Easy Olive Garden Zuppa Toscana Soup Recipe
This homemade Olive Garden Zuppa Toscana soup brings creamy, comforting flavors of the restaurant to your kitchen. This easy Zuppa Toscana soup recipe features spicy Italian sausage, tender potatoes, and rich kale in a silky broth for a cozy one-pot meal your family will love. Perfect for weeknights, this creamy Italian sausage soup is a must-try for fans of copycat Olive Garden dishes!
Equipment
- Large pot
- Wooden spoon
- Slotted spoon
Ingredients
- 1 pound spicy Italian sausage Go for mild sausage if you’re serving kids or prefer less heat. For extra flavor, mix in 1 teaspoon dried Italian herbs and a pinch of red pepper flakes if you’re using plain ground sausage.
- 4 tablespoons butter For sautéing the onions and boosting the richness of the broth.
- 1/2 white onion, diced Adds a sweet, savory base to your soup.
- 1 tablespoon minced garlic Elevates the aroma; freshly minced is best.
- 6 cups chicken broth The heart of the soup’s savory flavor.
- 2 cups water Helps balance the broth’s richness and ensures enough liquid for the potatoes and kale.
- 4-5 yellow potatoes, cut into 1-inch pieces These tender chunks are the highlight of every spoonful!
- 3 teaspoons salt Adjust to taste as you go.
- 1 teaspoon black pepper For a subtle kick of heat.
- 2 cups heavy cream Brings the creamy, silky texture you love.
- 4 cups chopped kale Adds nutrition and a pop of color. Spinach works if kale isn’t your favorite.
- Optional toppings Crumbled bacon or grated parmesan cheese make this soup restaurant-quality!
Instructions
- In a large pot, sauté the Italian sausage over medium heat for 5-6 minutes, crumbling it as it cooks. Once browned, use a slotted spoon to transfer the sausage to a plate and set it aside.
- In the same pot, melt the butter over medium heat. Add the diced onions and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Pour in the chicken broth and water, then stir in the potatoes, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are fork-tender.
- Stir in the heavy cream, kale, and the cooked sausage. Let everything simmer for 5 minutes to combine the flavors. Give it a taste and adjust the salt and pepper, if needed.
- Ladle your Zuppa Toscana into bowls and top with crispy bacon or grated parmesan if desired. Serve hot and enjoy every bite!