Do you know when we always make this zuppa toscana soup recipe? Chilly days like today.
Everyone in Austin, Texas is freaking out right now. “Did you see how cold it is going to be today?!? A low of 31 degrees is BELOW FREEZING.”
Although this makes Karen (a girl born and raised in Minnesota and who spent half her life figure skating in brisk arenas) chuckle, it still serves as a perfect time to snuggle up with our favorite soup: Zuppa Toscana.
This was the first soup that Gavin made for Karen and it tastes just like the Olive Garden zuppa toscana soup!
Any time you can make a potato soup and add spicy Italian sausage, it’s going to be good.
Throwing in a few handfuls of kale also makes us think we’re being healthy by eating this Tuscan soup.
This is a really easy soup recipe that even a beginner can make, and the leftovers taste even better the day after.
What’s in Olive Garden Zuppa Toscana Soup?
This copycat Olive Garden Zuppa Toscana recipe has all the staples of what you will find at the restaurant.
You’ll start with potatoes, the hearty star of the dish.
Next is Italian sausage. Feel free to use a mild Italian sausage like olive garden does, or use a spicy variety to kick the heat up a notch and really get your nose running.
The broth for Zuppa Toscana is chicken broth with added heavy cream.
Finally, a handful of kale adds in the green veggie in the Zuppa Toscana soup.
Olive Garden Zuppa Toscana Recipe
Ingredients:
- 1 pound of ground Italian sausage, we opt for the spicy version
- 1 large sweet onion, diced
- 4 cloves garlic, minced
- 4 russet potatoes, cubed
- 2 large 32oz. containers of chicken broth
- 1 cup of heavy whipping cream
- 2 cups chopped kale leaves, omitting the stems
- Salt and Pepper, to taste
Directions:
- Start by browning the sausage in a soup kettle or dutch oven.
- Once cooked, remove the sausage from the pan, leaving the grease.
- Add the diced onion and cook until soft.
- Next, add the garlic and sauté for about a minute, until fragrant.
- Add the chicken broth, meat, salt, pepper, and potatoes to the pan and cook on medium heat, covered, for about an hour.
- Once the potatoes are soft when poked with a fork, add 1 cup cream and stir the soup.
- The final step is the add the kale and cook for 2 additional minutes prior to serving.
Now you are set with a warm and healthy meal, plus leftovers for the week. We know you’ll love this copycat Olive Garden soup recipe. Stay warm, friends!
Olive Garden Zuppa Toscana Recipe
This copycat Olive Garden Zuppa Toscana Recipe is a brothy soup with a bit of cream and loaded with potatoes, Italian sausage, and kale. You'll be obsessed!
Ingredients
- 1 pound of ground Italian sausage, we opt for the spicy version
- 1 large sweet onion, diced
- 4 cloves garlic, minced
- 4 russet potatoes, cubed
- 2 large 32oz. containers of chicken broth
- 1 cup of heavy whipping cream
- 2 cups chopped kale leaves, omitting the stems
- Salt and Pepper, to taste
Instructions
- Start by browning the sausage in a soup kettle or dutch oven.
- Once cooked, remove the sausage from the pan, leaving the grease.
- Add the diced onion and cook until soft.
- Next, add the garlic and sauté for about a minute, until fragrant.
- Add the chicken broth, meat, salt, pepper, and potatoes to the pan and cook on medium heat, covered, for about an hour.
- Once the potatoes are soft when poked with a fork, add 1 cup cream and stir the soup.
- The final step is the add the kale and cook for 2 additional minutes prior to serving.
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