Copycat Olive Garden Zuppa Toscana

Zuppa Toscana is a classic Italian soup made popular by Olive Garden. This rich and hearty soup combines Italian sausage, potatoes, kale, and a creamy broth to create a comforting meal that’s perfect for any time of year. With this copycat recipe, you can bring the flavors of the restaurant into your own kitchen.

Why You’ll Love This Recipe

• It’s a restaurant favorite you can make at home.
• Made with simple ingredients that are easy to find.
• It’s a one-pot meal, which means easy cleanup.
• The soup is perfect for meal prepping or leftovers.
• Customizable to your taste with different variations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Italian sausage
• Russet potatoes
• Kale
• Chicken broth
• Heavy cream
• Garlic
• Onion
• Crushed red pepper flakes
• Salt and pepper
• Olive oil

Directions

1. Cook the sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until browned and fully cooked. Remove the sausage from the pot and set aside.
2. Sauté the onions and garlic: In the same pot, add the diced onion and cook until soft and translucent. Add the garlic and cook for another minute until fragrant.
3. Add the potatoes: Pour in the chicken broth and bring it to a boil. Add the sliced potatoes and cook until they are tender, about 10-15 minutes.
4. Add the sausage and kale: Once the potatoes are cooked, return the sausage to the pot. Stir in the kale and let it cook for about 5 minutes, or until wilted.
5. Finish with cream: Lower the heat and slowly stir in the heavy cream. Simmer for a few minutes to warm the soup through.
6. Season and serve: Season the soup with salt, pepper, and red pepper flakes to taste. Serve hot with your favorite bread on the side.

Servings and Timing

• Servings: This recipe serves 6-8 people.
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Vegetarian: Substitute the sausage with a plant-based Italian sausage and use vegetable broth instead of chicken broth.
• Low-Carb: Swap the potatoes for cauliflower for a lower-carb option.
• Spicier: Add more crushed red pepper flakes or use hot Italian sausage to turn up the heat.
• Dairy-Free: Replace the heavy cream with coconut milk or another non-dairy alternative for a dairy-free version.

Storage/Reheating

• Storage: Store leftover Zuppa Toscana in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze the soup for up to 3 months. Let it cool completely before transferring to a freezer-safe container. When ready to eat, thaw it overnight in the refrigerator.
• Reheating: Reheat the soup on the stovetop over medium heat or in the microwave. Add a splash of water or broth if the soup thickens too much after refrigeration.

FAQs

How can I thicken the soup if it’s too thin?

You can add a slurry of flour and water, or cornstarch and water, to the soup. Stir it in and simmer for a few more minutes to thicken the broth.

Can I use another type of sausage?

Yes, you can use mild or spicy Italian sausage, turkey sausage, or even a vegetarian sausage alternative.

Can I make this soup ahead of time?

Yes, Zuppa Toscana can be made ahead and stored in the refrigerator or freezer. It’s great for meal prep.

Can I substitute spinach for kale?

Yes, you can substitute spinach for kale, but add it towards the end of cooking as spinach wilts more quickly than kale.

Can I use milk instead of heavy cream?

You can, but the soup won’t be as rich and creamy. If using milk, consider adding a bit of butter for extra richness.

Is Zuppa Toscana gluten-free?

Yes, the soup is naturally gluten-free, as long as you ensure that the sausage and broth you use are gluten-free.

Can I make this in a slow cooker?

Yes, you can make Zuppa Toscana in a slow cooker. Brown the sausage and sauté the onions and garlic beforehand, then add all the ingredients except the cream. Cook on low for 4-6 hours, and stir in the cream at the end.

Can I use frozen kale?

Yes, frozen kale can be used in place of fresh kale. Just add it to the soup during the last few minutes of cooking.

How can I make it healthier?

To make Zuppa Toscana healthier, use turkey sausage, reduce the amount of cream, and substitute potatoes with cauliflower.

How long does it take for the potatoes to cook?

Potatoes generally take about 10-15 minutes to become tender when boiled in broth. Make sure to slice them thinly for quicker cooking.

Conclusion

This Copycat Olive Garden Zuppa Toscana recipe brings all the flavors of the classic restaurant dish to your home kitchen. It’s an easy, comforting meal that you can customize to fit your tastes and dietary needs. Whether you’re making it for a family dinner or meal prepping for the week, this soup is sure to satisfy. Enjoy the warm, hearty goodness of Zuppa Toscana anytime!

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