It’s soup night and I’m making a classic: Zuppa Toscana!
We love this hearty soup at Olive Garden when we eat out and it brings back wonderful memories including our engagement dinner!
When we can’t make it to OG I make a big ol’ pot at home of Zuppa Toscana, filled with creamy broth and potatoes, sausage, and kale.
The ultimate winter meal, this soup will warm you up and fill your belly!
In February we had an Engagement Dinner! Time to celebrate our upcoming March wedding with our favorite people.
And the perfect place for a lively celebration dinner….Olive Garden of course!
My best friend and maid of honor, Connie
My parents, Gma, good friends Nathan and Vince, Ashton and I, and Connie and Michael.
Now I’ve been eating at Olive Garden since waaaay back in the day when it opened in my hometown of Fort Walton Beach, FL. I’m a big fan of their Italian Margaritas, Tiramisu, Steamed Mussels, and Seafood Portofino. But my all time favorite is their Soup and Salad Combo. You get unlimited salad, breadsticks, and their amazing soup are my jam!
My top choice: Zuppa Toscana soup- potatoes, kale, and sausage! Oh my!
Check out my recipe version of this hearty soup below.
Zuppa Toscana Soup
Makes 8 servings.
Ingredients
- 16 oz breakfast sausage crumbled (I like Spicy Italian flavored)
- 1 Vidalia onion Diced
- 2 slices Bacon Diced
- 3 cloves Garlic Minced
- 3 whole Medium Potatoes skin on and cubed
- 4 1/2 cups Chicken Stock
- 1/2 bunch Kale Chopped
- 1/2 cup Half and Half
- Salt and Pepper to taste
Instructions
- Crumble sausage into a heavy soup pot or Dutch oven and heat over medium-high heat until cooked through. Drain on a plate and set the sausage aside.
- Add onions and bacon to the pot. Reduce heat to medium and cook until onions are softened.
- Add minced garlic and cook for an additional minute.
- Add chicken stock and potatoes to the pot and simmer for 15 to 20 minutes until potatoes are almost done.
- Add remaining ingredients as well as the sausage and simmer for 5 more minutes.
- Serve hot with salad and crusty garlic bread!
Crumble sausage into a pot and cook over medium-high heat until browned.. Drain on a plate and set aside.
Add onions and bacon to the pot. Cook on medium until onions are softened. Add minced garlic and cook for an additional minute.
I use 3 good size potatoes for this soup. Leave the skin on and cut into cubes.
Add chicken stock and potatoes to the pot and simmer for 15
to 20 minutes until potatoes are almost done.
to 20 minutes until potatoes are almost done.
Add half and half and sausage to the pot.
Roughly chop half a bunch of kale, removing the stems.
Add remaining ingredients and simmer for 5 more minutes.
Serve hot with a salad and crusty garlic bread, just like Olive Garden!
Dinner’s served!
Just like Olive Garden…or better?
I love Olive Garden. There is a recipe floating around on Pinterest for a copy cat Olive Garden vinegrette! Zuppa Toscana is my absolute favorite soup as well. My 2nd is the chicken gnocci.
I really like this blog, I am a huge foodie myself. I look forward to seeing more of your creations!
Thanks so much! Also check out my post here on my version of the Olive Garden Salad https://www.4theloveoffoodblog.com/2013/01/olive-garden-salad-dressing-and-italian.html
Copycat mints: Andes creme de menthe candies. That's what they use, just in a special wrapper:)
This is probably the 30th time I made your recipe. Over the years. My family and neighbors love it! I'm currently waiting to add in the remaining ingredients. We need a hearty warm meal tonight. Because we are going to have a long road trip tomorrow. Thank you
Priscilla,
This made my day. So glad you like my recipe! I shared your comment on my Facebook page also.