Best 6 Zuppa Toscana From Olive Garden Recipes

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Zuppa Toscana is a delicious and hearty soup that can be enjoyed by people of all ages. It is a Tuscan-style soup that is made with Italian sausage, potatoes, kale, and beans. The soup is typically served with bread or crackers. Zuppa Toscana is a popular dish at the Olive Garden restaurant chain, but it can also be easily made at home. If you are looking for a delicious and comforting soup to warm you up on a cold day, Zuppa Toscana is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

ZUPPA TOSCANA FROM OLIVE GARDEN



Zuppa Toscana from Olive Garden image

This is my favorite soup. This recipe is supposedly from someone who used to work at Olive Garden according to tuscanrecipes.com. This recipe tastes exactly like it does at Olive Garden. I love it! Here for safe keeping, considering I've already lost it once!

Provided by CookingLaura

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb mild Italian sausage
1 1/2 teaspoons crushed red pepper flakes
1 large diced onion, white
4 tablespoons bacon, chopped
2 teaspoons garlic
10 cups water
5 chicken bouillon cubes
1 cup heavy cream
3 sliced potatoes, Russet works well
1/4 bunch kale

Steps:

  • Remove sausage from casings if applicable. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
  • In the same pan, sauté bacon, onions and garlic for approxiamtly 15 minutes or until the onions are soft.
  • Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
  • Add potatoes and cook until soft, about half an hour.
  • Add heavy cream and cook until thoroughly heated.
  • Stir in the sausage.
  • Add kale just before serving. Delicious!

EASY OLIVE GARDEN ZUPPA TOSCANA SOUP



Easy Olive Garden Zuppa Toscana Soup image

This Easy Olive Garden Zuppa Toscana Soup is a super quick and simple copycat recipe with rich, creamy flavor you can't resist!

Provided by Tiffany

Categories     Soup

Time 40m

Number Of Ingredients 12

1 pound spicy Italian ground sausage (use mild for kid-friendly)
4 tablespoons butter
½ white onion (diced)
1 tablespoon minced garlic
6 cups chicken broth
2 cups water
4-5 yellow potatoes (cut into 1-inch pieces)
3 teaspoons salt (or to taste)
1 teaspoon black pepper
2 cups heavy cream
4 cups chopped kale
chopped bacon or bacon bits and grated parmesan cheese for topping (optional)

Steps:

  • In a large pot saute sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside.
  • In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
  • Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale, and heavy cream. Add sausage. Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese if desired.

Nutrition Facts : Calories 833 kcal, Carbohydrate 16 g, Protein 25 g, Fat 76 g, SaturatedFat 38 g, TransFat 1 g, Cholesterol 246 mg, Sodium 3849 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

OLIVE GARDEN ZUPPA TOSCANA SOUP



Olive Garden Zuppa Toscana Soup image

This is The Olive Garden's recipe, from their cookbook. It is not a copycat. It has been cut down to make a more reasonable size. I have made this for several years, and everyone who has tasted it, loves it. It is a hearty meal in itself, or it can be served with salad and bread. This is especially good on a cold winter night ! ***I have edited the cooking order to make the preparation time shorter.***

Provided by Karen Anne Newton RN

Categories     One Dish Meal

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

10 cups water
7 chicken bouillon cubes (not granules)
1 teaspoon salt
1 1/2 teaspoons crushed red pepper flakes
2 teaspoons garlic paste
1 lb russet potato, peeled and sliced (Or cubed. About 3 large)
1 lb ground Italian sausage
1 large white onion, diced
1 bunch fresh kale, torn in small pieces (or 16 oz. bag of prewashed and cut Kale. Discard stems)
1 cup heavy cream
4 ounces bacon bits, Hormel is good

Steps:

  • In a large stockpot, put water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook on medium heat, stirring occasionally.
  • Sauté the sausage and onion in a skillet, until the sausage is brown, then add it to the stockpot, along with the Kale. Simmer for 20 - 30 minutes, or until Kale and potatoes are tender.
  • Add the cream and bacon bits, and simmer for about 10 minutes.
  • Notes:.
  • I use 10 medium size potatoes.
  • Half and Half can be substituted for the heavy cream if desired.
  • Kale can be found in the produce department of most grocery stores.
  • The soup at The Olive Garden is not thick. If you wish yours to be more like a cream soup, simply simmer it longer, and mash some of the potatoes in the pot with a wooden spoon, and stir frequently until of the desired consistency.

