I recently reinvented a favorite recipe into a bowl of Creamy Zuppa Toscana Soup. I transformed spicy sausage, tender potatoes, and fresh kale into a dynamic blend simmered in a rich broth. As I stirred in heavy cream, each stir ignited my curiosity to explore an entirely unique culinary adventure.
I love inventing quick recipes that deliver rich flavor without extra fuss and this Easy Olive Garden Zuppa Toscana Soup is one of my favorites. It’s a copycat sensation inspired by the famous Olive Garden Toscana Soup, but made even easier and with my own twist.
I start by browning 1 lb of spicy Italian sausage (casings removed) with a large diced onion and some minced garlic, letting those aromas set the stage for something really special. Then I toss in 4 russet potatoes, diced into bite size pieces, and pour in 32 oz of chicken broth.
After simmering, I stir in 2 cups of heavy cream and add in a bunch of chopped kale for a bit of crunch. A pinch of red pepper flakes brings a hint of heat if you’re up for it.
This hearty, creamy soup is a satisfying meal or a tasty side that truly captures that Olive Garden charm.
Why I Like this Recipe
I like this recipe for a bunch of reasons. First, it’s super easy to make and the steps are really straightforward even though sometimes you have to watch out for overcooking the sausage or potatoes. I love how the spicy Italian sausage mixes with the creamy broth and tender potatoes to create a blast of flavor in every spoonful. Also, the kale adds a nice healthy twist that makes the soup feel a bit more wholesome even though it’s really indulgent with the heavy cream. Finally, there’s just something about that warm and comforting taste that makes me feel all cozy inside on a chilly day.
Ingredients
The Easy Olive Garden Zuppa Toscana Soup is a real crowd pleaser.
It’s rich in flavor and comforting in every spoonful.
There are a bunch of key ingredients that really make it special, each adding its own twist and goodness.
Check out a few must-haves below:
- Italian Sausage: Bold, zesty meat that boosts protein and brings a spicy kick.
- Russet Potatoes: Hearty, starchy comfort that supplies carbs and a filling bite.
- Onion: Aromatic, adds layers of sweetness and a pinch of fiber goodness.
- Garlic: Tiny powerhouse that enriches flavor and helps with heart health.
- Kale: Nutritious greens packed with vitamins and fiber for a crunchy twist.
Ingredient Quantities
- 1 lb Italian sausage (spicy if you like it, casings removed)
- 4 medium russet potatoes, diced into bite size pieces
- 1 large onion, roughly diced
- 3 cloves garlic, minced
- 32 oz chicken broth
- 2 cups heavy cream
- 1 bunch kale, stems removed and chopped
- 1 pinch red pepper flakes (optional)
- Salt and pepper to taste
How to Make this
1. Heat a large pot over medium heat and add the Italian sausage (make sure the casings are removed) and cook until it browns, breaking it up as it cooks.
2. Once browned, scoop the sausage out and set it aside, leaving the flavorful oil in the pot.
3. Toss in the diced russet potatoes and roughly diced onion to the pot. Sauté them for about 5 minutes until the onion softens a bit.
4. Stir in the minced garlic and add a pinch of red pepper flakes if you’re using them. Cook for about 1 minute until everything smells awesome.
5. Pour in the 32 oz of chicken broth and raise the heat until the mixture comes to a boil.
6. Return the cooked sausage to the pot and season it with salt and pepper to taste.
7. Let the soup simmer for about 15 minutes, or until the potatoes are tender.
8. Lower the heat and gently stir in the 2 cups of heavy cream along with the chopped kale (make sure you removed the tough stems).
9. Allow the soup to simmer on low for about 5 more minutes, giving the kale time to wilt and blend in well.
10. Give your soup one last taste and adjust the seasoning if needed then serve hot and enjoy your yummy bowl of Zuppa Toscana!
Equipment Needed
1. A large heavy-bottomed pot
2. A slotted spoon
3. A wooden spoon
4. A sharp knife
5. A cutting board
6. Measuring cups for the chicken broth and heavy cream
7. A ladle for serving the soup
8. Oven mitts for safety when handling the hot pot
FAQ
Easy Olive Garden Zuppa Toscana Soup Recipe Substitutions and Variations
- Italian sausage: Try using turkey sausage or chorizo if you want a twist
- Russet potatoes: Yukon Gold potatoes work well or even sweet potatoes for a touch of sweetness
- Large onion: Consider red onion or shallots if you prefer a milder bite
- Heavy cream: If youre in a pinch half and half will do though the soup might be a bit lighter
- Kale: Baby spinach or Swiss chard can substitute if youre not a fan of kale
Pro Tips
1. Make sure you really brown the sausage and scrape off all that tasty flavor from the bottom of the pot before you take it out so your veggies get that extra kick.
2. When youre cooking the potatoes and onions, try not to overdo it, just let them soften a bit so they keep a little bite while still soaking up all the flavors.
3. Keep the heat low when you stir in the cream, cause if it gets too hot it might curdle and ruin the look and taste.
4. Taste the soup at the end and add small amounts of salt and pepper gradually; it’s way better than dumping it all in at once.
Easy Olive Garden Zuppa Toscana Soup Recipe
My favorite Easy Olive Garden Zuppa Toscana Soup Recipe
Equipment Needed:
1. A large heavy-bottomed pot
2. A slotted spoon
3. A wooden spoon
4. A sharp knife
5. A cutting board
6. Measuring cups for the chicken broth and heavy cream
7. A ladle for serving the soup
8. Oven mitts for safety when handling the hot pot
Ingredients:
- 1 lb Italian sausage (spicy if you like it, casings removed)
- 4 medium russet potatoes, diced into bite size pieces
- 1 large onion, roughly diced
- 3 cloves garlic, minced
- 32 oz chicken broth
- 2 cups heavy cream
- 1 bunch kale, stems removed and chopped
- 1 pinch red pepper flakes (optional)
- Salt and pepper to taste
Instructions:
1. Heat a large pot over medium heat and add the Italian sausage (make sure the casings are removed) and cook until it browns, breaking it up as it cooks.
2. Once browned, scoop the sausage out and set it aside, leaving the flavorful oil in the pot.
3. Toss in the diced russet potatoes and roughly diced onion to the pot. Sauté them for about 5 minutes until the onion softens a bit.
4. Stir in the minced garlic and add a pinch of red pepper flakes if you’re using them. Cook for about 1 minute until everything smells awesome.
5. Pour in the 32 oz of chicken broth and raise the heat until the mixture comes to a boil.
6. Return the cooked sausage to the pot and season it with salt and pepper to taste.
7. Let the soup simmer for about 15 minutes, or until the potatoes are tender.
8. Lower the heat and gently stir in the 2 cups of heavy cream along with the chopped kale (make sure you removed the tough stems).
9. Allow the soup to simmer on low for about 5 more minutes, giving the kale time to wilt and blend in well.
10. Give your soup one last taste and adjust the seasoning if needed then serve hot and enjoy your yummy bowl of Zuppa Toscana!
