Copycat Olive Garden Zuppa Toscana

Olive Garden Zuppa Toscano Soup recipe thumbnail

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5 from 3 votes

Make this amazing zuppa toscano soup at home with our Olive Garden copycat recipe.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: Italian

Keyword: Olive Garden Zuppa Toscana Soup

Servings: servings

Calories: 561kcal

Ingredients

1 pound Italian sausage
1 ½ Tablespoons garlic minced
½ onion finely diced
¼ cup unsalted butter
4 cups unsalted chicken broth
5 cups water
4 medium russet potatoes peeled and chopped into bite sized pieces
1 bunch kale large stems removed and chopped
2 cups heavy whipping cream
1 teaspoon salt
½ teaspoon pepper
½ teaspoon crushed red pepper flakes
shredded parmesan cheese optional

Instructions

In a large pot on medium heat, add Italian sausage. Use a wooden spoon to break apart sausage and cook until browned.
1 pound Italian sausage
Stir in onion and saute for 3-5 minutes or until tender and translucent.
½ onion
Add butter and stir until melted.
¼ cup unsalted butter
Add garlic and cook for 1 minute or until fragrant.
1 ½ Tablespoons garlic
Add potatoes to the pot followed by chicken broth and water. Stir to combine.
4 cups unsalted chicken broth, 4 medium russet potatoes, 5 cups water
Increase heat to allow the liquid to come to a low boil for 5-6 minutes.
Stir in kale leaves.
1 bunch kale
Cover and decrease heat to allow the soup to simmer for 10 additional minutes or until potatoes are tender.
Stir in heavy cream.
2 cups heavy whipping cream
Taste and season with additional salt and pepper if desired.
1 teaspoon salt, ½ teaspoon pepper, shredded parmesan cheese

Notes

If using “hot” Italian sausage, you may consider leaving out the crushed red pepper and tasting before deciding if you want it spicier. ● If using salted chicken broth and/or salted butter, taste before adding the salt to see if it’s needed.

Nutrition