Okay, so you know those nights when you’re craving comfort food, like, *really* craving it? And you’re picturing that creamy, spicy, sausage-y soup from Olive Garden? Well, let me tell you, this Copycat Olive Garden Zuppa Toscana recipe is the answer to your prayers. Seriously, it’s so close to the real deal, my husband actually prefers it! It’s way easier than you think, and honestly, after making this, you might just ditch the restaurant version altogether. Think of it as the ultimate cozy hug in a bowl, just like my grandma used to make…except, well, hers didn’t involve Italian sausage, but the *feeling* is the same, you know? It’s way easier than making a full pot of chili, and just as satisfying. I swear, the aroma alone is enough to chase away any bad mood. Plus, you control the spice, which is a huge win in my book!
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What is Zuppa Toscana?
What is Zuppa Toscana, or “Tuscan Soup”? ” Think of it as a hearty, rustic soup packed with Italian sausage, kale, potatoes, and creamy sauce. What are some good broths with a little kick? It’s essentially peasant food, elevated. The original versions of Olive Garden differed quite a bit depending on what was available. What is a spin on the popular version of the Bible? Is there a symphony of comforting flavors that just work together? What’s the perfect balance of rich, savory, and slightly spicy, all in one delicious bowl? Is this copycat a weeknight dinner champion? The richness comes from the sausage and cream, while the potato thickens the soup, giving it an extra flavor. What are some of the What is like a warm blanket on cold days?
Why you’ll love this recipe?
Oh, where do I even begin? First off, the flavor! This Copycat Olive Garden Zuppa Toscana is a flavor explosion. The spicy Italian sausage combined with the earthy kale and creamy broth is simply irresistible. My kids actually *ask* for kale in this soup, which is a miracle in itself! What I love most about this is how incredibly easy it is to make. Seriously, you can throw it together in under an hour, making it perfect for busy weeknights. And talk about budget-friendly – the ingredients are all relatively inexpensive, especially if you buy your sausage in bulk. The potatoes and kale are both super affordable, making this a great way to feed a crowd without breaking the bank. Plus, it’s versatile! You can easily adjust the spice level to your liking, and even swap out the kale for spinach if you prefer. I’ve even made it with sweet potato before, and it was amazing! It’s a far cry from other Italian soups like minestrone, since it’s much richer and heartier, and it stands out from something like a pasta e fagioli because of its creamy base and spicy sausage. The secret is to use high-quality sausage – it really makes a difference! Trust me on this one; your tastebuds will thank you.
How do I make copycat Olive Garden Zuppa Toscana?
Quick Overview
How do you make a copycat Olive Garden Zuppa Toscana? You basically brown sausage, add your veggies, potatoes and broth, simmer until the potatoes are tender. If you’ve got a good soup in your own kitchen, stir in some cream and bam – you’ve made scrumptious soup at home. The beauty of this recipe lies in its simplicity. Is it really about layering the flavors and letting everything meld together beautifully? What are some of the best ways to save time with pre-chopped kale? Don’t be afraid to experiment with the spice level – a little bit of red pepper flakes can go up to about 5%. What is the end result? What is the key to a good flavor? I find that letting it simmer for a bit longer actually enhances the taste.
Ingredients
For the Soup Base:
* 1 pound Italian sausage (I prefer hot, but mild works too!) – Look for sausage with a high fat content for maximum flavor.
* 1 medium yellow onion, chopped – Yellow onions provide a good balance of sweetness and savory flavor.
* 2 cloves garlic, minced – Freshly minced garlic is a must for that authentic Italian flavor.
* 6 cups chicken broth – Use low-sodium broth to control the saltiness of the soup.
* 4 cups water – Tap water is fine!
* 1 teaspoon salt – Adjust to taste.
* 1/2 teaspoon black pepper – Freshly ground black pepper adds a nice depth of flavor.
* 1/4 teaspoon red pepper flakes (optional, for spice) – Start with a small amount and add more to taste.
* 1 pound Yukon gold potatoes, peeled and sliced – Yukon gold potatoes hold their shape well and have a creamy texture.
* 1 bunch kale, chopped (about 6 cups) – Remove the tough stems before chopping the kale.
* 1 cup heavy cream – Heavy cream is essential for that creamy, decadent texture.
