I’ve got a recipe for you today that’s going to be your new favorite for those chilly nights when you need something warm, hearty, and absolutely delicious. This Easy Olive Garden Zuppa Toscana tastes just like the one you’d get at the restaurant, but you can make it right at home in no time. It’s the perfect combination of savory sausage, creamy potatoes, and fresh kale, all in a rich, flavorful broth. Trust me, this one’s going to become a staple in your recipe rotation!
Why You’ll Love This Recipe
If you’ve ever had Zuppa Toscana at Olive Garden, you know it’s that bowl of cozy you can’t stop eating. The creamy broth, the tender potatoes, the slightly spicy sausage—everything about this soup is perfect. The best part? This recipe is super easy to make! With just a few simple ingredients, you’ll be enjoying this restaurant-style soup in no time. Plus, it’s the kind of soup that only gets better the next day, so it’s perfect for leftovers.
Ingredients
Here’s a quick rundown of the main ingredients (full list below):
- Italian sausage (mild or spicy, depending on your preference)
- Potatoes (I love using russet potatoes, but you can use whatever you have on hand)
- Kale (fresh and chopped for the perfect texture)
- Heavy cream (for that rich, creamy broth)
- Chicken broth
- Onion and garlic (for the flavor base)
- Crushed red pepper flakes (optional, if you want to add a little heat)
You’ll find the full list of ingredients and exact measurements below.
Directions
Step 1: Brown the Sausage
Start by heating a large pot over medium heat. Add your sausage (break it up as it cooks) and cook until it’s browned and crumbled. Once it’s fully cooked, transfer the sausage to a plate and set it aside.
Step 2: Sauté the Onion and Garlic
In the same pot, add a little oil if needed, and sauté your chopped onion until it becomes translucent (about 3-4 minutes). Add in the garlic and cook for another minute, making sure not to burn it. The kitchen will start to smell amazing at this point!
Step 3: Cook the Potatoes
Now, it’s time to add your potatoes to the pot. Pour in the chicken broth, and bring everything to a simmer. You want to cook the potatoes for about 10-15 minutes, or until they’re tender but not falling apart. This step is where all the flavors start to meld together.
Step 4: Add the Sausage and Kale
Once the potatoes are tender, add the cooked sausage back into the pot. Stir in the kale and let it cook for a few more minutes until it wilts down. The kale adds such a nice pop of color and freshness to the soup!
Step 5: Stir in the Cream
Lower the heat to medium-low and pour in the heavy cream. Stir everything together and let the soup simmer for another 5 minutes or so. Taste it, and if you want more flavor, add a pinch of salt or a dash of crushed red pepper flakes. Your soup should be rich, creamy, and perfectly seasoned.
Expert Tips and Tricks
- Sausage Flavor: I love using mild Italian sausage, but if you prefer a bit of a kick, go for spicy sausage! You can also mix the two for a balanced flavor.
- Potato Tip: If you like a thicker soup, mash some of the potatoes in the pot after they cook, and stir them in. This will give the broth a creamier consistency without having to add more cream.
- Kale: Be sure to use fresh kale (not frozen). It will hold its texture better and add a nice contrast to the creamy broth.
- Cream Alternatives: If you’re looking for a lighter version, you can substitute the heavy cream with half-and-half or even a plant-based cream like coconut milk (though it will change the flavor slightly).
Recipe Variations and Possible Substitutions
- Meat-Free Version: If you’re vegetarian or just don’t have sausage on hand, you can swap in a plant-based sausage or use diced mushrooms to add that savory, meaty texture.
- Spicy Touch: To add a little more heat, consider using some diced jalapeños or a pinch of cayenne pepper when you sauté the onions and garlic.
- Cheese: If you want an extra cheesy version, sprinkle some freshly grated Parmesan on top of your soup before serving. It adds a nice salty bite!
Serving and Pairing Suggestions
This Zuppa Toscana is perfect on its own, but if you want to make it a full meal, pair it with a side of warm, crusty bread or a light green salad. A few slices of garlic bread or some buttery breadsticks would complement this soup perfectly!
