Copycat Olive Garden Zuppa Toscana Soup
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This Copycat Olive Garden Zuppa Toscana Soup recipe is filled with bits of crumbled sausage, kale, potatoes, and diced onions in a rich, savory broth topped with a pinch of red pepper flakes. Exactly like the restaurant version!
Hearing my husband say “THITH IS MY FAVORITE THOUP EVER” (with his mouth full of soup, clearly), was pretty satisfying. (And entertaining.) We don’t always share the same taste in food so although I knew I loved this soup, (as I was eating it right off the stove, oops)… I wasn’t sure if he would appreciate the deliciousness of it the way I did. BUT, he did.
Can I just say, I miss the living heck out of Olive Garden. I could probably cry about it. It’s just that the good ol’ OG and my screechy, energetic toddler don’t really go hand in hand. It’s a tragedy. Luckily, Olive Garden copycat recipes have been holding me over and this Zuppa Toscana Soup is going to be my best friend all Fall and Winter long, no doubt about it. (PSST. Try my Copycat Olive Garden Chicken Gnocchi Soup next. It’s insane.)
You can totally make this zuppa toscana soup in the slow cooker too, (instructions on how are below), but I’m never patient enough for that, no way jose. When I want this soup, I want it now. Wa-bam, get in my bowl.
If you’re not a fan of hot sausage, you can use regular ground sausage instead and omit the red pepper flakes, I promise that it’ll be just as delish!
Love Olive Garden Copycats?
- Olive Garden Alfredo Sauce
- Olive Garden Stuffed Chicken Marsala
- Copycat Olive Garden Salad Dressing
- Copycat Olive Garden Chicken Gnocchi Soup
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This Copycat Olive Garden Zuppa Toscana Soup recipe has bits of crumbled sausage, kale, potatoes, and diced onions in a rich, savory broth topped with a pinch of red pepper flakes. Exactly like the restaurant version!
- 1 pound ground Hot Italian sausage
- 1 russet potato peeled and diced
- 1 small yellow onion diced
- 2 large cloves garlic minced
- 32 oz. chicken broth (equal to 4 cups)
- 1/2 bunch kale de-stemmed and roughly chopped
- 1 cup heavy cream
- 2 Tablespoons flour
- Salt and pepper to taste
- Pinch of red pepper flakes optional
Brown the sausage in a large pot over medium heat.
Grain any excess grease. Add the garlic, onions & potatoes, and stir to combine.
Pour in the chicken stock and cover the pot. Reduce heat to medium-low and let it simmer for about an hour, or until the potatoes are soft.
Whisk together the heavy cream and flour until well combined. (It may be a little lumpy but the lumps disappear once mixed into the soup!)
Pour the flour mixture into the soup and increase heat to medium high, uncovered, for about 15 minutes or until the soup has thickened slightly.
Stir in the kale, season according to your taste (a pinch of pepper flakes perhaps), and serve!
Follow same steps as above, however instead of simmering the soup for an hour, cover and cook on LOW for 5-6 hours or on HIGH for 3-4.
Once the flour mixture is added, heat on HIGH for another 30 minutes. Stir in the kale and serve!