Olive Garden's Zuppa Toscana Soup: A Copycat Recipe You'll Love
Olive Garden's Zuppa Toscana is a creamy, dreamy soup that's a customer favorite. Its rich flavor and hearty ingredients make it a perfect comfort food. While the restaurant's exact recipe remains a secret, this copycat version gets incredibly close, allowing you to enjoy this delicious soup anytime!
What is Zuppa Toscana?
Zuppa Toscana, meaning "Tuscan soup" in Italian, is traditionally a hearty soup featuring kale, potatoes, and sausage. Olive Garden's version takes this classic and elevates it with a creamy, indulgent twist that has captivated food lovers for years. This recipe replicates that signature creaminess and flavor profile using readily available ingredients.
Ingredients You'll Need:
This recipe is designed to mimic the Olive Garden experience as closely as possible. Gather these ingredients before you begin:
- 1 tablespoon olive oil: Use a good quality olive oil for the best flavor.
- 1 pound Italian sausage: Remove the casings before cooking. Sweet or hot Italian sausage works well.
- 1 medium onion, chopped: Yellow onion is traditional, but white onion can also be used.
- 2 cloves garlic, minced: Fresh garlic adds the most potent flavor.
- 6 cups chicken broth: Low sodium chicken broth is recommended to control the saltiness.
- 2 large russet potatoes, peeled and diced: Russet potatoes provide the best creamy texture.
- 1 (10 ounce) package frozen chopped kale: This is a convenient option, but you can also use fresh kale, adjusting the cooking time accordingly.
- 1 cup heavy cream: This is crucial for achieving the signature creamy texture.
- 1/2 cup grated Parmesan cheese: Freshly grated Parmesan cheese is preferred for the best taste.
- Salt and pepper to taste: Adjust to your liking.
Step-by-Step Instructions:
Follow these steps to create your own restaurant-quality Zuppa Toscana:
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Sauté the Sausage and Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Remove the sausage from the pot and set aside. Add the onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add Potatoes and Broth: Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
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Stir in Kale and Sausage: Add the frozen kale and cooked sausage to the pot. Simmer for another 5 minutes, or until the kale is wilted.
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Create the Creamy Base: Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Heat through, but do not boil.
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Serve and Enjoy: Ladle the soup into bowls and serve immediately. Garnish with extra Parmesan cheese, if desired.
Tips for the Best Zuppa Toscana:
- Don't Overcook the Kale: Overcooked kale can become mushy. Aim for wilted but still slightly tender.
- Fresh vs. Frozen Kale: If using fresh kale, remove the stems and chop it finely. You may need to adjust the cooking time as fresh kale cooks faster than frozen.
- Adjust Seasoning: Taste the soup before serving and adjust the seasoning as needed. Some people prefer a little more salt, pepper, or even a pinch of red pepper flakes for a touch of heat.
Make it Your Own:
Feel free to experiment with different variations! Add other vegetables like carrots or mushrooms. Try different types of sausage, such as chicken sausage for a lighter option. A sprinkle of fresh herbs, such as parsley or thyme, before serving can add an extra layer of flavor.
This copycat Olive Garden Zuppa Toscana recipe is sure to become a new family favorite. Enjoy!
