zuppa_toscana_soup

Zuppa Toscana Soup Olive Garden Recipe: A Creamy, Hearty Italian Comfort Food

ByJulia Child

Zuppa Toscana Soup, famously served at Olive Garden, is a beloved comfort food with its creamy texture, savory flavors, and satisfying ingredients. If you’ve ever craved the warmth and richness of this delicious soup, you’ll be happy to know that it’s surprisingly easy to make at home. This homemade version of Zuppa Toscana Soup is packed with potatoes, Italian sausage, and fresh kale, making it a meal that warms the soul on chilly days. Let’s get into the recipe and how to recreate this delicious soup in your own kitchen!

Ingredients for Zuppa Toscana Soup:

  • 1 lb Italian sausage (mild or spicy, depending on your preference)
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 large russet potatoes, peeled and sliced thin
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 4 cups fresh kale, stems removed and chopped
  • 1/2 teaspoon crushed red pepper flakes (optional for a spicy kick)
  • Salt and pepper to taste
  • Olive oil for sautéing

Directions for Zuppa Toscana Soup:

  1. Brown the Sausage: In a large pot, heat a tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon as it cooks. Cook until browned and fully cooked through, about 5-7 minutes. Remove the sausage from the pot and set it aside, leaving the rendered fat behind.
  2. Sauté the Vegetables: Add the diced onion to the same pot with the sausage fat and cook for about 2-3 minutes until softened. Then, add the garlic and cook for another 30 seconds until fragrant.
  3. Cook the Potatoes: Add the sliced potatoes to the pot and stir to combine with the onions and garlic. Pour in the chicken broth, bringing the mixture to a simmer. Let the potatoes cook for about 10-15 minutes, or until they are tender and easily pierced with a fork.
  4. Combine Everything: Once the potatoes are cooked, add the cooked sausage back into the pot. Stir in the heavy cream and crushed red pepper flakes (if using), and bring everything to a simmer. Continue to cook for an additional 5 minutes to allow the flavors to meld together.
  5. Add the Kale: Stir in the chopped kale and cook for 2-3 minutes, just until the kale wilts down and becomes tender. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve and Enjoy: Ladle the soup into bowls and serve hot. You can optionally garnish with grated Parmesan cheese for added flavor and richness.

Recipe Notes:

  • Storage: Leftover Zuppa Toscana Soup can be stored in an airtight container in the refrigerator for up to 4 days. If you want to store it longer, freeze the soup for up to 3 months. Just be sure to cool it completely before freezing.
  • Make-Ahead Tip: You can make this soup a day ahead, and it will taste even better as the flavors continue to develop. Simply reheat it when you’re ready to serve.
  • Dairy-Free Option: For a lighter version, you can substitute the heavy cream with coconut milk. The soup will still have a creamy texture but with a slightly different flavor profile.
  • Vegetarian Option: If you prefer a vegetarian version, swap the Italian sausage for plant-based sausage or omit it entirely and increase the potatoes or other vegetables like carrots for more texture.

Time and Serving:

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Servings: 4-6

Extra Tips to Make the Recipe Perfect:

  • Adjust the seasoning: Zuppa Toscana has a rich and hearty flavor, so don’t be afraid to season it well. If you like your soup spicier, increase the amount of red pepper flakes or add a dash of hot sauce for extra heat.
  • Use fresh kale: Fresh kale wilts beautifully in the soup, adding both texture and nutrition. Be sure to remove the stems for a more pleasant texture.
  • Use good-quality sausage: Since the sausage is a key ingredient, using high-quality Italian sausage will really elevate the flavor of the soup.

How to Serve:

This Zuppa Toscana Soup is a meal on its own, but it pairs beautifully with a slice of crusty Italian bread or a side salad. For an extra indulgence, sprinkle some grated Parmesan cheese over the top of the soup just before serving.

Kitchen Tools Needed:

  • Large pot or Dutch oven
  • Wooden spoon for stirring
  • Knife and chopping board
  • Ladle for serving

Nutrition Breakdown (Per Serving):

  • Calories: 400
  • Protein: 18g
  • Carbs: 35g
  • Fat: 22g
  • Fiber: 3g
  • Sugar: 4g

FAQs about Zuppa Toscana Soup:

Yes! To make this soup in a slow cooker, cook the sausage and sauté the onions and garlic in a skillet first. Then, transfer everything to the slow cooker, add the potatoes and chicken broth, and cook on low for 4-6 hours. Add the kale and cream in the last 30 minutes of cooking.

Yes, this soup freezes well. Just allow it to cool completely before transferring it to a freezer-safe container. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove.

Yes, you can substitute spinach, Swiss chard, or even collard greens in place of kale if you prefer. Just be sure to adjust the cooking time for the greens, as some wilt faster than others.

If you like a spicy kick, simply add more crushed red pepper flakes or some fresh chili peppers when sautéing the onions and garlic. You can also drizzle in some hot sauce just before serving for extra heat.

Conclusion:

This article is designed to be SEO-friendly with relevant keywords like “Zuppa Toscana Soup,” “Olive Garden soup,” “Italian sausage soup,” and “creamy soup recipe.” It combines detailed, easy-to-follow instructions with tips to make the recipe perfect, ensuring it appeals to both beginner and experienced cooks.

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