage, tender potatoes, and kale in a creamy broth that’s full of flavor but never too heavy.
Why it’s a fan favorite:
- Just enough heat from the sausage to keep it interesting
- Balanced with fresh kale and soft, skin-on potatoes
- Creamy broth without being overly rich
Zuppa Toscana – Key Info (2025)
| Feature | Details |
| Main Ingredients | Italian sausage, potatoes, kale, cream |
| Texture | Creamy, chunky |
| Flavor Profile | Mild spice, savory |
| Calories (per bowl) | ~220 |
| Dietary Notes | Gluten-free, not dairy-free |
When I want something that sticks to the ribs but doesn’t weigh me down, this is my go-to.
Chicken & Gnocchi
This soup feels homemade. The Chicken & Gnocchi combines slow-cooked chicken with fluffy gnocchi, spinach, carrots, and a velvety cream broth. It’s the soup you didn’t know you needed on a tough day.
Why people love it:
- Gnocchi add a soft, pillowy texture that’s incredibly satisfying
- Chicken is tender and blends seamlessly into the broth
- Feels like a complete comfort meal
Chicken & Gnocchi – Key Info (2025)
| Feature | Details |
| Main Ingredients | Chicken, gnocchi, spinach, cream, carrots |
| Texture | Thick, smooth, soft bites |
| Flavor Profile | Mild, savory, buttery |
| Calories (per bowl) | ~230 |
| Dietary Notes | Contains gluten and dairy |
If you’ve had a long week, this is the bowl to order. Trust me.
Minestrone
Olive Garden’s Minestrone is the perfect choice when you want something lighter but still packed with flavor. It’s a vegetarian soup filled with seasonal vegetables, beans, pasta, and herbs — all in a tomato-based broth.
Why it’s still a staple:
- Low in calories, high in nutrients
- Excellent for plant-based eaters
- Has a bright, herby finish that doesn’t feel “diet”
Minestrone – Key Info (2025)
| Feature | Details |
| Main Ingredients | Tomatoes, zucchini, carrots, beans, pasta |
| Texture | Chunky, brothy |
| Flavor Profile | Fresh, herby, slightly tangy |
| Calories (per bowl) | ~110 |
| Dietary Notes | Vegan and dairy-free |
I order this one when I want to eat a bit cleaner without sacrificing flavor.
Pasta e Fagioli
Think of this as Olive Garden’s answer to an Italian-style chili. Pasta e Fagioli is thick, meaty, and deeply savory — made with ground beef, red and white beans, ditalini pasta, and tomatoes.
Why it works so well:
- Rich, robust flavor with a tomato base
- Filling enough to be a meal on its own
- Great mix of textures from beans, meat, and pasta
Pasta e Fagioli – Key Info (2025)
| Feature | Details |
| Main Ingredients | Ground beef, red & white beans, pasta, tomato |
| Texture | Thick, chunky, stew-like |
| Flavor Profile | Bold, tomato-rich, hearty |
| Calories (per bowl) | ~150 |
| Dietary Notes | Contains gluten, not vegetarian |
It’s the perfect bowl when you’re hungry but not in the mood for a full pasta dish.
Olive Garden Zuppa Toscana Recipe (Step-by-Step)
If you’re anything like me, there are days when you crave that Zuppa Toscana comfort — but you don’t feel like going out. Good news: you can recreate that same iconic Olive Garden flavor at home. I’ve made this recipe more times than I can count, and with the right ingredients and a little patience, you’ll have a soup that’s nearly indistinguishable from what they serve in the restaurant.
This version is spot-on — rich, creamy, hearty, and just spicy enough. Below, I’ve laid out the exact ingredients, step-by-step instructions, and even slow cooker and Instant Pot options, depending on how you like to cook.
Ingredients
Here’s what you’ll need to make authentic Zuppa Toscana at home. Most of these are pantry staples or easy to find in any U.S. grocery store.
| Ingredient | Amount |
| Italian sausage (mild or spicy) | 1 lb |
| Russet potatoes (sliced thin or cubed) | 3–4 medium |
| Kale (fresh, chopped) | 2 cups |
| Yellow onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Crushed red pepper flakes (optional) | ½ tsp |
| Salt and black pepper | To taste |
| Olive oil or butter | 1 tbsp (for sautéing) |
Optional: You can swap kale for baby spinach if you want a milder green.
Instructions
These are the exact steps I follow when cooking Zuppa Toscana on the stovetop — and I’ve refined them over dozens of batches.
