Zuppa Toscana – Olive Garden Copycat

Craving the creamy, hearty flavor of Olive Garden’s famous Zuppa Toscana? This copycat recipe brings the rich Italian-inspired soup right to your kitchen. Made with spicy Italian sausage, tender potatoes, and fresh kale, all in a luscious, creamy broth, this recipe will satisfy your comfort food cravings any time of year.

Why You’ll Love This Recipe

• Authentic Taste: Perfectly mimics Olive Garden’s classic flavor.
• Easy to Make: Simple ingredients and straightforward steps.
• Customizable: Adjust spice levels, substitute ingredients, or make it vegetarian.
• Budget-Friendly: Costs less than dining out and makes a generous portion.

Ingredients for Zuppa Toscana

To make this delicious soup, you’ll need:

• 1 lb Italian sausage (mild or spicy, as preferred)
• 4 slices of bacon, chopped
• 4 cups chicken broth
• 3 medium russet potatoes, thinly sliced
• 2 cups kale, chopped
• 1 cup heavy cream
• 1 small onion, diced
• 3 cloves garlic, minced
• Salt and pepper, to taste
• Optional: Crushed red pepper flakes for added heat

Step-by-Step Instructions

this recipe

Step 1: Prepare the Base

1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the pot.
2. Add the sausage to the pot and cook until browned, breaking it into small crumbles. Remove and drain any excess grease.

Step 2: Sauté the Aromatics

1. In the same pot, sauté the onions until translucent.
2. Add the minced garlic and cook for another minute until fragrant.

Step 3: Build the Soup

1. Pour in the chicken broth and bring to a simmer.
2. Add the sliced potatoes and cook until tender, about 15-20 minutes.

Step 4: Finish the Zuppa Toscana

1. Stir in the cooked sausage and bacon.
2. Add the chopped kale and let it wilt for 2-3 minutes.
3. Slowly pour in the heavy cream, stirring gently.
4. Season with salt, pepper, and optional red pepper flakes to taste.

Tips for the Perfect Zuppa Toscana

• Potato Choice: Russet potatoes work best for their texture, but you can use Yukon Gold for a creamier result.
• Make It Lighter: Substitute half-and-half or milk for heavy cream to reduce calories.
• Vegetarian Version: Use plant-based sausage and vegetable broth.
• Meal Prep: This soup stores well in the fridge for up to 3 days. Reheat gently to avoid curdling the cream.

Serving Suggestions

Pair your Zuppa Toscana with warm, crusty bread or homemade garlic bread for a complete meal. Add a crisp Caesar salad on the side for that full Olive Garden experience at home.

Nutritional Information (Per Serving)

• Calories: ~350
• Protein: 14g
• Fat: 23g
• Carbohydrates: 20g

Final Thoughts

Zuppa Toscana is a timeless dish that combines bold flavors, hearty ingredients, and a touch of creaminess for an irresistible soup. Whether you’re reminiscing about your last Olive Garden visit or just seeking comfort in a bowl, this recipe delivers the goods. Try it today and impress your family with your culinary skills!

Serving and Storage Tips for Zuppa Toscana

Serving Tips

1. Bread Pairings: Zuppa Toscana pairs perfectly with crusty bread or garlic bread to help soak up the rich, creamy broth. You could also serve it with a side of Parmesan breadsticks for a truly indulgent meal.
2. Top with Cheese: For extra flavor, sprinkle grated Parmesan cheese or a dollop of sour cream on top of the soup just before serving.
3. Garnish with Fresh Herbs: Add a fresh touch by garnishing with a few leaves of parsley or additional chopped kale for color and extra nutrients.
4. Add Spice: If you like extra heat, sprinkle crushed red pepper flakes or a dash of hot sauce over the soup before serving. This will bring a zesty kick to the dish.

Storage Tips

1. Storing Leftovers:
   • Let the soup cool completely before transferring it to an airtight container.
   • Store in the refrigerator for up to 3 days. When reheating, do so slowly over low heat to prevent the cream from curdling.
2. Freezing:
   • Zuppa Toscana can be frozen for up to 3 months. However, note that the texture of the potatoes and kale may change slightly after freezing.
   • To freeze, cool the soup completely, then transfer it to freezer-safe containers or zip-top bags. When ready to eat, thaw overnight in the fridge and reheat on the stove.
3. Reheating:
   • To reheat, gently warm the soup on the stove over medium heat. Add a splash of broth or milk to restore the creamy consistency if needed.

Pro Tip: Zuppa Toscana tends to taste even better the next day as the flavors have more time to meld together. Consider making it ahead of time for an even more delicious meal!

1. Can I make Zuppa Toscana ahead of time?

Yes! Zuppa Toscana can be made ahead of time and actually tastes even better the next day as the flavors have time to meld. Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a little extra broth if needed.

2. Can I substitute the Italian sausage in this recipe?

Absolutely! If you prefer a lighter version, you can substitute the Italian sausage with turkey sausage or even plant-based sausage for a vegetarian version. You can also use chicken sausage for a leaner alternative.

3. Can I use a different type of potato in Zuppa Toscana?

Yes! While russet potatoes are the traditional choice for their starchy texture, you can substitute them with Yukon Gold potatoes for a creamier texture. Red potatoes are also a good choice, but they won’t break down as much and will give the soup a firmer texture.

4. Is it possible to make Zuppa Toscana without cream?

Yes! You can make a lighter version of Zuppa Toscana by replacing the heavy cream with half-and-half, milk, or even a dairy-free alternative like coconut milk or cashew cream for a vegan version. Keep in mind that the soup’s texture will be slightly different, but it will still be delicious!

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