Zuppa Toscana is the perfect hearty, creamy soup for a cozy fall or winter evening.
I don’t know about you, but I love Olive Gardens Zuppa Toscana Soup. Really, it’s the perfect soup – broth, cream, sausage and veggies. However, some nights I’d rather stay in my cozy house than head out to a restaurant for dinner. The good news is that Zuppa Toscana is an easy dinner to throw together at home. Pair it with some nice crusty bread and make it even better.
Is Zuppa Toscana Gluten Free?
Yep! Just make sure that if you’re using store bought sausage, broth or bullion that you check the ingredients. Most should be fine, but some brands have some snuck in there. It never hurts to double check.
Can you freeze Zuppa Toscana?
You bet you can! Zuppa Toscana is an excellent freezer meal. You can either freeze your leftovers or make some to have on hand for those hectic nights. Just make sure you let it cool down to room temperature before you put it in an airtight container (I love to use freezer ziplocks) and into the freezer. It should last at least two to three months. Just warm it back up in a crockpot or on the stove top.
Tips and Tricks for making Zuppa Toscana Soup:
-Use precooked bacon crumbles for the garnish in this recipe. It’s a time saver.
-Use Better than Bouillon for inexpensive chicken stock (use as directed).
-Keep peeled and chopped potatoes under water until ready to add to the soup to keep them from turning discolored and pink.
-Use pre-peeled and minced garlic for a time saver.
Ingredients to make Copy Cat Olive Garden Zuppa Toscana Soup:
- 1 lb Italian Sausage, (use Hot variety if you like it more spicy)
- 1/2 teaspoon garlic minced
- 1 medium onion minced
- 4 cups chicken stock (32 oz)
- 6 cups water (48 oz)
- 6 medium russet potatoes peeled and chopped into bite sized pieces
- 1/2 bundle kale leaves stripped and chopped
- 1 cup heavy cream
- sea salt and black pepper to taste
*garnish with: - cooked bacon crumbles
- grated parmesan cheese
How to make Copy Cat Olive Garden Zuppa Toscana Soup:
1. In a large pot, over medium-high heat, add the Italian sausage, breaking it up with a rubber spatula and cook until browned. Remove the sausage to a paper towel lined plate to allow excess fat to drain.
2. Add the minced onion to the pot. Sauté for 5 min or until soft and translucent and then add the minced garlic and sauté for 1 min.
3. Add 4 cups broth and 6 cups water, and bring to boil. Add chopped potatoes and cook for 15 minutes or until tender when poked with a fork.
4. When potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
5. Stir in 1 cup cream and bring to boil for a short time. Season to taste with salt and pepper. Turn off the heat.
6. For each serving, garnish with crumbled bacon and grated parmesan cheese.
*Short cut we love to use the precooked bacon crumbles for the garnish in this recipe. It’s a time saver.
Zuppa Toscana
Ingredients
- 1 lb Italian Sausage (use Hot variety if you like it more spicy)
- 1/2 teaspoon garlic minced
- 1 medium onion minced
- 4 cups chicken stock 32 oz
- 6 cups water 48 oz
- 6 medium russet potatoes peeled and chopped into bite sized pieces
- 1/2 bundle kale leaves stripped and chopped
- 1 cup heavy cream
- sea salt and black pepper to taste
garnish with
- *cooked bacon crumbled
- grated parmesan cheese
Instructions
-
In a large pot, over medium-high heat, add the Italian sausage, breaking it up with a rubber spatula and cook until browned. Remove the sausage to paper towel lined plate to allow excess fat to drain.
-
Add the minced onion to the pot. Sauté for 5 min or until soft and translucent and then add the minced garlic and sauté for 1 min.
-
Add 4 cups broth and 6 cups water, and bring to boil. Add chopped potatoes and cook for 15 minutes or until tender when poked with a fork.
-
When potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
-
Stir in 1 cup cream and bring to boil for a short time. Season to taste with salt and pepper. Turn off the heat.
-
For each serving, garnish with crumbled bacon and grated parmesan cheese.
-
*Short cut we love to use the precooked bacon crumbles for the garnish in this recipe. It’s a time saver.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
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