Pregnancy cravings during this pandemic have me recreating some restaurant favorites! My college roommate (shout out to you my sweet friend) introduced me to Zuppa Toscana at Olive Garden. We often went out for their soup, salad and breadsticks deal! It was so satisfying and comforting especially with the perfect company of a great friend!
The weather has been perfect for this quick and easy soup recipe. I typically like to season my own meat but for this recipe I use spicy Italian sausage either from the grocery store (Johnsonville Hot Italian) or from a local butcher.
What you'll need to make this Zuppa Toscana soup at home:
- Hot or mild Italian Sausage
- Baby yellow potatoes
- Yellow onion
- Garlic cloves
- Milk, heavy cream or coconut milk if you're avoiding dairy
- Chicken broth
- Black pepper (to taste)
- Salt (to taste)
- Cayenne pepper or crushed red pepper (optional)
- Cooked bacon bits (optional)
I love good soups/stews, especially when I can add in vegetables and make it a one pot meal! So quick to make and clean up is so easy! I either use my Instant pot or my Dutch Oven for this recipe.
If I know I'm making this soup I also prepare my Focaccia minus the jalapenos since the soup already has a kick from the spicy Italian sausage.
This soup also freezes well in gallon size zip lock- lay it flat in a baking sheet and place in the freezer. Once it's frozen remove from baking sheet and freeze for 1-2 months! When you're ready to serve simply remove from freezer, submerge freezer bag in warm water for 5-7 minutes to thaw then dump in a pot to heat on the stove or microwavable bowl. Heat to desired temperature.
Zuppa ToscanaCourse: EntreeCuisine: Italian
Zuppa Toscana soup is one of my absolute favorites at Olive Garden! I love being able to recreate this recipe at home. Perfectly balanced spiciness, creaminess and so indulgent!
3 links of hot or mild Italian Sausage- remove casing
5-6 baby yellow potatoes- halved and sliced about ¼ in thin, leave skin on
1 yellow onion- diced
2-3 garlic cloves- thinly sliced or minced
large handful of kale- chopped
1 cup of milk or heavy cream or coconut milk if you're avoiding dairy
3 cups chicken broth
Black pepper (to taste)
Salt (to taste)
1 tablespoon oil
Cayenne pepper or crushed red pepper to taste (optional)
Cooked bacon bits (optional)
- Wash and prep kale, potatoes, onion, garlic.
- Sautee onion and garlic in oil for about 3-5 minutes.
- Add sausage to pot and cook for another 3-5 minutes. Using a spatula sauté sausage making bite size pieces while it cooks.
- Once meat has browned, add potatoes and broth. If using Instant Pot, cover with lid, seal and pressure cook on high for 5-7 minutes. For Dutch oven- cover with lid and cook on low to medium heat for 7-10 minutes or until potato slices are cooked.
- Remove lid and add milk, cream or coconut milk and kale. Cook for an additional 3-5 minutes until kale has cooked down/wilted a little bit.
- Season with black pepper, salt, cayenne or crushed red pepper (season to your liking)
- Serve and enjoy!
This soup also freezes well in gallon size zip lock- lay flat in a baking sheet and place in the freezer. Once it's frozen remove from baking sheet and freeze for 1-2 months! When you're ready to serve simply remove from freezer, submerge freezer bag in warm water for 5-7 minutes to thaw then move to a pot on the stove or microwavable bowl. Heat to desired temperature.