Zuppa Toscana – Olive Garden Copycat

Zuppa Toscana - Olive Garden Copycat

I don’t get to Olive Garden very often these days, but if I do visit there are two items on their menu that I get.  The first is their house salad and the second is the Zuppa Toscana….sprinkled with a few good cranks of Parmesan Cheese.

You will see lots of recipes for Zuppa Toscana, but I always go back to this one because it is simple and I think it is just like they serve in the restaurant.  I like this soup with kale and sometimes you will see spinach or other greens.  I think I like the texture of the kale in this soup.  It also calls for Italian Sausage so don’t substitute smoked sausage or Kielbasa because it really changes the flavor.  I like it with hot Italian Sausage, but the kiddos might not eat it so I actually use a mild Italian Sausage.  The girls like this soup so I am fine using the mild stuff.  I see a lot of recipes that also call for bacon and I just don’t feel like it needs it.

So, save yourself a trip to Olive Garden and make their yummy soup and salad at home instead.  Enjoy!

Source:  Top Secret Recipes

Zuppa Toscana – Olive Garden Copycat
 
Ingredients
  • 2¾ cup chicken broth
  • ¼ cup heavy cream
  • 1 medium russet potato
  • 2 cups chopped kale (stems removed)
  • ½ pound spicy Italian sausage
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper (optional)
  • Freshly grated Parmesan cheese

Instructions
  1. Combine cream and broth in a heavy saucepan over medium heat.
  2. Slice the potato into ¼ inch slices. Quarter the slices and then add to the pot.
  3. In a separate pan cook the sausages. Once fully cooked slice about ½ inch thick and add to the soup.
  4. Add the salt and pepper and then simmer soup for about 45 minutes to an hour, stirring occasionally.
  5. Sprinkle with freshly grated Parmesan cheese if desired.
  6. This serves 2 people and can easily be doubled.
  7. Enjoy!

 

Comments

  1. This is one of my favorite soups Becki! Sometimes I make it with bacon and sometimes without. The sausage has so much flavor you don’t really need it.

Speak Your Mind

*

Rate this recipe:  

Switch to our mobile site