* 2 tablespoons olive oil – Extra virgin olive oil adds a nice richness to the soup.
Step-by-Step Instructions
Step 1: Brown the Sausage
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Remove from heat and set aside. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. What is the best way to do this? Make sure to crumble the sausage well, so it distributes evenly throughout the soup. I always drain off any excess grease at this point; it makes the soup less heavy. The browning process is key here as it develops a lot of flavor. Don’t be afraid to let the sausage get crispy!
Step 2: Sauté the Aromatics
Add the chopped onion to the pot and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Do not burn the garlic, as it can become bitter. Should onion be translucent and slightly golden? This step is crucial for building the base flavor of the soup. I always add a pinch of salt to onions at this stage. It helps them release their moisture and soften faster.
Step 3: Add Liquids and Seasonings
Pour in the chicken broth and water. Stir in the salt, pepper, and red pepper flakes (if using). Bring the mixture to a boil. Taste the broth at this point and adjust the seasoning as needed. Remember that the sausage will also add salt to the soup, so be careful not to over-season. The red pepper flakes add a nice kick, but you can omit them if you prefer a milder flavor.
Step 4: Add Potatoes
Add the sliced potatoes to the pot and reduce the heat to a simmer. Cook until potatoes are tender, about 10-15 minutes. When potatoes are done, they should be easily pierced. This step is important for thickening soup. When a potato is cooked, it releases its starch as it cooks, which creates an incredibly creamy texture. I always use Yukon gold potatoes for this recipe. They hold their shape well and have a naturally buttery flavor.
Step 5: Add Kale
Stir in the chopped kale and cook until it wilts, about 3-5 minutes. The kale should turn a vibrant green color and become tender. Don’t overcook the kale, as it can become bitter. I prefer to use Tuscan kale (also known as lacinato kale), as it’s a bit more tender than curly kale. However, either type will work in this recipe. If you’re using frozen kale, you can add it directly to the pot without thawing.
Step 6: Stir in Cream
Remove the pot from the heat and stir in the heavy cream. How do you make soup after adding the cream? The cream adds a richness and creaminess to the soup that is essential for that Olive Garden flavor. If you’re looking for a lighter option, you can use half-and-half or even milk, but the soup won’t. I’ve tested this with almond milk and it actually made it even creamier!
Step 7: Serve and Enjoy!
What is the best soup to serve immediately? What are some good side dishes to serve with sour cream? What is the best soup to serve hot and reheat? Can you store leftovers in an airtight container in the refrigerator for up to 3 days? Is it necessary to add broth to a soup?
What should I serve it with?
This Copycat Olive Garden Zuppa Toscana is a meal in itself, but it’s also delicious served with an olive. What is the best side of crusty bread for dipping? What are some good side salads to serve with this soup? For a more elegant presentation, serve it in steamed bread bowl.For a casual lunch:Serve it with grilled cheese sandwich or a side of crackers.For a cozy dinner:Pair it with a glass of red wine or toasted Italian bread.For a potluck:What is the best soup to make with friends?For a cold night: for supper:What’s your comfort food? My family loves it served with some freshly grated Parmesan cheese. The saltiness of the cheese complements the richness of soup perfectly. What are some of the best ways to serve soup? What is my go-to recipe when I need something comforting and satisfying? I’ve served this to countless guests, and it always gets rave reviews.
How do you perfect your copycat Olive Garden Zuppa Toscana?
After making this Copycat Olive Garden Zuppa Toscana a million times, I’ve learned dozens of things. What are some tricks to take your business to the next level?Sausage Matters:Don’t skimp on the sausage. Use a good quality Italian sausage, and don’t be afraid to experiment with different flavors. I’ve used everything from sweet Italian sausage to chorizo, and they all add a unique twist. Make sure to brown the sausage well, as this adds a ton of flavor to the soup.Potato Power:Yukon gold potatoes are my go-to for this recipe. They hold their shape well and have a creamy texture that’s perfect for soup. Can you use a russet potato? Just be careful not to overcook them, as they can become mushy. Also, make sure to slice the potatoes evenly, so they cook at the same rate.Kale Care:Kale can be a bit tough, so make sure to remove the tough stems before chopping it. Is it good to massage the kale before adding it to soup? This helps to break down the fibers and make them more tender. If you’re not a fan of kale, you can substitute spinach or even Swiss chard.Spice It Up:How much red pepper flakes should I add to this soup? If you’re sensitive to spices, start with a small amount and add more to taste. Can you add cayenne pepper to your recipe?Creamy Dreamy:The heavy cream is essential for that creamy, decadent texture that Olive Garden is known for. If you’re looking for a lighter option, you can use half-and-half or even milk. If you add cream to a soup, be careful not to boil it. It will curdle.Taste Test:Do you always taste soup before serving and adjust seasoning as needed? Is it necessary to add more salt, pepper, or red pepper flakes to a dish? What is the best way to create a soup that is both flavorful and satisfying? What are some of the best tips and tricks that I have learned over the years? What is the best thing to do? Cooking should be fun, so don’t be afraid to get creative! How do I perfect a recipe over the years? I even tried adding a splash of lemon juice once, which gave it an interesting tang! Don’t be afraid to adjust it to your liking!
