Olive Garden has a soup I love and I order it almost every time we eat there, it’s the Zuppa Toscana soup. If I am honest, this soup is actually the only thing I ever eat there. Their other food is overpriced in my opinion and I am too cheap to order anything else. Do you know what is even cheaper? Making this soup at home! Not only is it cheap to make, but it turns out that this is a surprisingly easy soup to make yourself.
Warning: This simple copycat recipe for Olive Garden’s Zuppa Toscana is so good your kids might eat dinner without complaining. I’ve gotten so used to my kids complaining about everything I cook, I felt confused when they just sat there silently eating. When one of them ask for more I almost fell out of my chair.
Zuppa Toscana Soup Recipe
1 lb. ground Italian sausage
2 large russet baking potatoes, cut up
1 large onion, chopped
1/4 c. bacon bit (optional)
2 garlic cloves, minced
2 c. kale, chopped
2 16 oz. cans of chicken broth
1 quart water
1 cup – 1 pint heavy whipping cream
Brown sausage in a skillet with chopped onion.
In a large pot, combine cooked sausage with all the other ingredients, except the heavy whipping cream and kale. (If you do not have any chicken broth make your own with water and chicken bouillon.
Simmer until potatoes are soft.
Once the potatoes are soft, stir in the heavy whipping cream (Sometimes I put in a whole pint!) and chopped kale.
Let simmer 5 more minutes, then serve.
Optional: top with crushed red pepper or grated Parmesan cheese.
I do not have a lot of recipes that call for kale and when I make it I always have leftover kale. To use up the rest of the kale before it turns I make another soup recipe, Italian Wedding Soup.