- Brown the sausage
In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage and cook until browned and cooked through. Use a slotted spoon to remove it and set aside. - Sauté the aromatics
In the same pot, add diced onion. Sauté for 3–4 minutes until translucent. Add garlic and cook for 1 more minute. - Add potatoes and broth
Pour in chicken broth and add sliced potatoes. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender. - Return sausage and add greens
Stir the sausage back into the pot, then add chopped kale. Simmer for 5 minutes until the kale softens. - Finish with cream
Reduce heat to low. Stir in the heavy cream, taste for seasoning, and adjust salt and pepper as needed. - Serve hot
Ladle into bowls and enjoy with a side of warm Olive Garden-style breadsticks.
Slow Cooker Option
If you want to set it and forget it, this soup works beautifully in a slow cooker.
Instructions:
- Brown the sausage and onions first on the stovetop.
- Add them to the slow cooker along with garlic, broth, and potatoes.
- Cook on low for 6–7 hours or high for 3–4 hours.
- Stir in kale and cream during the last 30 minutes of cooking.
This is my go-to for busy weekdays. You get the same depth of flavor with less hands-on time.
Instant Pot Option
For speed without sacrificing flavor, the Instant Pot version delivers.
Instructions:
- Turn Instant Pot to Sauté and cook sausage until browned. Remove and set aside.
- Sauté onions and garlic.
- Add potatoes, broth, and cooked sausage.
- Seal and cook on High Pressure for 5 minutes, then quick release.
- Stir in kale and cream. Let sit for 5–10 minutes on “Keep Warm” until kale is softened.
This method is great when you want Zuppa Toscana in under 30 minutes.
Nutrition Facts
Here’s a general idea of what one serving (about 1.5 cups) of homemade Zuppa Toscana contains. These numbers can vary slightly based on exact ingredients and portions.
| Nutrient | Approximate Value |
| Calories | 220–280 |
| Protein | 11g–13g |
| Carbohydrates | 18g–22g |
| Fat | 14g–18g |
| Fiber | 2g |
| Sodium | 850mg (depending on broth used) |
Note: This soup is gluten-free as long as your sausage and broth are certified gluten-free, but it’s not dairy-free due to the cream.
Olive Garden Chicken & Gnocchi Soup Recipe
If there’s one Olive Garden soup that rivals Zuppa Toscana in pure comfort, it’s Chicken & Gnocchi. This one feels like a warm blanket in a bowl — creamy, rich, and loaded with soft potato gnocchi and tender chicken. I’ve made this at home dozens of times, especially during the colder months. It’s one of those soups that people ask for again before they’ve even finished the first bowl.
With the right ingredients and a few simple steps, you can recreate that same velvety Olive Garden flavor right in your kitchen. Below is the exact recipe I use when I want that restaurant-quality bowl — no shortcuts, no guesswork.
Ingredients
| Ingredient | Amount |
| Chicken breast (cooked, shredded) | 1 cup (or use rotisserie chicken) |
| Potato gnocchi | 1 package (16 oz) |
| Yellow onion (diced) | 1 medium |
| Celery (chopped) | ½ cup |
| Carrots (shredded or diced) | ½ cup |
| Garlic (minced) | 3 cloves |
| Fresh spinach (chopped) | 1½ cups |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Olive oil or butter | 2 tbsp |
| All-purpose flour | 2 tbsp |
| Salt & black pepper | To taste |
| Italian seasoning | 1 tsp (optional) |
I like to use store-bought gnocchi for convenience, but homemade works if you’re up for it. Rotisserie chicken also saves time and adds great flavor.
Instructions
- Sauté aromatics
In a large soup pot or Dutch oven, heat olive oil or butter over medium heat. Add onions, celery, and carrots. Sauté for 5 minutes until vegetables soften. - Add garlic and flour
Stir in garlic and cook for 1 minute. Sprinkle in the flour and stir constantly for another 1–2 minutes to make a light roux. - Pour in broth
Gradually add chicken broth, whisking to avoid lumps. Bring to a simmer and cook for 5 minutes to thicken slightly. - Add gnocchi
Drop in the gnocchi and simmer for about 5–7 minutes, or until they float and are fully cooked. - Add chicken and spinach
Stir in the cooked chicken and chopped spinach. Let it simmer for another 3–5 minutes until spinach wilts. - Finish with cream
Reduce heat and pour in the heavy cream. Stir, season with salt, pepper, and Italian seasoning. Serve hot.
