Ingredients
hot or mild
diced
minced
can sub Worcestershire sauce
about 1 lb.
roughly chopped
optional
Zuppa Toscana Soup
The Cozy Cook (Stephanie)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 15 min | 45 min | 60 min | 1 |
It is so easy to make Olive Garden's classic Zuppa Toscana Soup at home! This incredible copycat recipe is even better than the restaurant version and can be made on the stove top or in the crock pot!
soup
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Recommended Equipment
Measuring cups
Knife
Soup pot
Measuring spoons
Stirring spoon
Cutting board
Ladle
Instructions
Cook and crumble the sausage in a large soup pot over medium heat until cooked through, about 10 minutes. Reserve 1 tablespoon drippings and set the sausage aside. (1 additional tbsp. butter can be used if you don’t have drippings.)
1 pound Ground Italian Sausage hot or mild1 tablespoon Butter
Add the drippings and butter to the soup pot and add the onions. Cook over medium heat until softened, about 5 minutes. Add the garlic, hot sauce, soy sauce, and seasonings and cook for 1 more minute.
1 tablespoon Butter 1 small Yellow Onion diced3 cloves Garlic minced1 teaspoon Hot Sauce 1 teaspoon Soy Sauce can sub Worcestershire sauce1 teaspoon Mustard Powder, Dried Parsley 0.5 teaspoon Dried Oregano, Dried Basil
Add the flour and stir continuously for 2 minutes, until the raw flour smell is gone.
3 tablespoons Flour
Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner. Bring to a boil, then reduce to a simmer.
5 cups Chicken Broth 1 cup Heavy Cream
Clean the potatoes and pat them dry. Cut them in half lengthwise, then cut into 1/4-inch slices. Add the the potatoes to the soup along with the cooked sausage.
1 pound Ground Italian Sausage hot or mild3 - 4 small Russet Potatoes about 1 lb.
Simmer for 10 more minutes, or until the potatoes are nearly fork tender. Stir in the kale and simmer for 5 more minutes.
3 cups Kale roughly chopped
Transfer to serving bowls and garnish with red pepper flakes, grated Parmesan, and/or chopped bacon. Serve!
1 Pinch Of Red Pepper Flakes optionalGrated Parmesan Roughly Chopped Bacon
Zuppa Toscana Soup
The Cozy Cook (Stephanie)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 15 min | 45 min | 60 min | 1 |
It is so easy to make Olive Garden's classic Zuppa Toscana Soup at home! This incredible copycat recipe is even better than the restaurant version and can be made on the stove top or in the crock pot!
soup
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Measuring cups
Knife
Soup pot
Measuring spoons
Stirring spoon
Cutting board
Ladle
Ingredients
hot or mild
diced
minced
can sub Worcestershire sauce
about 1 lb.
roughly chopped
optional
Instructions
Cook and crumble the sausage in a large soup pot over medium heat until cooked through, about 10 minutes. Reserve 1 tablespoon drippings and set the sausage aside. (1 additional tbsp. butter can be used if you don’t have drippings.)
1 pound Ground Italian Sausage hot or mild1 tablespoon Butter
Add the drippings and butter to the soup pot and add the onions. Cook over medium heat until softened, about 5 minutes. Add the garlic, hot sauce, soy sauce, and seasonings and cook for 1 more minute.
1 tablespoon Butter 1 small Yellow Onion diced3 cloves Garlic minced1 teaspoon Hot Sauce 1 teaspoon Soy Sauce can sub Worcestershire sauce1 teaspoon Mustard Powder, Dried Parsley 0.5 teaspoon Dried Oregano, Dried Basil
Add the flour and stir continuously for 2 minutes, until the raw flour smell is gone.
3 tablespoons Flour
Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner. Bring to a boil, then reduce to a simmer.
5 cups Chicken Broth 1 cup Heavy Cream
Clean the potatoes and pat them dry. Cut them in half lengthwise, then cut into 1/4-inch slices. Add the the potatoes to the soup along with the cooked sausage.
1 pound Ground Italian Sausage hot or mild3 - 4 small Russet Potatoes about 1 lb.
Simmer for 10 more minutes, or until the potatoes are nearly fork tender. Stir in the kale and simmer for 5 more minutes.
3 cups Kale roughly chopped
Transfer to serving bowls and garnish with red pepper flakes, grated Parmesan, and/or chopped bacon. Serve!
1 Pinch Of Red Pepper Flakes optionalGrated Parmesan Roughly Chopped Bacon