Better than Olive Garden Zuppa Toscana Soup
Are you an Olive Garden fan? If you are a zuppa toscana soup and salad fan, please come join me for this one.
Four years ago, I came across a recipe that made me think that it might be as good as the Olive Garden version.
I have never looked back.
You know, I made a few changes to make it my own…and perhaps duplicate a closer version to the Olive Garden Zuppa Toscana soup.
There are just some evenings or lunches when a warm bowl of soup just says, “lets stay at home in comfort and quiet to enjoy this one.”
Are you like that?
This one is the perfect answer for those times.
Zuppa Toscana Soup
Filled with Italian sausage, potatoes, a great broth and a bit of kale…yes, please!]
Off to the grocery I go with list in tow to gather ingredients to make this home happy when this soup hits the table.
My husband’s favorite meal if I made it every night would be soup.
This one? At the top of his soup favorite list.
Zuppa Toscana Soup
Equipment
- 1 cutting board
- 1 chef's knife
- 1 garlic press
- 1 liquid measuring cup
- 1 set measuring spoons
- 1 Dutch oven or soup pot
- 1 Stove
Ingredients
- 1 lb Italian ground sausage, mild or spicy
- 1/2 C white onion, diced
- 4 T butter
- 1 T garlic, minced
- 6 C chicken broth
- 5 medium Yukon potatoes, cut into 1/2" slices cut crosswise in rounds
- 1 T salt, or more to taste
- 1 t ground black pepper
- 2 C heavy cream or half and half
- 4 C kale, chopped
- grated Parmesan cheese for serving
Instructions
- Measure all ingredients before beginning.TIP: Remove casings fro sausage if they have them, and use a meat chopper to break sausage up as it browns.
- In a large pot or Dutch oven, saute' sausage until brown, breaking up into fine pieces.
- While sausage is browning, chop onion, kale, slice potatoes, measure chicken broth, cream and seasonings, and mince garlic.
- When browned, move sausage to a bowl and set aside.
- Leaving the sausage drippings in the pot, add the butter and onion and saute over medium heat until translucent for a couple of minutes.
- Add garlic to the mixture and saute for another minute to bloom the garlic.
- Add in chicken broth, potatoes, salt, pepper, and bring to a boil.
- Boil about 20 minutes or until potatoes are tender.
- Stir in kale, heavy cream and sausage and continue to cook for a few minutes longer to meld flavors.
- Taste to see if additional salt or pepper are needed.
- Add to soup bowls and top with grated Parmesan cheese.
- Serve immediately and enjoy!
Notes
Is Zuppa Toscana soup among your favorite soups?
If you haven’t tried it, I hope you give this recipe a try.
Don’t forget to pin or print to save it.
The perfect soup for cold winter evenings.
A better than Olive Garden version of Zuppa Toscano Soup.
A great menu item for friends for lunch.
Bookclub gathering suppers love this recipe.
There you have it my friends.
Need more soup ideas? Just click below..
And if you need a few more items to create and serve…just click on the items below to shop at home.
May this soup create happy moments for those who have their feet under your table. I’m sure it will be served again here soon.
Thank you for following along here. It means so much to have you here.
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7 Comments
Cindy Walker
I’m adding these ingredients to my grocery shopping list. I’ve never had this soup before, but I’ll try it soon for my family. It sounds delicious!
Leslie J Watkins
Oh, my goodness! Hope this one will be your favorite!
Martha Wallace
A Billy Wallace soup for sure!
Leslie J Watkins
He will love it!
Tammy
Thank you, Leslie for this recipe. Zuppa Toscana Soup is my favorite. I will be making this soup. It looks delicious.
Leslie J Watkins
Hope you love it!! It sure is a favorite one here.
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