Zuppa Toscana – Olive Garden Copycat

How to Make Zuppa Toscana:

Step 1: Brown the Sausage

Start by heating a large pot or Dutch oven over medium heat. Add the Italian sausage (remove the casing if using links) and cook until it’s browned and fully cooked through, breaking it apart into small crumbles as it cooks. This will take about 5-7 minutes. Once cooked, remove the sausage from the pot and set it aside.

Step 2: Sauté the Vegetables

In the same pot, add a little bit of olive oil if needed. Sauté the chopped onion until it becomes soft and translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 3: Add Broth and Potatoes

Next, add the chicken broth to the pot and bring it to a simmer. Once the broth is simmering, add the sliced potatoes. Cook for about 10-15 minutes, or until the potatoes are tender. You can check the potatoes by poking them with a fork—if they’re soft and break apart easily, they’re done.

Step 4: Add the Sausage and Kale

Return the cooked sausage to the pot, stirring it into the soup. Then, add the kale and continue to cook for an additional 5-7 minutes, or until the kale is tender and fully wilted.

Step 5: Add Cream and Seasonings

Pour in the heavy cream and stir to combine. Season the soup with salt, pepper, and red pepper flakes (if using). Taste the soup and adjust the seasonings as needed.

Step 6: Serve and Enjoy

Once everything is well combined and heated through, your Zuppa Toscana is ready to be served! Ladle the soup into bowls, and if you’d like, top it with a sprinkle of Parmesan cheese for extra flavor. Pair it with some warm, crusty bread, and you’ve got a meal that’s sure to impress.

Tips for Making the Perfect Zuppa Toscana:

1. Make it your own: Feel free to experiment with different types of sausage or greens. If you don’t have kale, you can substitute with spinach or Swiss chard for a slightly different flavor.
2. Watch the cream: For a lighter version, you can use half-and-half or even milk in place of the heavy cream, but the texture won’t be as rich and velvety.
3. Add extra heat: If you like things spicier, increase the amount of red pepper flakes or use spicy sausage for an extra kick.
4. Potato prep: If you prefer your potatoes to break down more in the soup, cut them into smaller chunks, which will help thicken the broth.
5. Storage: Zuppa Toscana can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Just make sure to let it cool completely before freezing, and reheat thoroughly when ready to serve.

Why This Recipe Works:

This Zuppa Toscana copycat recipe is all about balance. The creamy texture of the soup comes from the combination of the potatoes and heavy cream, while the sausage adds a deep, savory flavor that pairs perfectly with the slight bitterness of the kale. The soup is hearty enough to serve as a full meal, and its comforting flavors make it perfect for any time of year.

Making this Olive Garden-inspired dish at home means you can enjoy it fresh, customize it to your liking, and save yourself a trip to the restaurant. Whether you’re making it for a family dinner or a cozy meal on a cold night, this Zuppa Toscana recipe will become a new favorite in your kitchen.

Final Thoughts:

Zuppa Toscana is more than just a soup; it’s a dish that brings warmth, comfort, and satisfaction to every spoonful. By following this simple copycat recipe, you can enjoy the same flavors of Olive Garden’s famous soup without the wait or the price tag. So next time you’re craving something hearty and delicious, try your hand at making Zuppa Toscana at home—you won’t be disappointed!