Cooking Tips
- Don’t overcook the gnocchi: Once they float, they’re done. Overcooking makes them mushy.
- Use pre-cooked chicken: Leftover roasted chicken or rotisserie chicken works best for texture and flavor.
- Cream balance: Use half-and-half instead of heavy cream if you want to cut the richness slightly.
- Spinach last: Always stir in the spinach near the end — it cooks fast and you want it fresh, not soggy.
Bonus tip: Add a pinch of nutmeg to the cream base for a subtle, cozy warmth. It’s not traditional, but it takes this soup to another level.
Storage & Reheating
This soup keeps well — and if anything, it gets better the next day as the flavors settle.
To store:
- Let the soup cool completely.
- Store in airtight containers in the refrigerator for up to 3–4 days.
To reheat:
- Reheat on the stovetop over low heat.
- Stir frequently to avoid sticking or curdling the cream.
- Add a splash of broth or cream if it thickens too much in the fridge.
Freezing?
I personally avoid freezing it — the gnocchi tends to get too soft and the cream base can separate. It’s best enjoyed fresh or refrigerated short-term.
Minestrone Soup Recipe (Vegan-Friendly)
Olive Garden’s Minestrone Soup is their go-to vegan option, but what makes it special isn’t just that it’s plant-based — it’s the deep, hearty flavor from the vegetables, beans, and Italian herbs. This soup is light yet filling and perfect for meal prep. I’ve made this dozens of times, especially when I want something cozy, healthy, and still rich with taste.
This version sticks to the classic feel but gives you room to customize, especially if you want to add more protein or freeze it for later.
Ingredients
| Ingredient | Amount |
| Olive oil | 2 tbsp |
| Yellow onion (diced) | 1 medium |
| Carrots (sliced) | 1 cup |
| Celery (chopped) | 1 cup |
| Zucchini (diced) | 1 cup |
| Green beans (chopped) | 1 cup (fresh or frozen) |
| Garlic (minced) | 3 cloves |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Tomato paste | 2 tbsp |
| Vegetable broth | 6 cups |
| Kidney beans | 1 can (15 oz), drained & rinsed |
| Cannellini beans | 1 can (15 oz), drained & rinsed |
| Pasta (small shell or ditalini) | 1 cup uncooked |
| Baby spinach | 2 cups (fresh) |
| Italian seasoning | 2 tsp |
| Salt & pepper | To taste |
Optional: Add red pepper flakes for heat or chopped basil for freshness.
Cooking Instructions
- Sauté the base vegetables
In a large soup pot, heat olive oil over medium heat. Add diced onion, celery, and carrots. Cook until they soften (about 5–7 minutes). - Add garlic and tomato base
Stir in minced garlic, tomato paste, and canned tomatoes. Cook for another 2–3 minutes to develop flavor. - Pour in broth & simmer
Add vegetable broth, green beans, zucchini, kidney beans, and cannellini beans. Stir in Italian seasoning, salt, and pepper. Bring to a gentle boil. - Simmer & add pasta
Reduce heat and let the soup simmer for 15 minutes. Then, stir in your dry pasta and cook uncovered for another 8–10 minutes until the pasta is tender. - Finish with spinach
Turn off the heat and stir in fresh baby spinach. Let it wilt for 1–2 minutes, then serve warm.
How to Add Protein
Even though this soup is vegan, you can boost the protein content without compromising its plant-based roots. Here’s how:
- Add tofu or tempeh: Lightly sauté cubed tofu or tempeh and stir it in before serving.
- Use high-protein pasta: Swap regular pasta with chickpea or lentil pasta.
- Toss in extra beans: Double the amount of cannellini or add black beans for more bulk.
If you’re not vegan, cooked chicken sausage or shredded rotisserie chicken also fit well with the flavor profile.
Freezing Instructions
Minestrone freezes beautifully if done right.
Before freezing:
- Let the soup cool completely.
- Portion into airtight freezer-safe containers or bags.
- Important: If you plan to freeze, cook the pasta separately and add it fresh when reheating. This prevents it from turning mushy.
To reheat:
- Thaw overnight in the fridge or heat straight from frozen over medium-low heat.
- Add fresh spinach and cooked pasta once hot.
Pasta e Fagioli Copycat Recipe
Pasta e Fagioli translates to “pasta and beans,” and this soup feels like a cross between chili and minestrone. At Olive Garden, it’s rich, comforting, and loaded with Italian-seasoned ground beef, pasta, and two kinds of beans. My copycat version brings all those flavors home with simple ingredients and a slow-simmer method that builds serious depth.
