Beef Tuscan Soup at Olive Garden

At present you tin can have Olive Garden Zuppa Toscana soup at home! Make this ultimate cozy Zuppa Toscana soup recipe in under thirty minutes for dinner tonight.

Make Your Own Zuppa Toscana

That's right, folks! We're dorsum with another soup dupe recipe, and this time it'southward Olive Garden's Zuppa Toscana soup.

• It tastes Just LIKE Olive Garden Zuppa Toscana soup!
• It's made on the stovetop in one pot
• Information technology'southward ready in under 30 minutes
• The whole family volition bask it!

Ingredients – What You Need

This Olive Garden Zuppa Toscana soup recipe packs a brusque list of simple ingredients that don't compromise on flavor. You'll need:

• Spicy Italian sausage: Basis spicy Italian sausage brings out the base season of this soup, and then we don't recommend subbing for any type of un-seasoned ground pork. If you lot're not a spicy lover, feel free to sub for traditional Italian sausage.
• White onion: Onion offers such a great soup starter flavour! It adds depth and savoriness. We used white onion, but yellowish works, too.
• Table salt, pepper & garlic: These are the only spices you'll need for this soup since you'll already have bang-up season from the spicy Italian sausage.
• Russet potatoes: We sliced our potatoes with a mandolin to get them super thin! If you don't accept a mandolin, slicing with a knife into ¼ inch thick rounds will too work.
• Kale: Chop upwardly some fresh kale to add some greens to this soup! Chopped spinach will also work if you lot prefer that.
• Broth: Technically any kind of goop works, merely we love the flavor chicken or beef broth adds to this Olive Garden craven gnocchi soup recipe.
• Heavy cream: We dearest using a bit of heavy cream in our flossy soups because it adds such great flavour. Feel complimentary to sub for milk if you prefer.

Kitchen Tools You Need

A Dutch oven works neat for this Olive Garden Zuppa Toscana soup recipe. If you don't have one, a large stock pot will also piece of work! What what else will you need?

• Kale –> Spinach: We love a skillful hearty kale in this soup, but if you don't have whatever on paw, fresh chopped spinach will work as well!
• Russet Potatoes –> Yukon Gold Potatoes: Starchy taters are crucial to this soup, but experience costless to sub for Yukon golds if y'all prefer.
• White Onion –> Yellow Onion: We used a white onion in this soup, simply a yellow onion will work as well.
• Spicy Italian Sausage –> Traditional Italian Sausage: Considering much of this soup's flavor comes from the Italian sausage itself, nosotros don't recommend subbing for an un-seasoned sausage. BUT, if you're looking to avoid spicy flavors, a traditional Italian sausage will piece of work.
• Heavy Cream –> Milk: Heavy cream adds great depth to this soup, but subbing for a dairy milk will piece of work too.

How to Make Zuppa Toscana at Domicile

For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.

Heat a big pot or Dutch oven over medium/high heat, and add olive oil.

When the olive oil is fragrant, add the Italian sausage to the pot and break it upward with a spatula. When the sausage is partially cooked and still pink, add together the onion and garlic to the pot and stir the ingredients together, and sprinkle with salt.

Cook the sausage for an boosted 1-2 minutes so deglaze the pot with ½ cup of broth and scrape the lesser of the pot and remove whatever chocolate-brown $.25.

Add together the potatoes to the pot, being sure that they aren't all stuck together.

And then pour the rest of the broth over the ingredients and add the remainder of the common salt and pepper to the pot. Stir all the ingredients together and be sure everything is covered past goop.

Bring the broth to a boil and so turn heat to medium/low and permit the soup simmer for 10 minutes or until the potatoes are fork tender.

Finally, add the chopped kale to the pot, cover and let the kale wilt in the soup for two-3 minutes.

Remove the pot from the heat, stir and add the heavy foam to the soup. Then permit the soup sit down on low estrus until you're ready to serve it.

Salt and pepper to taste and bask with croutons, crackers or your favorite breadstick.

Let your soup absurd completely. Then, transfer it into an closed container. Store in the fridge for up to 3-5 days.

If you've got the infinite in your fridge, you tin can simply store your Zuppa Toscana soup in the Dutch oven or stock pot with a lid that you made it in. That'll relieve you a few dishes!

• i tablespoon olive oil
• ane-lb. spicy Italian sausage
• i medium white onion, diced
• 2 garlic cloves, smashed and minced
• four pocket-sized russet potatoes, sliced into ¼ inch thick rounds (nosotros used a mandolin to cut these)
• iii cups kale, deboned and chopped
• vi cups goop (any kind, we suggest beef or chicken), divided
• ⅓ cup heavy cream
• 1 teaspoon salt, separated
• ½ teaspoon pepper

1. Heat a large pot or Dutch oven over medium/high heat. Add together olive oil.
2. When the olive oil is fragrant, add the Italian sausage to the pot and break it up with a spatula. Let the sausage cook for 1-2 minutes.
3. When the sausage is partially cooked and withal pinkish, add the onion and garlic to the pot and stir the ingredients together. Sprinkle with ¼ teaspoon of salt.
4. Melt the sausage for an additional 1-2 minutes and and so deglaze the pot with ½ cup of goop and scrape the bottom of the pot and remove any brown bits. The pork should still be a bit pink.
5. Add the potatoes to the pot, existence sure that they aren't all stuck together.
6. Cascade the residual of the broth over the ingredients and add the rest of the salt and pepper to the pot.
7. Stir all the ingredients together and exist sure everything is covered by goop.
8. Bring the broth to a boil and so plough oestrus to medium/low and allow the soup simmer for 10 minutes or until the potatoes are fork tender.
9. Finally, add the chopped kale to the pot, encompass and let the kale wilt in the soup for two-three minutes.
10. Remove the pot from the heat, stir and add together the heavy foam to the soup.
11. Stir until combined and let the soup sit on depression estrus until set up to serve.
12. Salt and pepper to gustatory modality and enjoy.

Serving Size: 1/6 Calories: 334 Sugar: iii Sodium: 922 Fatty: fourteen Carbohydrates: 23 Cobweb: 3 Protein: 23 Cholesterol: 82

Category: Luncheon and Dinner Method: Stove Top Cuisine: Italian Diet: Gluten Free

Keywords: olive garden zuppa toscana

About Emily Richter

Emily spent the showtime 10 years of her career in marketing and advertising roles and started side-hustling with Fit Foodie Finds in Fall of 2015. She joined Team Fit Foodie full-time in the Spring of 2018. Em lives in Minneapolis with her hubby and dog, and manages FFF business organisation operations as well equally all things sponsorships and brand collaborations.

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Source: https://fitfoodiefinds.com/olive-garden-zuppa-toscana/

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