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4.93 from 13 votes

Copycat Olive Garden Zuppa Toscana Soup

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!

Ingredients

  • 1 pound ground Hot Italian sausage
  • 1 small yellow onion, diced
  • 2 large cloves garlic, minced
  • 32 oz. chicken broth, (equal to 4 cups)
  • 2 russet potatoes, scrubbed clean
  • 1/2 bunch kale, de-stemmed and roughly chopped
  • 1 cup heavy cream
  • 2 Tablespoons flour
  • 1 Pinch of red pepper flakes, optional
  • Salt and pepper, to taste

Instructions

Stove Top

  • Brown the sausage in a large pot over medium heat. Grain any excess grease. (Failure to do this will result in red broth from the sausage grease.) 
  • Add the onions and cook for about 5 minutes, until softened. Add the garlic and cook for an additional minute.
  • Add the chicken broth and cover the pot. Reduce heat to medium-low and let it simmer for about an 30 minutes. 
  • Slice the potatoes very thinly, about 1/8 inch thick. Bring to a gentle boil for about 15 minutes, until the potatoes are cooked through. (Fork tender but not overcooked.) Reduce heat to low.
  • Pour the heavy cream into a container with a lid. Add the flour. Cover and shake until well-combined.Add it to the soup, increase heat to medium-high and let it thicken for 10 minutes.
  • Reduce heat to low and add the kale. Add a pinch of red pepper flakes. Simmer for 5 minutes and serve!

Slow Cooker

  • Brown the sausage in a large pot over medium heat. Grain excess grease. (This Crock Pot allows you to sear and brown meat right in it without having to dirty another pan.)
  • Add the onions and cook for about 3 minutes. Add the garlic and cook for an additional minute.
  • Add the chicken broth and cover. Cook on LOW for 5-6 hours or on HIGH for 3-4. Slice the potatoes very thinly, about 1/8 inch thick. and add them during the last hour. Cook until fork tender but not overcooked.
  • Pour the heavy cream into a container with a lid. Add the flour. Cover and shake until well-combined. Add it to the soup and heat on HIGH for 30 minutes.
  • Stir in the kale and and red pepper flakes. Heat for 5 more minutes and serve!

Instant Pot

  • Drizzle a tablespoon of olive (or vegetable) oil over the bottom of the Instant Pot and set it to saute mode. Cook and crumble the sausage until cooked through. Drain excess grease.
  • Add the onions and cook for 5 minutes, until softened. Add the garlic and cook for 1 more minute.
  • Add the chicken broth and use a silicone spatula to scrape up any bits from the bottom of the pot.
  • Slice the potatoes very thinly, about 1/8 inch thick and add them to the pot.
  • Close the lid and and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 5 minutes (on high pressure.).
  • Let the pressure release naturally for 10 minutes, then flip the quick release valve.
  • Open the lid and switch to soup mode.
  • Pour the heavy cream into a container with a lid. Add the flour. Cover and shake until well-combined. Add it to the soup and let it simmer for about 10 minutes.
  • Add the kale and red pepper flakes. Let it simmer for 5 more minutes and serve!

Notes

Half and Half may be used instead of heavy cream. I don't recommend milk as the lower fat content and cause it to curdle.

Optional: Cook some bacon after browning the sausage. Remove and set aside. Crumble and top the soup with it. This will add even more flavor to the broth and gives it a nice crunchy topping!

Don't forget a side of CHEESY Homemade Garlic Bread!

Nutrition

Calories: 454kcal, Carbohydrates: 13g, Protein: 13g, Fat: 38g, Saturated Fat: 17g, Cholesterol: 111mg, Sodium: 1125mg, Potassium: 540mg, Sugar: 1g, Vitamin A: 1060IU, Vitamin C: 21.7mg, Calcium: 66mg, Iron: 1.7mg