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. Tracy says

    I wanted to write and say how thankful I am for your work in creating this recipe. I have made it quite a few times now, and I am consistently told, “This is absolutely the best thing you make.” It knocks it out of the park every time! And, I would like to note, for anyone who’s interested, it freezes //very// well. I don’t know if it matters, but I use the heavy cream.

    • Reeni says

      Thanks so much Tracy! I LOVE hearing that! And am glad to hear it freezes well too! I get asked all the time about that but this never hangs around long enough in my house to test it. It’s a big hit here too! Thanks again!

  2. Kayli says

    I have never had a recipe impress me enough to write a review on! This was sooooo good! Awesome job!

  3. Norma Bayko says

    I make this all the time. Instead of black pepper I use red pepper flakes . You can control the heat by adding to your preference. Delicious soup! I think it’s better than Olive Garden!

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