I’ve always been a fan of Olive Garden’s Zuppa Toscana—it’s the perfect blend of hearty and comforting. But dining out can get pricey, so I decided to recreate this beloved soup right in my kitchen.
With tender slices of Italian sausage, creamy potatoes, and fresh kale, my copycat recipe captures all the flavors you love. Whether you’re craving a cozy weeknight meal or something special for guests, this Zuppa Toscana will quickly become a favorite in your repertoire.
Ingredients
Recreating Olive Garden’s Zuppa Toscana at home is simpler than you might think. Here are the ingredients you’ll need to bring this classic soup to your kitchen.
For the Sausage
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
For the Soup Base
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
For the Potatoes
- 4 large russet potatoes, thinly sliced
- 2 tablespoons unsalted butter
For the Greens
- 1 bunch kale, stems removed and roughly chopped
- 2 cups fresh spinach
For the Finishing Touches
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Red pepper flakes, to taste
- Fresh parsley, chopped for garnish
Tools and Equipment
To recreate Olive Garden’s Zuppa Toscana, I use the following tools and equipment:
| Tool/Equipment | Description |
|---|---|
| Large Dutch Oven | 6-quart heavy-bottomed pot for even heat distribution |
| Chef’s Knife | Sharp, high-quality knife for efficient chopping |
| Cutting Board | Sturdy surface for chopping and slicing ingredients |
| Measuring Cups | Accurate measurements for broth and cream |
| Measuring Spoons | Precise measurement of spices and seasonings |
| Wooden Spoon | Non-scratch stirring utensil |
| Ladle | For serving the soup conveniently |
| Stove or Cooktop | Essential for simmering and cooking the soup |
| Colander | Rinse kale and potatoes before adding to the soup |
| Optional: Immersion Blender | For achieving a smoother soup texture if desired |
Having these tools on hand ensures that each step of the recipe flows smoothly, allowing me to focus on bringing out the rich flavors and comforting textures of this beloved soup.
Make-Ahead Instructions
Preparing your Zuppa Toscana ahead of time makes busy evenings effortless. Follow these steps to ensure your soup stays fresh and flavorful.
- Cook the Soup: Prepare the Zuppa Toscana following the recipe instructions. Make sure all ingredients are thoroughly cooked and the flavors are well blended.
- Cool the Soup: Allow the soup to reach room temperature. This helps prevent condensation and maintains the soup’s texture during storage.
- Portion the Soup: Divide the cooled soup into airtight containers. Portioning makes reheating quick and reduces the chances of spoilage.
Store the Soup:
| Storage Method | Duration |
|---|---|
| Refrigerator | Up to 4 days |
| Freezer | Up to 3 months |
- Label Containers: Clearly label each container with the date and contents. This ensures you use the oldest portions first and keeps your storage organized.
- Freeze for Long-Term Storage: If freezing, leave some space at the top of each container to allow the soup to expand as it freezes. This prevents container cracking.
- From Refrigerator: Pour the desired amount into a saucepan and heat over medium heat, stirring occasionally until warmed through.
- From Freezer: Thaw the soup overnight in the refrigerator before reheating on the stove. Alternatively, use the microwave on a low setting, stirring occasionally to ensure even heating.
- Refresh the Soup: After reheating, stir in a little fresh kale or a splash of heavy cream to enhance the soup’s flavor and texture.
By following these make-ahead instructions, you’ll have a delicious and comforting Zuppa Toscana ready whenever you need it.
Instructions
Recreating Olive Garden’s Zuppa Toscana at home is simpler than you might think. Follow these steps to bring this comforting soup to your kitchen.
Prep Ingredients
- Slice the Sausage: Remove the Italian sausage from its casing and slice it into 1/4-inch thick pieces.
- Dice the Potatoes: Peel and dice 4 large russet potatoes into bite-sized cubes.
- Chop the Vegetables: Finely chop 1 large onion, mince 3 cloves of garlic, and roughly chop 5 cups of kale, removing the tough stems.
Cook Sausage
- Heat the Dutch Oven: Place your large Dutch oven over medium heat and add 2 tablespoons of olive oil.
- Brown the Sausage: Add the sliced sausage to the pot. Cook, stirring occasionally, until the sausage is browned and cooked through, about 5-7 minutes.
- Remove and Set Aside: Transfer the cooked sausage to a plate, leaving the rendered fat in the pot.
Sauté Vegetables
- Add Onions and Garlic: In the same pot, add the chopped onions. Sauté until translucent, about 3 minutes.
- Incorporate Garlic: Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
- Combine with Sausage: Return the browned sausage to the pot with the sautéed vegetables.
Combine Ingredients
- Add Potatoes and Broth: Pour in 6 cups of chicken broth and add the diced potatoes. Stir to combine all ingredients.
- Season the Soup: Sprinkle in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of red pepper flakes for a bit of heat.
- Bring to a Boil: Increase the heat to high and bring the soup to a gentle boil.
Simmer the Soup
- Reduce Heat: Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes, or until the potatoes are tender.
- Add Kale and Spinach: Stir in the chopped kale and 2 cups of fresh spinach. Cook until the greens are wilted, about 5 minutes.
- Finish with Cream and Cheese: Pour in 1 cup of heavy cream and stir in 1/2 cup of grated Parmesan cheese. Let the soup simmer for an additional 5 minutes to meld the flavors.
- Adjust Seasoning: Taste the soup and adjust the seasoning with more salt or pepper if necessary.
- Serve Hot: Ladle the Zuppa Toscana into bowls and garnish with extra Parmesan cheese and a sprinkle of red pepper flakes if desired.
Serving Suggestions
I love creating the perfect meal experience around my Zuppa Toscana. Here are some of my favorite ways to serve this comforting soup:
- Crusty Baguette or Garlic Breadsticks: Nothing beats dipping a warm, crusty baguette into the rich, savory broth. Garlic breadsticks add an extra layer of flavor that pairs beautifully with the soup’s hearty ingredients.
- Mixed Green Salad: A fresh mixed green salad with a light vinaigrette provides a crisp contrast to the creamy soup. I like to include ingredients like cherry tomatoes, cucumbers, and red onions for added texture and flavor.
- Garnishes: Enhance the presentation and taste by garnishing each bowl with freshly grated Parmesan cheese and a sprinkle of red pepper flakes. A drizzle of extra virgin olive oil can also add a silky finish.
- Roasted Red Peppers or Spicy Sausage: For those who enjoy a bit of heat, adding roasted red peppers or an extra slice of spicy Italian sausage can elevate the soup’s flavor profile.
- Wine Pairing: A glass of robust red wine, such as Chianti or Sangiovese, complements the savory notes of the soup. If you prefer white wine, a crisp Pinot Grigio works wonderfully without overpowering the flavors.
- Grilled Vegetables: Adding a side of grilled zucchini, bell peppers, or asparagus can round out the meal with additional nutrients and vibrant colors.
- Cheesy Garlic Bread: For an indulgent touch, serve cheesy garlic bread alongside the soup. The melted cheese and garlic butter create a delicious pairing that enhances each spoonful.
These serving suggestions not only enhance the flavors of the Zuppa Toscana but also create a well-rounded and satisfying meal. Whether it’s a cozy weeknight dinner or a special gathering, these ideas will make your homemade soup experience truly memorable.
Conclusion
Bringing Olive Garden’s Zuppa Toscana into my home was a game changer. It’s comforting to enjoy this rich and hearty soup without leaving the kitchen. Whether you’re cooking for a busy weeknight or hosting friends, this recipe never disappoints. I hope you find as much joy in making and savoring it as I do. Happy cooking!
