Two words for you…. Zuppa Toscana.
Is your mouth watering yet?
I think everyone here knows by now that I’m not exactly a great cook in general and I’m not a food blogger, but when I nail a recipe I REALLY nail the recipe. My familys begs for it at least once a week, so you know it’s gotta be good with those picky eaters, right?
Zuppa Toscana is my favorite soup of all time and I can’t go to Olive Garden without getting it, so for years I’ve been trying to figure this one out. I’ve found other recipes and mixed and matched ingredients, and over time I developed something that has turned into a staple. Seriously. It’s a whole new food group of its own in my house. Ha! It’s super easy to make, done in usually a half hour or less, and soooo delicious- and it tastes just like Olive Garden’s Zuppa Toscana!
Let’s get right to it!
- 1 pound ground sausage (I prefer spicy)
- ½ tsp. Cayenne pepper
- 1T butter
- 4T garlic minced
- 1 yellow onion
- 64oz. Chicken broth (two of those cartons you find at the store)
- 4-6 potatoes, thinly sliced.
- ⅓ C heavy cream
- 1-2 stalks of Kale (about 3-4 Cups chopped)
1- Add your sausage to your pot and cook through. Add your cayenne pepper once it’s cooked. (I’m always extra liberal with the cayenne because I love the extra heat!)
2-Remove your sausage from the pan and set it aside for a bit. Chop up your onions, and brown them in your pan with your butter and garlic.
*I always undercook my onions just a little because I love the texture they add, but if you prefer to cook them all the way through you totally can do that!*
3- add your chicken broth your thinly sliced potatoes. I always slice them as thing as possible, like paper thin! I love the texture it adds! I’ve used chopped potatoes before but it’s not quite the same, I prefer them sliced thin the way Olive Garden does it.
4- bring your broth and potatoes to a low boil, then let it simmer for about 25 minutes, until potatoes are cooked through and soft.
5-chop up your kale and add it in. I like to leave mine in kind of larger pieces and chop some of the stem in for crunch.
6-add your sausage and the heave cream and stire it up. Let it sit for about 5 minutes before serving.
This soup is amazing with fresh cracked pepper and shredded romano cheese on top! We also love it for dipping breadsticks or roles. My mouth is drooling just thinking about it!
Prepare to add this to your regular menu, if you are a zuppa toscana lover then I already know this is going to be a huge hit! Let me know what you think and send me your other favorite Olive Garden copycat recipes, I’d love to try them!
P.S. – if you love this, then you might want to check out one of my other recipes- I am a total sucker for this snickerdoodle one!