OLIVE GARDEN ZUPPA TOSCANA



Olive Garden Zuppa Toscana image

Make and share this Olive Garden Zuppa Toscana recipe from Food.com.

Provided by Leslie O

Categories     Pork

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 1/2 cups spicy sausage
2 medium potatoes, cut in half lengthwise and cut into 1/4 inch slices
3/4 cup onion, diced
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale leaves, cut in half, then sliced
2 tablespoons chicken base
1 quart water
1/3 cup heavy cream

Steps:

  • If sausage is in links, take out of wrapper (or slice).
  • Cook ground sausage, until done. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion.
  • Add garlic to the onion, and cook 1 minute.
  • Add chicken base, water, and potatoes; simmer 15 minutes.
  • Crumble bacon.
  • Add crumbled bacon, sausage, kale and cream.
  • Simmer 4 minutes, then serve.

Nutrition Facts : Calories 314.6, Fat 17.5, SaturatedFat 8.6, Cholesterol 47.1, Sodium 222.6, Carbohydrate 34.4, Fiber 4.7, Sugar 2.9, Protein 7.3

OLIVE GARDEN ZUPPA TOSCANA



Olive Garden Zuppa Toscana image

I added corn, parsley, cilantro, bell peppers, and jalapenos, but I'll post this as written. Love to find another variety. Recipe courtesy of www.tablespoon.com.

Provided by AmyZoe

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb hot sausage
1 medium onion, diced
3 garlic cloves, minced
1 tablespoon flour
64 ounces chicken broth
6 russet potatoes
1 cup heavy cream
6 cups torn kale, pieces

Steps:

  • Add sausage to a large soup pot and crumble as it cooks over medium heat.
  • When sausage is broken up and beginning to brown, add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent.
  • Sprinkle flour over mixture and stir to combine.
  • Pour in the chicken broth and bring to a boil.
  • Meanwhile, wash potatoes and cut each in half lengthwise. Slice into 1/4 inch slices.
  • Once soup is boiling, add potatoes to pot.
  • Cook for 20 minutes or until potatoes are fork tender.
  • Reduce heat to low and stir in the heavy cream and the kale. Cook for 5 minutes, stirring occasionally.
  • Serve hot.

Nutrition Facts : Calories 630.8, Fat 37.3, SaturatedFat 16.4, Cholesterol 108.8, Sodium 1534.4, Carbohydrate 49.5, Fiber 6.4, Sugar 3.4, Protein 25.8

OLIVE GARDEN COPYCAT ZUPPA TOSCANA



Olive Garden Copycat Zuppa Toscana image

This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.

Provided by Cycle Michael

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, wash, sliced in half, and then in 1/4 inch slices
1 large vidalia onion, chopped
4 slices cooked bacon, chopped
1 teaspoon Accent seasoning (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 garlic cloves, minced or 1 tablespoon of minced garlic from jar
2 cups packed in measuring cup kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth, add i envelope of chicken bouillon for extra flavor
1 quart water
2 teaspoons flour or 2 teaspoons cornstarch, mixed with enough water to make a paste
1 cup heavy whipping cream (tempered)

Steps:

  • Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
  • Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
  • Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
  • Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
  • Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
  • Check for taste and then serve.

Tips:

- Choose high-quality sausage for the best flavor. Hot or mild Italian sausage can be used, depending on your preference. - Use fresh vegetables for the best flavor and texture. - Don't skimp on the garlic! It adds a lot of flavor to the soup. - Use a good quality chicken broth. It makes a big difference in the flavor of the soup. - Use fresh kale or spinach for the best flavor and texture. - Add the pasta to the soup just before serving to prevent it from becoming overcooked. - Serve the soup with a sprinkle of grated Parmesan cheese and a drizzle of olive oil.

Conclusion:

This Olive Garden Zuppa Toscana soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. With its creamy broth, tender kale, and flavorful sausage, this soup is sure to be a hit with your family and friends. So next time you're looking for a comforting and delicious soup, give this Zuppa Toscana a try!

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