Relive the taste of Olive Garden’s Zuppa Toscana Soup with this homemade recipe! This copycat recipe captures the creamy, flavorful essence of the restaurant’s popular soup, with hearty potatoes and a touch of Italian flair.
Zuppa Toscana Soup Recipe (Olive Garden Copycat)
Relive the taste of Olive Garden's Zuppa Toscana Soup with this homemade recipe! This copycat recipe captures the creamy, flavorful essence of the restaurant's popular soup, with hearty potatoes and a touch of Italian flair.
Prep Time
10 minutes
Cook Time
1 hour 20 minutes
Total Time
1 hour 30 minutes
Ingredients
- 1 lb ground hot Italian sausage casings removed
- 2 large russet baking potatoes peeled and cubed
- 1 onion onion chopped
- 2 cloves garlic minced
- 4 cups kale torn by hand.
- 2 cans chicken broth canned soup is the key
- 4 cups water
- 1 cup heavy whipping cream.
- 1 tsp red pepper flakes optional
Instructions
- Fry up the hot Italian sausage, drain the fat and set it aside when done
- In a large stock pot, add your onions, potatoes, garlic, chicken broth, and water. Cover and bring it to a boil, and then reduce to medium heat. Cook until potatoes are done, about 30 minutes
- Add the cooked hot Italian sausage to the pot and let it boil for ten minutes. Then add the kale and simmer for another ten minutes. Make sure you don't add the stems to the soup. Personally, I don't like the texture and I find the taste is bitter. I have found the kale to still be a little too crunchy so I simmer for twenty minutes
- Bring the simmer down to a lower heat and add your cream and red pepper flakes. Heat through, about 10 more minutes
- Serve warm and enjoy!
