Creamy Tuscan Sausage Kale Soup Zuppa Toscana Copycat

Recipe Introduction

Ever get that craving for something creamy, hearty, and just plain comforting? You know? I do! Let's talk zuppa toscana soup olive garden .

It's like a warm hug in a bowl. This recipe brings that Olive Garden magic right to your kitchen.

This Tuscan soup recipe comes from the Italian countryside. Think rustic kitchens and families gathering around. It's simple, ready in about 50 minutes.

This recipe makes enough for 6-8 servings. Perfect for sharing with mates or enjoying leftovers.

Why You'll Love This Homemade Olive Garden Zuppa Toscana

Honestly, this soup is good for the soul. The kale is packed with vitamins. The Italian sausage soup satisfies that meaty craving.

Make it on a chilly evening for a proper pick-me-up. Plus, it's so easy, anyone can do it!

What Makes This Zuppa Toscana Special

This creamy kale soup is a copycat recipe, but better! It's got that same rich flavor. We're using fresh ingredients and adjusting the spices just right.

I have to say that my version is extra comforting. This is not just a soup. It's an experience.

Okay, let's get this sorted. Right, so we're aiming for a right proper list of related to our "zuppa toscana soup olive garden" recipe and trying to reach all the potential recipe search terms.

First, we'll get the olive garden soup recipe right. Then, we can puff it out with some new suggestions until we have 10 in total.

Here's the ingredient list, nothing fancy just the good stuff.

Okay, let's get this sorted. We're diving headfirst into making zuppa toscana soup olive garden style. Right, so we're aiming for a right proper list of ingredients and gear to make our creamy Tuscan sausage soup.

Forget the fancy stuff. It's all about simple, tasty, and easy.

Ingredients & Equipment: The Lowdown

Let's make some Homemade Olive Garden Zuppa Toscana . It’s about nailing the basics. No need to overcomplicate things. Just a few key ingredients.

Main Ingredients: Let's Get Real

• Italian Sausage: 1 lb (450g) . Sweet or hot, up to you. Get good stuff. Quality matters here. If the sausage smells good raw, it'll taste even better cooked.
• Yellow Onion: 1 medium , diced. Roughly 1 cup (150g) .
• Garlic: 2 cloves , minced. Don’t be shy.
• Chicken Broth: 8 cups (2 litres) . Low sodium is your friend, trust me.
• Russet Potatoes: 4 medium , peeled and diced. About 2 lbs (900g) .
• Heavy Cream: 1 cup (240ml) . Don’t skimp!
• Kale: 4 cups (120g) , chopped. Remove those tough stems, yeah?
• Olive Oil: 2 tablespoons . Extra virgin, if you're feeling fancy.

Seasoning Notes: A Little Love

Salt

1 teaspoon , or to taste.

Black Pepper

½ teaspoon , or to taste.

Red Pepper Flakes

¼ teaspoon .

Optional but adds a nice kick. Parmesan Cheese: For serving. Go wild.

Honestly, a good Italian sausage soup needs a bit of oomph. Red pepper flakes do the trick. Fennel seeds too can be very nice, try it next time.

A sprinkle of red pepper flakes gives it that something special. Essential spice combinations makes the best Zuppa Toscana recipe.

Equipment Needed: Keep it Simple

• Large Dutch Oven or Soup Pot. A big ol' pot is key.
• Cutting Board. Don't use the counter.
• Chef’s Knife. A decent one makes life easier.
• Measuring Cups and Spoons. Get 'em out.
• Ladle. For serving, obviously.

You probably have most of this already. Don't sweat it if you don't have a Dutch oven. Any big pot will do.

The aim is an Easy soup recipe that is perfect for Soup for chilly evening ,

So, now you know what to do. Let's get cooking, eh? This Creamy kale soup is going to be bloody delicious! I'm telling you now, this Tuscan soup recipe will be your next comfort food.

I hope you are ready to cook a Quick Zuppa Toscana !

Cooking Up a Storm: Zuppa Toscana Soup Olive Garden Style!

Okay, let's get this sorted. We're diving headfirst into a bowl of comfort food. Forget the queues, you can whip up your own Olive Garden soup recipe right in your own kitchen! We're talking about the Zuppa Toscana soup Olive Garden is famous for.

Honestly, it's easier than finding a decent parking spot on a Saturday. This Tuscan soup recipe is so good, it'll have you saying "Mamma Mia!".

Prep Like a Pro: Your Zuppa Toscana Mise en Place

First things first, get everything ready. This is the essential mise en place, folks! Dice your yellow onion (one medium) and mince your garlic (two cloves).

Peel and dice four medium russet potatoes. Chop your kale (four cups), remembering to remove those tough stems. Get one pound of Italian sausage, casings removed.

This is where we save time. Having it all prepped means you can just chuck it in as you go.

No frantic searching for the garlic press mid-cook! Safety first, always wash your hands after handling raw sausage.

Zuppa Toscana step-by-step: From Pot to Plate

Right, so we're aiming for a right proper list of related to our "zuppa toscana soup olive garden" recipe.

Here's how to make your creamy kale soup:

1. Brown the sausage in two tablespoons of olive oil over medium high heat. Break it up with a spoon. Once browned, remove and set aside.
2. Sauté the diced onion in the same pot until softened (about five minutes). Add the minced garlic and cook for another minute.
3. Pour in eight cups of low-sodium chicken broth and bring to a boil.
4. Add the diced potatoes. Cook until tender, around 10- 15 minutes .
5. Stir in the cooked sausage, one cup of heavy cream, chopped kale, salt (one teaspoon), pepper (half a teaspoon), and red pepper flakes (optional). Cook until the kale wilts, about five minutes.
6. Ladle into bowls and garnish with grated Parmesan cheese. Best Zuppa Toscana recipe? I think so!