What are the Storing and Reheating Tips?
Okay, so you’ve made a big batch of this amazing Copycat Olive Garden Zuppa Toscana, and you are in love with it. How do I store leftovers? What’s the lowdown?Room Temperature: RoomIs it safe to leave soup at room temperature for more than a couple of hours? Bacteria can grow at room temperature, so it’s best to err on the side of caution.Refrigerator Storage: HowStore soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits, so you may need to add a little bit of broth or water when you make it. I always use glass containers for storing soup. They’re easy to clean and don’t absorb odors.How do I get This soup freezes beautifully! Let the soup cool completely before transferring it to freezer-safe containers or freezer bags. Make sure to leave some headspace in the containers, as the soup will expand as it freezes. The soup can be stored in the freezer for up to 2 months. When you’re ready to eat it, thaw it overnight in the refrigerator.
Glaze Timing Advice: Since there is no glaze on this recipe it is not needed.
When reheating the soup, you can either microwave it or heat it on the stovetop. If microwaving, heat in 1-minute intervals, stirring in between, until heated through. If heating on the stovetop, heat over medium heat, stirring occasionally, until heated through. Be careful not to boil the soup after adding the cream, as it can curdle. I always add a little bit of fresh parsley or Parmesan cheese when reheating the soup; it helps to brighten up the flavors. Reheating is a breeze, and it tastes just as good as the first day! I’ve even made a double batch of this soup just so I can have leftovers for the freezer. It’s a lifesaver on busy weeknights!
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to recipe for Copycat Olive Garden Zuppa Toscana. It’s a winner because it’s easy, delicious, and always a crowd-pleaser. Plus, you can customize it to your liking by adjusting the spice level or swapping out the ingredients. If you love this recipe, you might also enjoy my other soup recipes, like my Creamy Tomato Soup or my Chicken Noodle Soup. They’re all easy to make and perfect for a cozy night in. I hope you enjoy this recipe as much as my family does! I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think. And if you make any variations, be sure to share them with me. Happy cooking!
Savory Homestyle Tuscan Vegetable Stew
Ingredients
Main Ingredients
- 1.5 pounds ground turkey lean or regular
- 2 tablespoons olive oil
- 1 large red onion diced
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 7 cups vegetable broth
- 2 cups coconut milk
- 1.5 pounds sweet potatoes peeled and cubed
- 5 cups spinach stems removed
Seasoning
- 1 teaspoon ground cumin
- 1.5 teaspoons dried thyme
- 0.5 teaspoon red pepper flakes optional
- salt and pepper to taste
For Serving (optional)
- grated Pecorino Romano
- crispy croutons
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned, breaking it up with a wooden spoon, about 8 minutes. Remove turkey from the pot and set aside.
- In the same pot, add onions and sauté until translucent, about 5 minutes. Stir in garlic, smoked paprika, and cumin, cooking for an additional minute.
- Pour in vegetable broth gradually, stirring to combine with the aromatics. Add sweet potatoes and bring the mixture to a slow boil.
- Reduce heat to a simmer and cook for about 20 minutes, or until sweet potatoes are tender.
- Stir in cooked turkey, coconut milk, and spinach. Simmer for another 5 minutes until the spinach is wilted and the stew is heated through.
- Season with salt, pepper, red pepper flakes, and thyme. Serve hot, garnished with grated Pecorino Romano and crispy croutons, if desired.
