Easy Olive Garden Zuppa Toscana Soup

If you’re looking for a fast and hearty soup that mimics the famous Olive Garden Zuppa Toscana, this recipe is your answer. It has all the creamy goodness without the hassle—perfect for those bustling weeknight dinners. Plus, it’s adaptable to different dietary preferences!

  • Cuisine: Italian
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 6

Why You’ll Love This Recipe

  • Quick to make with minimal prep.
  • Rich, full-bodied flavor without the excess cost.
  • Customizable for heat preference and dietary needs.
  • Uses ingredients that are easy to find and budget-friendly.

Ingredients

  • 1 pound spicy Italian ground sausage: Adds flavor and protein. Use mild for a kid-friendly version.
  • 4 tablespoons butter: Provides richness and helps in sauteing the vegetables.
  • ½ white onion (diced): Adds sweetness and depth to the base. Yellow onion can substitute if needed.
  • 1 tablespoon minced garlic: Enhances flavor with a punch of aromatic warmth. Jarred minced garlic works well too.
  • 6 cups chicken broth: Forms the base of the soup. Use low-sodium if you prefer to control the salt level.
  • 2 cups water: Balances the broth’s richness.
  • 4-5 yellow potatoes (cut into 1-inch pieces): Adds body and thickness to the soup. Leave the skins on for extra nutrients.
  • 3 teaspoons salt (or to taste): Essential for seasoning. Adjust to preference.
  • 1 teaspoon black pepper: Adds a subtle warmth and depth.
  • 2 cups heavy cream: Gives the soup its creamy, luxurious texture. Coconut milk can be used for a dairy-free option.
  • 4 cups chopped kale: Adds a nutritious and slightly bitter contrast. Spinach can be used instead.
  • Chopped bacon or bacon bits and grated parmesan cheese for topping (optional): Provides a savory garnish that enhances flavor.

How to Make It

Step 1: Brown the Sausage

In a large pot, saute the sausage over medium heat for about 5-6 minutes until browned. The sausage adds a rich, savory flavor to the broth. Remove with a slotted spoon to drain excess fat and set aside to maintain texture.

Step 2: Saute Onions and Garlic

In the same pot, melt butter and saute the diced onions over medium heat until they become translucent—this should take about 3-4 minutes. Add the garlic and saute for an additional minute to release its aroma without burning.

Step 3: Build the Soup Base

Add chicken broth and water to the pot, stirring in potatoes, salt, and pepper. Bring to a boil and continue boiling until the potatoes are fork-tender, about 15 minutes. This cooking time ensures the potatoes absorb the flavors.

Step 4: Finish the Soup

Stir in the chopped kale and heavy cream to provide color and creaminess. Return the sausage to the pot and allow it to heat through. Taste and adjust for salt and pepper, ensuring the flavors are balanced. Garnish with optional cheese and bacon just before serving for extra richness.

Recipe FAQs

Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to three days. Reheat gently on the stove to preserve the creamy texture. Add a splash of broth if it thickens too much.

What if I don’t have kale?

No problem. Spinach or Swiss chard can be used as substitutes, offering a milder taste. Just add them towards the end of the cooking process as they wilt quickly.

Can I freeze the leftovers?

This soup isn’t ideal for freezing due to the cream. However, if you plan on freezing, exclude the cream and add it after reheating to maintain the right texture.

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