Storage and Reheating Tips
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The soup actually tastes even better the next day, as the flavors continue to develop!
- Reheating: To reheat, just warm it up on the stovetop over medium heat until it’s heated through. If it thickens up too much, you can add a splash of chicken broth or water to loosen it.
FAQs
Can I use a different type of green instead of kale? Yes! You can use spinach, Swiss chard, or even collard greens if you prefer. Just keep in mind that spinach wilts much faster, so you’ll need to add it in closer to the end of cooking.
Can I make this soup ahead of time? Absolutely! This soup is perfect for making ahead. In fact, the flavors get better after sitting for a while. Just let it cool before storing it in the fridge.
Can I freeze Zuppa Toscana? Yes, you can freeze this soup! Let it cool completely before transferring it to a freezer-safe container. It will last up to 3 months in the freezer. To reheat, thaw overnight in the fridge and then warm it up on the stovetop.
How can I make this soup spicier? If you love spice, add extra crushed red pepper flakes or a bit of cayenne pepper when cooking. You could also use spicy sausage or even add a dash of hot sauce at the end.
Conclusion
This Easy Olive Garden Zuppa Toscana is the perfect bowl of comfort. Whether you’re craving something warm on a cold night or looking to impress your friends and family with a delicious, cozy meal, this soup hits all the right notes. It’s creamy, hearty, and packed with flavor. Give it a try, and I’m sure it’ll become a go-to in your kitchen for years to come!
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Easy Olive Garden Zuppa Toscana: A Heartwarming Soup You’ll Love
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4–6 servings 1x
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Italian, American
- Diet: Gluten Free
Description
This Easy Olive Garden Zuppa Toscana brings the comforting flavors of the restaurant version right to your kitchen. Hearty sausage, creamy potatoes, and fresh kale come together in a rich broth for the ultimate bowl of cozy. Perfect for chilly nights or anytime you need a comforting meal!
Ingredients
- Italian Sausage: 1 lb (mild or spicy, based on preference)
- Russet Potatoes: 4 medium, peeled and diced
- Kale: 4 cups, chopped (fresh, not frozen)
- Heavy Cream: 1 cup
- Chicken Broth: 4 cups
- Onion: 1 medium, chopped
- Garlic: 3 cloves, minced
- Crushed Red Pepper Flakes: 1/2 teaspoon (optional, for heat)
- Olive Oil: 1 tablespoon (for sautéing)
- Salt: to taste
- Pepper: to taste
Instructions
- Brown the Sausage:
Heat a large pot over medium heat. Add the sausage, breaking it up as it cooks, and brown it until fully cooked (about 5-7 minutes). Remove the sausage and set aside. - Sauté the Onion and Garlic:
In the same pot, add olive oil (if needed) and sauté the chopped onion until translucent (about 3-4 minutes). Add the minced garlic and cook for another minute, making sure it doesn’t burn. - Cook the Potatoes:
Add the diced potatoes to the pot along with the chicken broth. Bring to a simmer and cook for 10-15 minutes, until the potatoes are tender but not falling apart. - Add the Sausage and Kale:
Once the potatoes are tender, return the cooked sausage to the pot. Stir in the chopped kale and let it wilt, cooking for another 2-3 minutes. - Stir in the Cream:
Lower the heat to medium-low, and pour in the heavy cream. Stir everything together and let the soup simmer for another 5 minutes. Adjust seasoning with salt, pepper, and crushed red pepper flakes to taste.
Notes
- Sausage: Use mild sausage for a more neutral flavor or spicy sausage for a kick. You can also mix both to balance the heat.
- Potatoes: For a thicker soup, mash some of the potatoes in the pot once they’re tender to add a creamy texture.
- Kale: Always use fresh kale for the best texture. Avoid frozen kale as it can become mushy when cooked.
- Cream Alternatives: For a lighter version, substitute half-and-half or coconut milk. However, using coconut milk will alter the flavor slightly.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg