This copycat Olive Garden Zuppa Toscana is spicy, hearty, and creamy without being too heavy. The spices from the Italian Sausage are mellowed down by the creamy broth, and chopped kale gives it a touch of fresh greens that make it a complete meal.
Ingredients you’ll need:
If you want to make a lighter version of Olive Garden Zuppa Toscana use ground turkey Italian sausage.
- Italian sausage. I like to use ground turkey Italian sausage to cut down on calories
- Onions and garlic make this soup fragrant and tasty
- Yukon Gold potatoes. Have a beautiful golden color and a dense texture
- Chicken stock is the base for our soup
- Fresh kale is perfect for soup because it holds its texture well when cooked
- Heavy cream makes the broth rich and creamy
- Bay leaves and dry basil are the perfect herbs to flavor this delicious soup
- Bacon for a smoky touch. You can cook and crumble it yourself or use Real Bacon bits.
How to make Zuppa Toscana soup?
Olive Garden Zuppa Toscana is very easy to make and you only need one pot!
- In a large Dutch oven, over medium-high heat, cook the Italian sausage with the chopped onions and garlic until fully cooked, crumbling it as it cooks. Discard any excess fat.
- Add the diced potatoes, chicken broth, bay leaves, and basil, and bring to a simmer. Cook until the potatoes are tender, about 10 minutes.
- Stir in the chopped kale and heavy cream. Simmer for an additional 5-7 minutes and add salt and pepper to taste. Serve with crumbled bacon on top.
Is Zuppa Toscana heatlhy?
Ground turkey Italian sausage is high in protein and low in fat, so by using it instead of pork sausage, you reduce the calories in the soup making it healthier.
If you want to take it a step further, use half and half instead of heavy whipping cream and avoid adding bacon. We all know kale is very nutritious and rich in antioxidants so yes, I consider Zuppa Toscana to be a healthy meal.
What to serve with Zuppa Toscana Soup?
Olive Garden Zuppa Toscana is a full meal all in itself, but you might want to add a slice of homemade Italian Bread Recipe to sop up the delicious creamy broth.
Surprise your family with a delicious Pecan Upside-Down Cake Recipe for dessert, and your meal will be a huge success.
Can you freeze Zuppa Toscana soup?
If you want to make Zuppa Toscana ahead of time and freeze it, you can. Cook it according to the recipe’s instructions, but don’t add the heavy cream, and don’t cook the potatoes all the way through.
Let it cool completely before storing it in an airtight container and freezing it for up to 3 months. Before serving, let it thaw completely, reheat it, and add the heavy cream.
Easy Olive Garden Zuppa Toscana Recipe
- 1 lb ground turkey Italian sausage
- 1 cup white onion, chopped
- 2 garlic cloves, minced
- 1.5 lb Yukon gold potatoes, diced
- 4 cups chicken stock
- 1 cup water
- 3 cups kale, chopped
- ¾ cup heavy cream ( half and half for a lighter version)
- 2 bay leaves
- 1 tsp dry basil
- 4 tbsp of cooked, crumbled bacon (or Real bacon bits)
- Salt and pepper to taste
- In a large dutch oven, over medium-high heat, cook the ground turkey Italian sausage with the chopped onion and minced garlic until fully cooked. Discard any excess fat.
- Add the diced potatoes
- Stir in the chicken broth, water, bay leaves, and dried basil. Bring to a boil, reduce the heat, and simmer until the potatoes are tender about 10 mins.
- Mix in the chopped kale
- Pour in the heavy cream and simmer for an additional 5 minutes. Season with salt and pepper to taste. Serve with crumbled bacon on top.