Zuppa Toscana Soup Recipe: Olive Garden Copycat Delight
At Sincere Scribbles, we love recreating classic dishes with a Southern flair, and today we're diving into a beloved favorite—Olive Garden’s Zuppa Toscana Soup. This flavorful, robust soup is perfect for anyone looking for a comforting, hearty meal. We’ve added a few personal touches to make it not only healthier but also more in tune with the rich, soulful flavors of the South.
Equipment
- 1 large pot or slow cooker If using a slow cooker, cook on low for 8 to 12 hours.
Ingredients
- 1 pound ground mild Italian sausage
- 1 large diced onion
- 2 cups chopped kale
- 2 cups collard greens
- 6 large potatoes, sliced
- 8 cups chicken broth
- 2 cups water
- 1 ½ tsp salt
- 2 tsp black pepper
- 5 tbsp butter
- 3 cups heavy cream
- 2 tbsp minced garlic
- 1 tsp dried basil
Instructions
- Start by browning your ground mild Italian sausage in a large pot.
- Once fully cooked, set it aside and use the same pot to sauté your onions and garlic until they turn translucent and fragrant. This step ensures that the flavors are infused throughout the soup.
- After that, add in your sliced potatoes, chicken broth, and water, and allow the mixture to simmer until the potatoes are tender.
- At this stage, you'll incorporate the chopped kale or collard greens, basil, and the browned sausage. If using the slow cooker, add these in about halfway through cooking.
- Finish by stirring in the butter and heavy cream, which creates the rich, creamy texture that makes Zuppa Toscana so indulgent. If using a slow cooker, add these in at the last hour of cooking.
Notes
For a lighter, healthier version, you can also leave out the butter and heavy cream like I did in this batch in the photos above.