We all have our favorite restaurant menu items. Zuppa Toscana at Olive Garden is one of mine. I love the spicy sausage, hearty kale, and sliced potato. The soup is brothy with just a touch of creaminess. The last time I had it at the restaurant, however, I was disappointed. It was mostly broth. There was not enough sausage, kale, or potatoes in my portion. The soup also tasted salty. Those concerns needed to be addressed. How did I resolve the problem?
How I Solved the Zuppa Toscana Problem
This is what I did. I took matter into my own hands. I made Zuppa Toscana at home and it was a thousand times better.This is an easy recipe that’s more flavorful and heartier than the Olive Garden version. It also has ingredients that can be easily adjusted because of dietary, ingredient and spiciness preferences. Problem solved.
Restaurant Recipes at Home
Recreating your favorite restaurant recipes at home is challenging. The restaurant recipes have ingredients you may not use often and different kitchen equipment available to them. They’re cooking for the masses instead of a small family and they have professional chefs and cooks working for them.
Don’t let any of that stop you from making your own restaurant creations at home. Try recreating or searching the internet for copycat versions of your favorite restaurant recipes. Making them at home is great! It improves your cooking confidence, is healthier, and less expensive. Don’t worry if the recipe doesn’t taste exactly like the restaurant’s version. You can always make tweaks to the recipe until it has the flavor you’re looking for.
Making Zuppa Toscana Your Own Recipe and Not Olive Garden’s
Zuppa Toscana is a great copycat recipe to start making at home. It’s a recipe with easy instructions and minimal ingredients. It’s also easy to adjust the recipe so that it fits best for your family. As you make the recipe, stop thinking about it as Olive Garden’s Zuppa Toscana and begin thinking about it as YOUR Zuppa Toscana.
Here are some easy ways to make the recipe your own.
The Sausage
I use pork sausage but try using chicken sausage to save some fat and calories. Use Sweet, Mild, or Spicy Italian Sausage to get the amount of spice you like.
The Kale
Use Tuscan or Curly Kale – They’re both good so buy what’s cheaper.
The Potatoes
I use Russet Potatoes. Use use Red Potatoes or Yukon Gold’s if that’s what you prefer. Using a mandolin is perfect for cutting the potatoes into perfect ¼ inch slices. If you don’t have a mandolin, use a knife and keep them approximately the same thickness.
The Crushed Red Pepper
I like my Zuppa Toscana spicy but, like the sausage choice, adjust your crushed red pepper as needed.
The Half and Half
Want a soup that is a little richer? Swap the half and half for heavy cream. Are you trying to save calories? Use milk instead of half and half. Both options will change the consistency of the soup a little, but it’s still going to taste great.
What’s Next?
Grab a big Dutch Oven and get cooking!
Looking for More Soups? Check out my Sausage, Lentil and Kale or Chicken Soup recipes.
Zuppa Toscana
Ingredients
- 1 Tbsp Olive Oil
- 16-19 oz Italian Sausage – Sweet, Mild, or Spicy
- 8 Cups Chicken Broth
- ½ Cup Half & Half or Heavy Cream
- 1 Bunch Tuscan Kale or ½ Bunch Curly Kale, Tough Stems and Vein Removed, Chopped
- 1 Medium Onion,Chopped
- 2-3 Cloves of Garlic,Minced
- 2 Medium Russet Potatoes,Unpeeled, sliced into ¼” rounds, quartered
- ¼-½ tsp. Crushed Red Pepper Flakes
- Salt and Pepper to taste
Instructions
- Heat olive oil over medium high heat in a large Dutch oven or soup pot.
- Add sausage to the pot, stirring often and breaking up the sausage until almost browned.
- Add onions, crushed red pepper, and a little salt and pepper to the sausage.
- Sauté until the onions start to soften.
- Add minced garlic and sauté for 30 seconds.
- Deglaze the pot with ½ cup chicken broth.
- Add the remaining broth and potatoes to the pot and bring to a boil.
- Once boiling, reduce to a simmer and cook for 5-6 minutes until the potatoes are almost tender.
- Add chopped Kale and cook for an additional 5 minutes.
- Once the kale has cooked, turn off the heat and add half and half or heavy cream.
- Test seasoning and add a little more salt and pepper, if needed.
- Serve with crusty bread or a side salad.