This is the soup I make when I want something hearty and rustic — it’s the perfect cold-night meal.
Ingredients
| Ingredient | Amount |
| Olive oil | 1 tbsp |
| Ground beef or Italian sausage | 1 lb |
| Yellow onion (diced) | 1 medium |
| Carrots (diced) | ¾ cup |
| Celery (chopped) | ¾ cup |
| Garlic (minced) | 3 cloves |
| Diced tomatoes (with juice) | 1 can (15 oz) |
| Tomato sauce | 1 can (8 oz) |
| Red kidney beans | 1 can (15 oz), drained & rinsed |
| Great Northern or cannellini beans | 1 can (15 oz), drained |
| Beef broth | 3 cups |
| Ditalini pasta | ¾ cup (uncooked) |
| Italian seasoning | 1½ tsp |
| Salt & pepper | To taste |
| Fresh parsley or parmesan | Optional for topping |
How to Make
- Brown the meat
In a large soup pot, heat olive oil and add ground beef or sausage. Break it up and cook until browned. Drain any excess fat. - Add aromatics
Stir in onion, carrots, celery, and garlic. Sauté for 5–7 minutes until the vegetables soften. - Add tomato and broth
Pour in diced tomatoes, tomato sauce, and beef broth. Stir in both kinds of beans and Italian seasoning. - Simmer slow
Cover and simmer for 25–30 minutes. The longer it simmers, the richer the taste. - Cook pasta separately
While the soup simmers, boil ditalini pasta in a separate pot. Drain and set aside. - Assemble and serve
When ready to serve, add cooked pasta directly into each bowl. This keeps the pasta from soaking up too much broth. Garnish with parsley or parmesan if desired.
Slow Simmer Tips
- Longer = better: Let the soup simmer for at least 30 minutes, but if you can go 45–60 minutes, it’ll develop more depth.
- Add water as needed: If the broth reduces too much while simmering, add a splash of water or broth.
- Make-ahead friendly: This soup tastes even better the next day, once the flavors have had time to settle.
Serving Suggestions
This soup is hearty enough to be a meal, but here’s how I like to serve it:
- With Olive Garden breadsticks or garlic toast on the side.
- A crisp Caesar salad makes a great light pairing.
- Top each bowl with shredded parmesan, chili flakes, or even a drizzle of olive oil for richness.
You can even meal-prep this soup in batches and store the broth and pasta separately for the week.
Equipment You’ll Need for These Recipes
To bring that authentic Olive Garden flavor home, you don’t need a commercial kitchen — just the right tools. Whether you’re simmering a batch of Zuppa Toscana or whipping up a pot of Minestrone, having a few essentials on hand makes the process smoother, quicker, and more enjoyable.
Crockpot or Slow Cooker
Ideal for: Zuppa Toscana, Pasta e Fagioli
A slow cooker brings out deep flavors by allowing soups to simmer for hours without constant supervision. It’s perfect if you want a hands-off way to cook — just set it in the morning, and your kitchen smells like Olive Garden by dinner.
Instant Pot
Ideal for: Chicken & Gnocchi, Pasta e Fagioli
The Instant Pot is your best friend when you’re short on time but don’t want to sacrifice flavor. Pressure cooking locks in taste and tenderizes meat in a fraction of the time.
Dutch Oven
Ideal for: Minestrone, Zuppa Toscana, Sautéing Ingredients
This heavy-duty pot distributes heat evenly, making it ideal for browning sausage, simmering vegetables, or creating rich broths. Plus, you can go stovetop to oven without switching pans.
Soup Ladle and Storage Containers
A deep ladle is essential for serving thick, hearty soups without mess. Pair it with airtight containers to store leftovers — because Olive Garden soups are even better the next day.
Best Sides to Pair with Olive Garden Soups
A bowl of soup is comforting on its own, but the right sides can turn it into a full Olive Garden–style meal. These are the classic (and most satisfying) pairings.
Breadsticks
Soft, buttery, and slightly garlicky — no Olive Garden meal is complete without them. You can even dip them directly into your Zuppa Toscana for the ultimate bite.
Tip: Warm them in foil in your oven at 350°F for 5–7 minutes for that fresh-out-of-the-oven feel.
Salad with Signature Dressing
This crisp, chilled salad is famous for a reason. Combine romaine, red onions, black olives, tomatoes, and pepperoncini — then top with Olive Garden’s signature dressing (available in most grocery stores).
