Olive Garden’s Zuppa Toscana

Zuppa Toscana Olive Garden Copycat Recipe

A copycat Tuscan soup recipe just like Olive Garden’s! At least that’s what I’ve heard. Being that I’ve only eaten there once I don’t know for sure. When you’ve been eating homemade Italian food all of your life it’s hard to get excited over their food.

Now I’m thinking they deserve a second chance. This delectable soup easily earned a top spot on my ‘favorite soups’ list! That’s pretty serious. Being the soup lover I am.

Simple ingredients turn into something sensational! Crispy bacon and spicy Italian sausage give it tremendous flavor. Meaty potatoes and fresh kale round it out to make a completely balanced meal. With a finish of heavy cream it has an air of indulgence to it.

Serve with a sprinkle of Parmesan cheese and a wedge of crusty bread for a hearty, inspired and satisfying meal!

Olive Garden's Zuppa Toscana

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 4 - 5 servings

 Olive Garden's Zuppa Toscana

A copycat Tuscan soup recipe just like Olive Garden's!

INGREDIENTS:

4 slices bacon, cut into a small dice
1 pound hot Italian sausage, ground or links with casings removed
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 ounces) chicken broth or stock
3 cups Russet potatoes, cubed
sea or kosher salt and fresh black pepper
2 loose packed cups kale, in bite size pieces
1 cup heavy cream or 14 ounce can evaporated milk
Parmesan cheese, grated, for serving

INSTRUCTIONS:

  1. In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute the onion.
  2. Push the sausage to the edges of the pot and add onion to center - saute until translucent then add garlic and saute until fragrant.
  3. Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender.
  4. Add kale and heavy cream or evaporated milk. Bring to a simmer. Taste and re-season as needed. Serve with Parmesan cheese and crusty bread.

Notes:

Adapted from Tuscan Recipes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/zuppa-toscana/

Comments

  1. Desi says

    Just wanted you to know that we made this soup last night and it was AMAZING! Even better than Olive Garden's! Thanks so much :)

  2. robin leclerc says

    excellent!..i used turkey sausage to cut down on the fat a little and thickened it with a little cornstarch…fresh whole wheat baguette to dunk..yumyum

  3. Willa Upham says

    I have been making this soup for years! If anybody has a better soup recipe than this, I would love to have the recipe. Any kind, as long as it has no lamb in it. (I’m allergic)

  4. Willa Upham says

    A tip that works, and I forgot to mention. If you do not have any cream, and hate evaporated milk as much as I do, try using non dairy creamer- like Cremora. I use it in soups all the time and nobody knows the difference! No bad taste and you’d swear it was cream!

    • Willa Upham says

      HI SHIRLEY, I DON’T EVEN MEASURE. I JUST POUR SOME IN, STIR, AND IF IT LOOKS LIKE IT HAD CREAM ADDED, I TASTE. YOU CAN FIGURE HOW MUCH SHOULD BE ADDED TO A CUP OF COFFEE AND THEN ADD THAT AMOUNT PER CUPFUL OF LIQUID IN YOUR SOUP. BUT, IT DOESN’T HAVE TO BE EXACT. JUST ADD, STIR, WHEN IT LOOKS RIGHT, TASTE AND THEN DON’T TELL ANYBODY AND THEY WILL THINK IT IS CREAM.

  5. Barb says

    What if you can’t get kale. Are there any suggestions to replace the kale? Looking forward to trying this, but in a town with two grocery stores I have never seen kale in the produce department. I will grow it next year, but don’t want to wait that long to try the soup.

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