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Homemade Soups Large

Olive Garden Homemade Soups Large

$31.99 1,700 cal. - 3, 750 cal. Family-Style MealsCatering

Try any one of our four soups made from scratch! Chicken & Gnocchi: A creamy soup made with roasted chicken, traditional Italian dumplings and spinach. Pasta e Fagioli: White and red beans, ground beef, tomatoes and pasta in a savory broth. Minestrone (V): Fresh vegetables, beans and pasta in a light tomato broth - a vegetarian classic. Zuppa Toscana: Spicy sausage, fresh kale and russet potatoes in a creamy broth.
Olive Garden Menu View on OliveGarden.com

About This Dish

Olive Garden's Homemade Soups Large is a catering-sized quart of your choice of one of the restaurant's four signature soups, priced at $31.99. Calorie content ranges from 1,700 to 3,750 calories per large order depending on which soup you select. The four options are Chicken and Gnocchi (creamy broth with roasted chicken, Italian dumplings, and spinach), Pasta e Fagioli (white and red beans with ground beef, tomatoes, and pasta in savory broth), Minestrone (fresh vegetables, beans, and pasta in a light tomato broth, vegetarian), and Zuppa Toscana (spicy sausage, fresh kale, and russet potatoes in a creamy broth).

Each of these soups is made from scratch every day at each Olive Garden location, which is a genuine commitment to quality in the fast-casual segment. The Large soup option serves 4 to 6 as a starter alongside a pasta entrée, or 2 to 3 as a standalone meal. For catering events, ordering one large of each soup variety gives a table of 8 to 10 a full soup flight to start the meal.

Nutrition Facts

Per serving

1700 Calories
18g Total Fat
12920mg Sodium

* Nutritional values are approximate and may vary. Last updated March 2026.

How to Copycat Olive Garden Homemade Soups Large at Home?

Prep: 10 min Cook: 35 min Total: 45 min Easy

Olive Garden Zuppa Toscana generates more copycat recipe searches than any other soup on the menu. The combination of spicy fennel sausage, starchy potatoes, and the slight bitterness of kale balanced by a cream broth creates a flavor profile that is genuinely difficult to achieve with any shortcuts. The restaurant makes this soup fresh every day, and the freshness is noticeable compared to the canned or frozen alternatives that restaurants commonly use.

The Pasta e Fagioli copycat is the other high-demand soup. Its tomato-broth base with beans, ground beef, and small pasta tubes is a heartier option that holds up well when reheated, making it ideal for meal prepping. Both copycat recipes use the same base technique: brown the meat first at high heat to develop fond, then build the broth from that caramelized base.

Ingredients

6 servings

Zuppa Toscana

Instructions

0 / 5

  1. Cook bacon in a large pot over medium heat until crispy. Remove and set aside, leaving fat in the pot.

    6 min

  2. Add Italian sausage, breaking into small pieces. Brown over medium-high heat for 6 to 8 minutes. Drain excess fat.

    8 min

    Use spicy Italian sausage for a closer match to the restaurant version. Mild sausage produces a noticeably different, less complex flavor.

  3. Add onion and cook for 3 minutes until softened. Add garlic for 60 seconds.

    4 min

  4. Pour in chicken broth and water. Add sliced potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are just tender.

    17 min

  5. Stir in heavy cream and kale. Simmer for 5 minutes until kale wilts slightly. Add crumbled bacon back. Season with salt and pepper.

    6 min

Pro Tips

  • Leave the potato skins on. They add texture and the restaurant version uses unpeeled sliced potatoes.
  • Heavy cream added at the end prevents it from curdling. Do not add cream to a boiling broth.
  • Make this soup a day ahead. Like almost all soups, Zuppa Toscana tastes better the next day as the flavors develop.

Variations

Pasta e Fagioli

Brown 0.5 lb each of ground beef and Italian sausage. Add onion, garlic, canned tomatoes, chicken broth, white beans, red kidney beans, and Italian seasoning. Simmer 20 minutes then add small pasta tubes for the last 8 minutes.

Chicken and Gnocchi

Saute shredded rotisserie chicken in butter with onion, garlic, and celery. Add chicken broth and heavy cream. Simmer 10 minutes, then add store-bought gnocchi and spinach. Cook 3 minutes until gnocchi float.

Serving Ideas

  • Serve in wide soup bowls with a drizzle of olive oil on top
  • Grated Parmesan sprinkled over each bowl is the traditional finish
  • Pair with garlic breadsticks for dipping in the creamy broth
  • A glass of light-bodied Pinot Noir complements the sausage and cream

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Find Homemade Soups Large Near You

Visit one of Olive Garden's 900+ locations to enjoy the Homemade Soups Large at $31.99.

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Frequently Asked Questions

The Large Homemade Soups order is priced at $31.99 and allows you to choose one soup from Chicken and Gnocchi, Pasta e Fagioli, Minestrone, or Zuppa Toscana. It serves 4 to 6 as a starter or 2 to 3 as a main.
Calorie content varies by soup from 1,700 to 3,750 calories per large order. Zuppa Toscana is the highest-calorie option due to the spicy sausage and cream broth. Minestrone is the lowest-calorie choice as a vegetarian broth-based soup.
Zuppa Toscana is consistently the most requested soup at Olive Garden, known for its spicy Italian sausage, russet potatoes, kale, and creamy broth. Chicken and Gnocchi is a close second, with its velvety texture and hearty comfort food appeal.
Brown Italian sausage in a large pot. Add diced onion and garlic, then pour in chicken broth and diced russet potatoes. Simmer until potatoes are tender. Stir in full-fat coconut cream or heavy cream and add torn kale leaves. Simmer 5 more minutes until kale softens and serve with extra Parmesan.
Yes, Minestrone is fully vegetarian. It is made with fresh vegetables, white beans, pasta, and a light tomato broth with no meat. The other three soups all contain meat: Zuppa Toscana has Italian sausage, Pasta e Fagioli has ground beef, and Chicken and Gnocchi has roasted chicken.