Perfect pairing: Chicken & Gnocchi or Minestrone soup.
Italian Cheese Toast
An easy side that brings comfort. Just toast slices of Italian bread, sprinkle with mozzarella and Parmesan, and broil until bubbly.
Pairs well with: Pasta e Fagioli.
Roasted Vegetables
If you want a lighter side, roasted vegetables like zucchini, bell peppers, and carrots add color, texture, and nutrition to the meal.
Best with: Minestrone (for a full vegan dinner) or any hearty soup that could use some brightness.
Cooking Tips to Get the Real Olive Garden Flavor
Creating authentic Olive Garden-style soups at home is easier when you follow a few key techniques. These tips will help you replicate that rich, comforting flavor in your own kitchen.
Broth Selection
Start with a flavorful, high-quality broth. This is the foundation of every great soup.
- For Zuppa Toscana and Chicken & Gnocchi, use chicken broth — preferably homemade or low-sodium store-bought.
- For Minestrone or Pasta e Fagioli, go with vegetable broth or beef broth depending on your protein choice.
Avoid watery broths — choose brands with real vegetables, herbs, and seasoning in the ingredients list.
Herb and Seasoning Balance
Olive Garden soups are known for their balanced seasoning. The right blend brings out depth without overpowering the main ingredients.
- Use a combination of oregano, thyme, rosemary, and basil.
- Add minced garlic and a bay leaf for aromatic richness.
- Salt gradually — taste as you go.
- Finish with a splash of olive oil or grated parmesan for an extra layer of flavor.
Simmering Time
Don’t rush the cooking process. Even with shortcuts like the Instant Pot, letting flavors build through simmering is essential.
- Most soups benefit from 30 to 45 minutes of simmering on low heat.
- For deeper flavor, let the soup sit for an hour after cooking — reheating it before serving improves the taste.
Using Fresh Ingredients
Frozen or canned options work in a pinch, but nothing beats fresh.
- Use fresh kale, spinach, or zucchini for Minestrone and Zuppa Toscana.
- Opt for fresh herbs when possible — especially basil and parsley.
- Choose fresh cream and quality sausage over prepackaged alternatives for richer, more natural taste.
The freshness of your produce and meat directly affects the restaurant-like quality of the final soup.
Final Thoughts: Why These Olive Garden Soups Are Worth Making at Home
These Olive Garden soups bring more than just comfort — they offer a taste of something familiar and satisfying, made in your own kitchen. Whether you’re making a big batch for a cozy night in or prepping meals for the week, these copycat recipes deliver.
They’re:
- Budget-friendly
- Customizable to fit your dietary needs
- Great for meal prepping and freezing
- Loved by both kids and adults alike
By using quality ingredients and proper cooking techniques, you can easily replicate the signature flavor of Olive Garden soups — without ever stepping into a restaurant.
FAQs
Are Olive Garden soups healthy?
Yes, many Olive Garden soups are considered healthy, especially when made at home with fresh ingredients. For example, Minestrone is packed with vegetables, legumes, and a light tomato-based broth, making it a great low-fat, high-fiber option. Zuppa Toscana can be made healthier by using turkey sausage instead of pork and replacing heavy cream with a lighter alternative. Since you control the ingredients in your kitchen, you can reduce sodium, fat, and calories while still enjoying the same delicious taste. Homemade versions also allow you to skip preservatives and artificial flavors that are often found in restaurant or store-bought versions.
Can I make them gluten-free?
When stored properly, most homemade Olive Garden soups will last in the refrigerator for about 3 to 4 days. Make sure to cool the soup completely before transferring it into airtight containers. This helps maintain freshness and prevents bacterial growth. For best results, reheat on the stovetop over medium heat or use a microwave, stirring occasionally to keep the texture consistent. Soups with dairy, like Chicken & Gnocchi, may separate slightly after being stored but usually come back together when gently reheated.
Are these soups freezer-friendly?
Yes, many Olive Garden soups freeze very well and are perfect for batch cooking or meal prep. Soups like Zuppa Toscana, Pasta e Fagioli, and Minestrone are especially freezer-friendly. Let the soup cool completely before dividing it into freezer-safe containers, label them with the date, and freeze for up to 2 to 3 months. It’s best to freeze soups without cream, as dairy can separate or become grainy when reheated. If you’re making a creamy soup like Chicken & Gnocchi, consider freezing the base without the cream and adding it fresh after thawing to preserve its texture and flavor.
