Olive Garden Zuppa Toscana Soup Recipe

Fall is here! I’ve decided to embrace the change of seasons, even though I am sad to see summer go. There is a lot to look forward to in the Fall – leaves changing colors, cooler days, going to the pumpkin patch, trick-or-treating, drinking hot cider, making homemade soup…

When the weather gets cooler, I love making soup. It’s just so easy, and there’s so many different kinds you can make. The other day it was cold and rainy here in Colorado, so I thought it would be great day to make Zuppa Toscana, my favorite soup from Olive Garden. Awhile back I decided I would learn how to make it myself. It’s actually super easy and cheap to make! And to be perfectly honest, I think mine is better! :)

Olive Garden Zuppa Toscana Recipe

To make this recipe you’ll need:

  • Crushed red pepper
  • Minced garlic
  • Salt
  • Half & Half (milk works too, but it’s not as creamy)
  • Pork sausage (any variety works)
  • Chicken bouillon or chicken base
  • Russet potatoes
  • Large sweet onion
  • Fresh Kale (found in the produce section)
  • Fresh grated parmesan cheese (optional)

To start, fill up a large stockpot with 10 cups of water. Then add 1 1/2 tsp. of crushed red pepper flakes, 1 tsp. of salt, 2 chicken bouillon cubes or 3 tbsp. chicken base, and 1 lb. (7-8 small) sliced potatoes. Boil on medium heat, stirring occasionally.

You can slice the potatoes in small triangles like I did, or you can slice them in thin circles.

While that’s cooking, dice a large onion and combine in another pan with 1 lb. of sausage and 2 tsp. of minced garlic. Sauté until the sausage turns brown, then drain the fat and add the mixture to the stockpot.

Next, take the bushel of kale and break off small chunks of it and add it to the pot (discard the stems).

Simmer for 20-30 minutes, or until the kale and potatoes are tender. Then add 1 cup of half & half and simmer for another 10 minutes.

olive garden zuppa toscana

Serve hot and sprinkle with fresh grated parmesan cheese. Yum!

Olive Garden Zuppa Toscana Recipe
Olive Garden Zuppa Toscana Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 10 cups water
  • 2 Knorr's chicken bouillon cubes or 3 tbsp. chicken base
  • 1 teaspoon salt
  • 1½ teaspoons red pepper flakes
  • 2 teaspoons minced garlic
  • 1 pound (7-8 small) russet potatoes, sliced in small triangles
  • 1 large sweet onion, diced
  • 1 bunch of rinsed Kale broken into small pieces, stems discarded (or 16 oz bag)
  • 1 pound of sausage (regular, italian, or sage)
  • 1 cup half & half cream
Instructions
  1. In a large stockpot, combine water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
  2. Sauté the sausage, onion and garlic in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20-30 minutes, or until Kale and potatoes are tender.
  3. Add half & half and simmer for 10 minutes.
  4. Serve hot, sprinkle with fresh grated parmesan cheese.

 

Try it out and let me know what you think! I promise you’ll want to make it again and again…


Comments

  1. Yum, this looks so good. I can't wait to make it later this week :)

  2. That is my all time favorite soup! Awesome!

  3. I could eat Olive Gardens unlimited soup, salad, and bread sticks all the time. So yummy, and this is my favorite soup. I tried another recipe, but it was more complicated than this one. I am definitely going to try this one out, especially since my husband has been bugging for me to make this soup again… :)

  4. sewlikesisters says:

    I did a review – job well done. This soup was absolutely amazing. Thank you so much for posting this. http://wp.me/p1AxoS-1H

  5. This looks yummy, i cant wait to try it. :)

  6. While I’d never had this soup at OG before, I made it for myself and my family on Sunday. Since then it has been lunch and dinner for the past 3 days! This is one of the most delicious soup recipes I’ve ever tasted!

  7. Melinda Dartmann says:

    I think I’m gonna try this, but I may have to thicken it just slightly, not a fan of a “watery type of broth”.

  8. Looks delicious! Thank you for the recipe!

  9. Great recipe! I got great reviews!

  10. I must try this.Thanks for the recipe.

  11. michelle oakley warner says:

    wow that looks AMAZING, i so have to try this and give to my hubby, i bet he would love it so much. my mouth is so watering looking at wonderful picture of finished product. wow thank you so much, im going to try this out. i cant wait

  12. This soup was spot on!! Had buttered cornbread as a side and man, my family was a gang if happy campers!! Delicious!!!

  13. Meg Arthur says:

    OMG this looks so yummy, I gotta try it :)

Trackbacks

  1. […] a warm bowl of soup. I have a few favorites that I make over and over again, one of them being Zuppa Toscana, but my all-time favorite soup is White Chili. Over the past few years, I’ve tweaked and […]

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