– **Title**: Zuppa Toscana (Olive Garden Copycat)
– **Ingredients**:
– 1 lb Italian sausage (spicy or mild, according to preference)
– 1 large onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 large russet potatoes, thinly sliced (about 1/4 inch thick)
– 1 cup kale, chopped (or Swiss chard)
– 1 cup heavy cream
– 1/2 tsp crushed red pepper flakes (optional, to taste)
– Salt and black pepper, to taste
– 2 tbsp olive oil (for sautéing)
– Grated Parmesan cheese, for serving (optional)
– **Instructions**:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.
3. Increase the heat to medium-high and add the Italian sausage. Cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
4. Stir in the chicken broth and bring the mixture to a gentle boil.
5. Once boiling, add the sliced potatoes to the pot. Reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
6. Add the chopped kale (or Swiss chard) to the pot and stir in the heavy cream. Simmer for an additional 5 minutes until the greens are wilted and the soup is heated through.
7. Season the soup with crushed red pepper flakes, salt, and black pepper to taste.
8. Serve hot, garnished with grated Parmesan cheese if desired. Enjoy your hearty Zuppa Toscana!
Key Ingredients & Substitutions
Italian Sausage: You can use either mild or spicy Italian sausage depending on how much heat you like. If you’re looking for a leaner option, turkey sausage works well too. I love the flavor of the spices in the sausage, so I often go for the spicy kind!
Bacon: The bacon adds a lovely smoky flavor. If you prefer a vegetarian option, consider using smoked tempeh or omitting it altogether. While I enjoy the crispiness of bacon, the taste of this soup is still comforting without it.
Potatoes: Russet potatoes are ideal for this dish because they mash well into the broth, but you could also use Yukon Gold for a creamier texture. Sweet potatoes are an interesting alternative if you prefer a slightly different flavor profile.
Kale: Kale is traditional in this recipe, but Swiss chard or spinach can also be used. I personally think kale holds up better in soups, but if you have other greens on hand, feel free to swap them!
Heavy Cream: If you’re looking for a lighter option, half-and-half or evaporated milk works just fine. Coconut milk can be a nice dairy-free substitute, giving it a different but tasty flavor. I often go for heavy cream for that luxurious finish!
How Do I Get the Best Flavor from the Sausage and Bacon?
Getting the right flavor from the sausage and bacon is key to a great Zuppa Toscana. Start by cooking the bacon in a large pot over medium heat until it’s crispy. This not only adds flavor but also renders out some fat that you’ll use for cooking the sausage.
- Once the bacon is crispy, remove it and set aside, but keep the fat in the pot.
- Add the sausage next, breaking it up as it cooks. The browning adds depth to the broth.
- Take care to remove excess fat if it gets too greasy!
These steps help build a rich base that enhances the overall flavor of the soup.
How to Make Zuppa Toscana (Olive Garden Copycat)
Ingredients You’ll Need:
For the Soup:
- 1 pound Italian sausage (mild or spicy, based on preference)
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 medium potatoes, sliced thinly
- 2 cups kale, chopped
- 1 cup heavy cream
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
- Olive oil (for cooking)
How Much Time Will You Need?
This delicious Zuppa Toscana takes about 20 minutes to prepare and around 30 minutes to cook, for a total of about 50 minutes from start to finish. You’ll chop, sauté, simmer, and stir to create a warm, hearty soup that’s perfect for any occasion!
Step-by-Step Instructions:
1. Cooking the Bacon:
In a large pot, add the chopped bacon. Cook it over medium heat until it gets crispy and golden brown. Once crispy, remove the bacon from the pot and set it aside, but keep the bacon fat in the pot—it adds great flavor!
2. Browning the Sausage:
Next, add the Italian sausage to the pot. Cook it until it’s nicely browned, breaking it apart with a spoon as it cooks. After it’s browned, take it out of the pot and add it to the bowl with the bacon.
3. Sautéing the Onion and Garlic:
If your pot needs a little more oil, drizzle in some olive oil. Then, toss in the diced onion. Sauté the onion for about 3-4 minutes until it becomes soft and translucent. Add the minced garlic and sauté for another minute until you can smell its delicious aroma!
4. Adding Broth and Potatoes:
Pour in the chicken broth and bring it to a gentle simmer. Once simmering, add the sliced potatoes. Let them cook for about 10-15 minutes, or until they are nice and tender.
5. Final Touches:
Now it’s time to reunite our savory ingredients! Add the cooked sausage and bacon back into the pot, along with the chopped kale. Let everything simmer until the kale is wilted and tender.
6. Creamy Finish:
Stir in the heavy cream to make your soup creamy and rich. Taste your soup and season it with salt, pepper, and red pepper flakes if you’d like a little extra heat. Allow it to heat through, but don’t let it boil.
7. Serving:
Serve your Zuppa Toscana hot! If you like, garnish with some extra bacon or a sprinkle of cheese for a delicious finishing touch. Enjoy your warm bowl of comfort!
Can I Use Ground Turkey Instead of Italian Sausage?
Absolutely! Ground turkey is a great alternative if you’re looking for a leaner option. You may want to add some Italian seasoning to the turkey to mimic the flavor of the sausage, as it is less savory on its own.
What If I Don’t Have Kale?
No worries! You can substitute kale with spinach or Swiss chard. Just add either for the last couple of minutes of cooking, as they wilt down quickly and don’t need as long to cook.
How Long Will Leftovers Last in the Fridge?
Your Zuppa Toscana will stay fresh in the fridge for about 3-4 days. Make sure to store it in an airtight container. To reheat, simply warm it on the stove over medium heat until it’s heated through. You might want to add a splash of broth or cream to brighten it up!
Can I Freeze This Soup?
Yes, Zuppa Toscana can be frozen! Allow it to cool completely, then store it in freezer-safe containers. It will keep for about 3 months in the freezer. To reheat, thaw overnight in the fridge and then gently warm it on the stove, adding a bit of liquid as needed.
