Hey there, soup lovers! I’m so excited to share my take on the classic Olive Garden Zuppa Toscana Soup. This recipe is not only incredibly easy to make, but I think it’s even better than the restaurant version! There’s just something extra special about a warm bowl of this creamy, brothy goodness made in your own kitchen1.
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: Seriously! Hand-picking your ingredients and adding a few flavor boosters takes this soup to the next level1.
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: Use any sausage you like—hot, mild, or regular. Make it your own1!
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: Whether you prefer the stove top, Instant Pot, or crock pot, this recipe has you covered1.
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: Perfect for a chilly evening, this soup is like a warm hug in a bowl1.
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: 15 minutes
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: 30 minutes
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: 6-8 servings
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1 pound ground Italian sausage, hot or mild1
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1 tablespoon butter1
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1 small yellow onion, diced1
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3 cloves garlic, minced1
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1 teaspoon hot sauce1
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1 teaspoon soy sauce (or Worcestershire sauce)1
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3 tablespoons flour1
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5 cups chicken broth1
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1 cup heavy cream1
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3-4 small russet potatoes, about 1 lb1
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3 cups kale, roughly chopped1
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1 teaspoon mustard powder1
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1 teaspoon dried parsley1
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½ teaspoon dried oregano1
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½ teaspoon dried basil1
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Pinch of red pepper flakes (optional)1
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: In a large soup pot, cook and crumble the sausage over medium heat until browned. This should take about 10 minutes. Reserve 1 tablespoon of the drippings and set the sausage aside1.
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: Add the butter and reserved drippings to the pot. Add the diced onions and cook until softened, about 5 minutes. Then, add the minced garlic, hot sauce, soy sauce, and all the delicious seasonings. Cook for another minute until fragrant1.
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: Stir in the flour and cook for 2 minutes, making sure to get rid of that raw flour smell1.
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: Gradually add the chicken broth in small splashes, stirring continuously to avoid lumps. Do the same with the heavy cream. Bring the mixture to a boil, then reduce to a simmer1.
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: Clean and slice the potatoes into 1/4-inch slices. Add them to the soup along with the cooked sausage1.
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: Cook until the potatoes are nearly fork-tender, about 10 minutes1.
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: Stir in the chopped kale and simmer for an additional 5 minutes, until the kale is softened and wilted1.
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: Ladle the soup into bowls and garnish with red pepper flakes, grated Parmesan, and/or chopped bacon. Yum1!
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: Pair this soup with my No Knead Bread or Olive Oil Bread Dip1.
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: A simple side salad complements the richness of the soup.
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: Don’t skimp on the toppings! Parmesan, bacon, and a sprinkle of red pepper flakes make all the difference1.
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: As I mentioned, feel free to use hot, mild, or sweet Italian sausage based on your preference1.
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: Adjust the amount of hot sauce and red pepper flakes to control the heat1.
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: Add other veggies like spinach or diced carrots for extra nutrients and flavor.
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: Yukon Gold potatoes work great too, offering a slightly different texture3.
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Absolutely! The flavors meld together even more when the soup sits overnight. Store it in the refrigerator and reheat before serving.
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Yes, but the texture of the potatoes might change slightly. For best results, freeze before adding the cream. Add the cream when reheating.
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Not as written, but you can easily make it gluten-free by using a gluten-free flour blend or cornstarch instead of regular flour.
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Calories: 350-450
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Protein: 20-25g
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Fat: 25-35g
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Carbohydrates: 20-25g
Note: Nutritional information may vary based on specific ingredients and serving sizes.
I hope you enjoy making and devouring this Zuppa Toscana soup as much as I do. Happy cooking1!
