A simple copycat recipe for Olive Garden's Zuppa Toscana soupOlive Garden has a soup I love and I order it almost every time we eat there, it’s the Zuppa Toscana soup. If I am honest, this soup is actually the only thing I ever eat there. Their other food is over priced in my opinion and I am too cheap to order anything else. You know what is even cheaper? Making this soup at home! Not only is it cheap to make, but it turns out that this is a surprisingly easy soup to make yourself.

Warning: This simple copycat recipe for Olive Garden’s Zuppa Toscana is so good your kids might eat dinner without complaining. I’ve gotten so used to my kids complaining about everything I cook, I felt confused when they just sat there silently eating. When one of them ask for more I almost fell out of my chair.

Zuppa Toscana Soup Recipe

1 lb. ground Italian sausage
2 large russet baking potatoes, cut up
1 large onion, chopped
1/4 c. bacon bit (optional)
2 garlic cloves, minced
2 c. kale, chopped
2 16 oz. cans of chicken broth
1 quart water
1 cup – 1 pint heavy whipping cream

Directions:

Brown sausage in a skillet with chopped onion.

In a large pot, combine cooked sausage with all the other ingredients, except the heavy whipping cream and kale. (If you do not have any chicken broth make your own with water and chicken bouillon.

Simmer until potatoes are soft.

Once the potatoes are soft, stir in the heavy whipping cream (Sometimes I put in a whole pint!) and chopped kale.

Let simmer 5 more minutes, then serve.

Optional: top with crushed red pepper or grated Parmesan cheese.

A simple copycat recipe for Olive Garden's Zuppa Toscana soupA simple copycat recipe for Olive Garden's Zuppa Toscana soup

I do not have a lot of recipes that call for kale and when I make it I always have leftover kale. To use up the rest of the kale before it turns I make another soup recipe, Italian Wedding Soup.

Italian Wedding Soup

Italian Wedding Soup Ingredients:
1 tbsp olive oil (Optional. You can spray the pan with nonstick spray instead)
1 lb ground Italian Sausage
1 red onion, diced
2 carrots, sliced
6 cups chicken stock/broth
4 packed cups kale, chopped
1 tsp lemon juice
2 tsp minced garlic
1 bay leaf
1/4 tsp crushed red pepper flakes
1/2 cup small pasta
salt and pepper to taste

Italian Wedding Soup Directions:

Place olive oil in a skillet over medium heat, add in ground sausage and cook until browned.

Drain off excess fat, return to heat and add in onions and carrots, and saute

Transfer the mixture into a large pot. Add in chicken broth, kale, lemon juice, garlic, bay leaf, crushed red peppers and stir well.

Boil pasta separately, drain, and then add to the other ingredients.

Bring the soup to a boil and then drop the temperature to simmer.

If needed season with salt and pepper.

More Recipes

Summary
recipe image
Recipe Name
Zuppa Toscana Copycat Recipe
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)