From Copycat Recipe Guide
Olive Garden Zuppa Toscana
Olive Garden's Zuppa Toscana soup offers a warm and satisfying dish that can be served as an appetizer, soup course or as a main entree. The blend of sausage, potatoes, and kale is healthy, hearty, and savory. Best of all, the dish can be prepared quickly, but has the taste of a soup that's been simmered all day. Zuppa Toscana can be prepared ahead of time and reheated on the stove or in the refrigerator, making it an easy weekday meal for busy families. The soup is tasty enough for special meals or guests and can be frozen and reheated if necessary. Cooks can easily double or triple the soup as needed to feed the number of diners.
Flickr: Swift Benjamin
|Customer service phone||800-331-2729|
|Served as||Soup course or main entree|
|Similar to||Carrabba's Spicy Sausage Lentil Soup|
Olive Garden Zuppa Toscana Ingredients
- 1 lbs of ground Italian spicy sausage
- 2 medium baking potatoes, cut into 1/4-inch slices
- 1 large onion, diced
- 6 bacon slices
- 2 minced garlic cloves
- 2 cups kale leaves
- 2 cans chicken broth
- 1 quart water
- 1 cup heavy cream
Olive Garden Zuppa Toscana Recipe
- Place Italian sausage at the bottom of a pot over medium heat.
- Cook until sausage is done, stirring frequently.
- Drain sausage and place in a bowl.
- Put bacon, garlic and onions in the same pot and cook for about 15 minutes over medium-high heat until the onions turn opaque.
- Add chicken broth, water and potatoes and cook on medium until the potatoes are soft to a fork poke.
- Add the sausage to the soup and simmer the soup for about 10 minutes.
- Turn the temperature to low and add the cream and kale to the pot.
- Cook until cream is warm and kale has softened.
- Serve immediately.
How to Make Olive Garden Zuppa Toscana Video
- The secret to making Olive Garden Zuppa Toscana at home is to use quality ingredients. Opt for a full flavor, spicy sausage for a soup with a bigger flavor kick, or a mild sausage for those who are sensitive to spice.
- While kale is used in the restaurant's version, swiss chard or other strong-flavored leafy vegetable is a suitable substitution. Spinach is also a substitution option.
- While the soup is fairly healthy, you can opt for a lower-fat sausage option and substitute turkey bacon for pork bacon to lower the fat content of the soup.
- The soup can be enjoyed year-round, but it is especially satisfying on cool Fall days or during blustery winder periods.
- If you don't have liquid chicken broth for the recipe, dried chicken soup base works just as well. Simply add 2 tbsp of base along with 1 quart of water to make the broth.
- You can also substitute plain smoked sausage in this recipe rather than ground Italian sausage. Be sure to bake the sausage in a 300 degree oven for 25 minutes, then slice into 1/2-inch quarters before adding to the soup.
Also See: How to Make Olive Garden Tuscan Chicken, How to Make Wendy's Chili, How to Make T.G.I Friday's French Onion Soup, How to Make Red Lobster Lobster Bisque, How to Make Red Lobster Shrimp Gumbo, How to Make Red Lobster Wild Mushroom Soup, How to Make T.G.I Friday's French Onion Soup