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Want to recreate that beloved restaurant soup at home? This take on Olive Garden's Zuppa Toscana comes out silky, indulgent, and bursting with taste. Featuring hunks of sausage, soft potatoes, and crisp kale floating in a garlicky cream stock, it's the ultimate bowl of comfort!
What Makes This Soup Special
Forget waiting in line and paying big bucks - this soup tastes identical to (or possibly better than!) the restaurant version. You're in charge of the ingredients, can adjust the heat level, and you'll have plenty left for tomorrow's lunch. Once you make this at home, you won't bother with the restaurant version again!
Your Shopping List
- Hot Italian Sausage: 1 pound - the key flavor foundation
- Butter: 2 tablespoons to cook down your vegetables
- Onion: 1 white onion, finely chopped
- Garlic: 4 cloves, minced - be generous!
- Chicken Broth: 6 cups - boxed or homemade will work
- Potatoes: 4 medium yellow ones, diced into small chunks
- Salt & Pepper: Begin with a teaspoon each, adjust as needed
- Heavy Cream: 1 cup for that classic smoothness
- Kale: 1 large bunch, ripped into manageable pieces
- Bacon: 6 slices, fried crisp and broken up
- Parmesan: Freshly grated for serving - be generous!
Cooking Instructions
- Cook Your Sausage
- Crumble the sausage into a large pot over medium heat. Cook until browned thoroughly, roughly 5-6 minutes. Remove with a slotted spoon and put aside.
- Soften The Aromatics
- Melt your butter in the same pot, then add the diced onions. Sauté until translucent. Toss in the garlic and cook just until fragrant - about half a minute.
- Create The Foundation
- Add the broth and potato chunks. Let it reach a boil, then lower to simmer until potatoes are easily pierced with a fork, approximately 10-15 minutes.
- Add Richness
- Pour in the cream and return the sausage to the pot. Let everything warm together for a few minutes.
- Finish With Greens
- Mix in your kale and allow it to soften into the soup. This only takes a minute or two.
- Serve It Up!
- Pour into bowls, sprinkle with crispy bacon and plenty of fresh Parmesan. Don't miss out on serving some crusty bread alongside!
Origins Of This Tasty Bowl
Though it's called "Toscana," this soup is really an American twist on Italian cooking. Traditional Tuscan soups were far more basic - typically just vegetables and legumes. But this creamy, sausage-rich creation? Absolutely brilliant, in my opinion!
Custom Variations
Looking for something less heavy? Try half-and-half instead of cream. Need more kick? Throw in some red pepper flakes or grab spicier sausage. Only have spinach, not kale? That works too! This recipe bends easily to whatever you've got on hand.
Keeping Leftovers
This soup stays good in your fridge for about 4 days - just heat it gently on the stovetop. Want to save some for later? No problem, but maybe add fresh cream when you warm it up. The potatoes might get mushier after freezing, but the flavor will still be fantastic.
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Perfect Pairings
While this soup can totally stand alone as a meal, why not go all out? Get some crusty bread for sopping up every last drop, throw together a simple green salad, or whip up a batch of buttery garlic bread. That's what I call a perfect dinner!
My Personal Tricks
After making this soup countless times, here's what I've figured out: take your time browning the sausage - those crispy bits pack major flavor. Cut potatoes uniformly so they finish cooking together. And my best advice? Always make more than you think you'll need - everyone wants another helping!
Frequently Asked Questions
- → Need different meat?
Mild sausage does the job. Veggie versions might work too. Just add enough seasoning. It'll still turn out thick. Mind how much salt you use.
- → Skip the cream?
Regular milk works okay. Try coconut milk too. Might not be as thick. Tastes good anyway. Just slightly different.
- → Make it early?
Stays good for three days in the fridge. Heat it up gradually. Add new kale at the end. Mix while heating. Tastes even better the next day.
- → Keeping leftovers?
Seal it well. Keep refrigerated. Warm up slowly. Stir as it heats. Will still taste great.
- → Can you freeze it?
Freezes really well. Leave out kale initially. Put fresh kale in later. Thaw in fridge slowly. Worth waiting for.
- → Getting too thick?
Add some extra broth. Don't use too many potatoes. Keep cooking time reasonable. Easy to fix. Stir while hot.
- → Taking it places?
Use good insulation. Bring extra toppings. Pack kale separately. Use a quality container. Maybe bring backup food.
- → Need it faster?
Prep everything first. Use just one pot. Get ingredients ready beforehand. Still needs some simmering. A short wait is worth it.
- → Making big batch?
You can double everything. Just use a larger pot. Might take longer. Watch your liquid levels. Stores well in cold.
- → Want more kick?
Try spicier sausage. Add extra pepper. Use fresh garlic cloves. Try red pepper flakes. Start with small amounts.
- → Potatoes not soft?
Try smaller pieces. Cook them longer. Test with a fork. Use a lid. Be patient with it.
- → Kale too tough?
Chop it finer. Let it cook a bit more. Go with fresh kale. Remove the tough stems. It's worth taking your time.
Conclusion
Enjoyed this one? You might want to try potato sausage soup next time. Or maybe a hearty kale meat stew. They'll both keep you toasty.