That's your quick Zuppa Toscana sorted! Visual cue for doneness? The potatoes should be fork tender.

Zuppa Toscana Pro Tips: Elevate Your Soup Game

Here are some expert techniques or shortcuts. For a bit of extra flavour, brown the sausage really well get some crispy bits! This adds depth to the whole soup.

Common mistakes to avoid? Don’t overcook the kale, it gets bitter. Adding it right at the end keeps it fresh.

make-ahead options? Absolutely! You can make this homemade Olive Garden Zuppa Toscana a day in advance. Just store it in the fridge and reheat.

The flavours actually meld together even better overnight! It's the perfect soup for chilly evening. I love the sound of that!.

Honestly, this zuppa toscana soup olive garden copycat recipe has become a family favourite. We make it every autumn and it's always a hit.

So grab your ingredients, stick on some tunes, and get cooking! You won't regret it.

Recipe Notes: Nailing that Zuppa Toscana Soup Olive Garden Vibe

Right, so we're aiming for a right proper list of tips for our zuppa toscana soup olive garden recipe. Let's dive in! Cooking isn't about perfection; it's about having fun.

Honest! These notes will help you customize this soup to your taste.

Serving Suggestions: Plating like a Pro

This creamy kale soup is best served hot. I reckon a rustic bowl adds to the charm. A swirl of extra virgin olive oil? Yes, please! Think of it like painting a masterpiece.

And a sprinkle of parmesan? Absolutely! Serve it with crusty bread. Perfect for dunking. Maybe a side salad too? That would be a treat!

Storage Tips: Keeping it Fresh

Italian sausage soup always tastes great the next day. Let it cool completely before refrigerating. It'll keep for 3-4 days.

Want to freeze it? No worries! Store it in airtight containers. It should last for up to 3 months. Reheat gently on the stovetop.

Avoid microwaving to keep that creamy texture. Honestly, nothing beats leftover soup for lunch!

Variations: Your Soup, Your Way

Fancy a lighter version of this Tuscan soup recipe ? Use half and-half instead of heavy cream. Want to make it vegetarian? Use veggie sausage.

For a low-carb option, swap potatoes for cauliflower. Simple! And remember, spice it up with extra red pepper flakes if you're feeling brave.

Remember to play around with the ingredients! Quick Zuppa Toscana is at your fingertips.

Nutrition Basics: Goodness in a Bowl

This zuppa toscana soup olive garden copycat recipe is hearty and satisfying. It's got protein from the sausage. Carbs from the potatoes.

And vitamins from the kale. It's a balanced meal. Of course, it's a bit indulgent with the cream. But everything in moderation, eh? Homemade Olive Garden Zuppa Toscana is where it's at.

Okay, let's get this sorted, making a soup for chilly evening is easier than it sounds! It is also so easy soup recipe .

So, go on, give it a go. You've got this! Remember to grab the Best Zuppa Toscana recipe and you will enjoy!

Frequently Asked Questions

What's the best way to store leftover Zuppa Toscana soup Olive Garden copycat?

Leftover Zuppa Toscana is brilliant the next day! Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When reheating, gently warm it on the stovetop over medium heat, stirring occasionally, or microwave in short bursts.

Be mindful that the potatoes may absorb more broth as it sits, so you might need to add a splash of broth or water to thin it out a little.

Can I make this Zuppa Toscana soup Olive Garden recipe vegetarian or dairy-free?

Absolutely! For a vegetarian version, swap out the Italian sausage for vegetarian sausage crumbles and use vegetable broth instead of chicken broth. To make it dairy-free, replace the heavy cream with full fat coconut milk or cashew cream.

Keep in mind that the coconut milk may slightly alter the flavour, so taste and adjust seasonings as needed, especially with some extra herbs. It's like giving it a little culinary makeover!

How can I make my Zuppa Toscana soup Olive Garden style spicier?

If you like a bit of a kick, there are a few ways to dial up the heat. First, use hot Italian sausage instead of sweet. You can also add an extra pinch or two of red pepper flakes to the soup while it's simmering.

For a deeper, more complex heat, consider adding a finely chopped jalapeño or a dash of your favourite hot sauce. Just remember, you can always add more spice, but it's harder to take it away, so start small and taste as you go!

My Zuppa Toscana is too thick! How do I thin it out?

If your Zuppa Toscana becomes too thick, it's an easy fix! Simply add more chicken broth or water to reach your desired consistency. Start with about half a cup and stir it in well, then add more gradually until it's just right.

Remember to taste and adjust the seasoning if you add a significant amount of liquid, as it might dilute the flavour slightly.

Can I freeze Zuppa Toscana?

Freezing Zuppa Toscana is possible, but the texture of the potatoes may change slightly they can become a bit grainy. For best results, cool the soup completely, then transfer it to freezer safe containers or bags, leaving some headspace for expansion. It can be stored in the freezer for up to 2-3 months.

When ready to eat, thaw it overnight in the refrigerator and reheat gently on the stovetop. You might want to add a splash of cream or broth when reheating to restore the creamy texture.

What kind of kale should I use for Zuppa Toscana? And how do I prep it?

Curly kale is the most common and widely available choice for Zuppa Toscana, but you could also use Tuscan kale (also known as Lacinato or dinosaur kale) for a slightly milder flavour. Regardless of the type, be sure to remove the tough stems before chopping the leaves.

Give the chopped kale a good wash to remove any dirt or grit, then add it to the soup towards the end of cooking, allowing it to wilt gently. For an even milder flavour, blanch the kale in boiling water for 1 minute, then shock it in ice water before adding it to the soup.