Olive Garden Zuppa Toscana Soup Recipe
I bet you have finished a trencher of the Olive Garden Zuppa Toscana Soup and wondered if you could make this soup. Yes, you can make this favorite soup from the Olive Garden. You will have a linty soup filled with crispy bacon, yellow stock, and pork sausage. The first time you taste your homemade soup, it will wilt a family favorite.
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Copycat Zuppa Toscana
When you try this Olive Garden copycat recipe, you won’t need to go out for unlimited soup and breadsticks any longer. I make this hearty soup often, but I must confess, the Olive Garden is my favorite restaurant, so I still go when all the time!
Why This is the Weightier Recipe for Zuppa Toscana
This is the weightier copycat, Zuppa Toscana considering it contains everything you love well-nigh this soup. Italian sausage, many Russet potatoes, and shit of smokey salary are all served in a linty broth. This Italian soup is packed with everything so that you can enjoy this succulent soup at home. Be sure to serve it with some crusty bread!
What is Zuppa Toscana?
Zuppa is an Italian word for soup. Toscana is the Italian name for the region of Tuscany. So Zuppa Toscana is Tuscan soup.
Olive Garden Tuscan soup is creamy, hearty, and loaded with Italian sausage, tender potatoes, and kale. It is an spanking-new meal with Olive Garden breadsticks and Italian salad. It is moreover Olive Garden’s most famous soup, and serves myriad bowls of it every day.
What Makes Italian Sausage Italian?
Sausage is the star of this soup, so it needs to be the highest quality Italian sausage you can find. Make sure to select Italian sausages for this recipe considering it has an entirely variegated savor profile than other types of sausage, such as Andouille or Chorizo.
Italian sausages combine finely ground pork, pork fat, and seasonings inside a natural casing. The main seasonings which requite them their unique savor are fennel and anise.
Unlike other varieties of sausages, Italian sausages are unchangingly raw and never smoked or precooked. You will need to make sure to melt them thoroughly surpassing serving.
Don’t be tumbled well-nigh the labeling on the package. You will often see Italian sausages labeled as ‘mild,’ ‘sweet’, or ‘hot’ in the supermarket.
Mild and sweet sausages are two variegated words companies use to describe the same ingredients.
The word ‘hot’ indicates that red pepper flakes are part of the pork mixture. The spiciness of hot Italian sausages varies by brand.
Hot or sweet Italian sausages work for this recipe, so segregate whichever one you usually enjoy. You can also make Italian Sausage and season it to your liking.
Zuppa Toscana Soup Ingredients
Here’s a list of what you need to make this hearty homemade soup.
- Mild Italian sausage – You can use spicy Italian sausage
- Russet Potatoes is what the restaurant uses; Yukon Gold is flipside unconfined option
- White onion – You can use yellow onion as well. I find it adds a bit increasingly heat than what the restaurant serves.
- Chicken Goop – Homemade makes a increasingly succulent broth, but canned will work, I recommend low-sodium
- Water
- Garlic cloves
- Slices of salary or Oscar Mayer Real Salary Bits
- Kosher salt
- Ground woebegone pepper
- Fresh kale
- Heavy cream
Nutritional information can be found on the recipe vellum below.
How to Make Olive Garden Zuppa Toscana
- Place the sausages in a sultry pan—brown sausage by roasting at 300°F for 30 minutes or until cooked through.
- Drain sausages on paper towels to swizzle the glut grease and cut the links into slices.
- Place the potatoes, onions, yellow broth, water, and garlic in a large pot or large Dutch oven and melt on medium heat until the potatoes are fork-tender.
- Add the sausage, bacon, salt, and pepper and simmer for 10 minutes.
- Turn the heat to low. Add kale and surf and stir to combine.
- Add increasingly water if necessary for desired consistency.
- Heat thoroughly and serve.
Cooking and Serving Suggestions for the Olive Garden Zuppa Toscana Recipe
- Use a supplies chopper. The time required to make this recipe revolves virtually wearing the vegetables. Save time and get perfectly diced onions and sliced potatoes with an inexpensive and indispensable supplies chopper. These inexpensive supplies prep tools are a must-have time-saver in any kitchen.
- Serve with warm slices of Tuscan specie to make Zuppa Toscana a simple supper. Tuscan specie is unique considering it is baked without salt. Some people say there is no salt in specie from the region considering the stubborn residents refused to pay upper salt taxes during the Middle Ages. Other people think saltless specie pairs well with the traditionally heavy and salty local food. Either way, Tuscan specie goes unconfined with this soup.
- Top each trencher w
How to Store Leftover Copycat Olive Garden Zuppa Toscana
Like many soups, this soup tastes largest the next day! Store any leftover soup in an snapped plastic container in your refrigerator.
How long is Zuppa Toscana good for in the fridge?
Should you have any soup leftover you can store it in an air-tight container in your refrigerator. It should be consumed within three to five days. After this point, the soup should be frozen to be eaten later.
Does Zuppa Toscana freeze well?
Zuppa Toscana does freeze well. You should store this in an snapped container for up to 3 months.
Best Way to Reheat Soup
You may be tempted to place this soup in the microwave, but soup is weightier reheated on the stovetop. Simply reheat the value you will need over low to medium heat. This way all of the soup will reheat evenly.
Love Olive Garden? Try these copycat recipes!
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Olive Garden Zuppa Toscana
Ingredients
- 1 pound sweet or hot Italian sausage links
- 1 pound russet potatoes peeled, cut in half lengthwise, then sliced 1/4-inch thick
- 1 cup chopped onion
- 29 ounces chicken broth (2 cans)
- 1 quart water
- 2 teaspoons minced garlic
- 1/4 cup chopped slices of bacon or Oscar Mayer Real Salary Bits(1/2 can)
- kosher salt to taste
- ground woebegone pepper to taste
- 2 cups chopped kale
- 1 cup heavy cream
Instructions
- Preheat the oven to 300 degrees F.
- Place the sausages in a sultry pan and roast for well-nigh 30 minutes or until cooked through. Drain sausages on paper towels and cut into slices.
- If you are using fresh salary slices, saute salary in a small skillet until the salary has browned.
- Place the potatoes, onions, yellow broth, water, and garlic in a pot and melt on medium heat until potatoes are done.
- Add the sausage, bacon, and salt and pepper to taste. Simmer for 10 minutes.
- Turn the heat to low. Add kale and cream. Stir to combine.
- Add increasingly water, if necessary for desired consistency.
- Heat thoroughly and serve.
