Best 6 Restaurant Style Zuppa Toscana Recipes

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Savor the delectable flavors of Restaurant-Style Zuppa Toscana, a hearty and comforting soup inspired by the rustic charm of Tuscany. This classic Italian dish combines the richness of Italian sausage, the creaminess of potatoes, and the freshness of kale, resulting in a symphony of flavors that warm the soul. With three variations to choose from, this recipe offers a culinary journey that caters to diverse preferences. Embark on a culinary adventure with the traditional version, featuring succulent Italian sausage, tender potatoes, and hearty kale simmered in a creamy broth. Indulge in a delightful vegetarian rendition, where flavorful vegetable broth replaces the sausage, offering a lighter yet equally satisfying experience. For those seeking a gluten-free option, a dedicated recipe awaits, ensuring everyone can relish this Tuscan masterpiece.

Here are our top 6 tried and tested recipes!

OLIVE GARDEN ZUPPA TOSCANA



Olive Garden Zuppa Toscana image

You can make Olive Garden Zuppa Toscana Soup at home with this easy copycat recipe.

Provided by Stephanie Manley

Categories     Soup

Time 55m

Number Of Ingredients 11

1 pound sweet or hot Italian sausage links
1 pound russet potatoes (peeled, cut in half lengthwise, then sliced 1/4-inch thick)
1 cup chopped onion
29 ounces chicken broth ((2 cans))
1 quart water
2 teaspoons minced garlic
1/4 cup chopped slices of bacon (or Oscar Mayer Real Bacon Bits(1/2 can))
kosher salt (to taste)
ground black pepper (to taste)
2 cups chopped kale
1 cup heavy cream

Steps:

  • Preheat the oven to 300 degrees F.
  • Place the sausages in a baking pan and roast for about 30 minutes or until cooked through. Drain sausages on paper towels and cut into slices.
  • If you are using fresh bacon slices, saute bacon in a small skillet until the bacon has browned.
  • Place the potatoes, onions, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done.
  • Add the sausage, bacon, and salt and pepper to taste. Simmer for 10 minutes.
  • Turn the heat to low. Add kale and cream. Stir to combine.
  • Add more water, if necessary for desired consistency.
  • Heat thoroughly and serve.

Nutrition Facts : Calories 382 kcal, Carbohydrate 15 g, Protein 12 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 87 mg, Sodium 878 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

RESTAURANT-STYLE ZUPPA TOSCANA



Restaurant-Style Zuppa Toscana image

Creamy sausage and potato soup. This recipe is very similar to the one served in a well known restaurant.

Provided by Nancy

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 9

1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
¾ cup chopped onion
6 slices bacon
1 ½ teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken soup base
1 quart water
⅓ cup heavy whipping cream

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
  • Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
  • Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
  • Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Nutrition Facts : Calories 380.4 calories, Carbohydrate 21.1 g, Cholesterol 77.9 mg, Fat 25.4 g, Fiber 2.4 g, Protein 17.3 g, SaturatedFat 10.3 g, Sodium 1904 mg, Sugar 4.2 g

ZUPPA TOSCANA



Zuppa Toscana image

Italian Tuscan sausage soup.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
¾ cup chopped onion
6 slices bacon
1 ½ teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
⅓ cup heavy whipping cream

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. Cut in half length-wise, then cut at an angle into 1/2 inch slices.
  • Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
  • Remove bacon and crumble. Set aside.
  • Add garlic to the onions and cook an additional 1 minute. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
  • Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Nutrition Facts : Calories 459 calories, Carbohydrate 21.1 g, Cholesterol 86.9 mg, Fat 34.1 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 13.2 g, Sodium 1925.5 mg, Sugar 4.2 g

COPYCAT ZUPPA TOSCANA



Copycat Zuppa Toscana image

We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.

Provided by Food Network Kitchen

Time 1h10m

Yield 12 cups

Number Of Ingredients 11

4 strips thick-cut bacon, cut into 1/2-inch pieces
1 pound sweet Italian sausage, casings removed
4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes
3 cloves garlic, minced
1 large white onion, diced
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups chicken broth
6 cups curly kale, stems removed and leaves roughly chopped
3/4 cup heavy cream
1 teaspoon white wine vinegar

Steps:

  • Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
  • Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
  • Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

SUPER-DELICIOUS ZUPPA TOSCANA



Super-Delicious Zuppa Toscana image

This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!

Provided by souporsweets

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 9

1 pound bulk mild Italian sausage
1 ¼ teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potatoes, thinly sliced
1 cup heavy cream
¼ bunch fresh spinach, tough stems removed

Steps:

  • Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
  • Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  • Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g

OLIVE GARDEN COPYCAT ZUPPA TOSCANA



Olive Garden Copycat Zuppa Toscana image

This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.

Provided by Cycle Michael

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, wash, sliced in half, and then in 1/4 inch slices
1 large vidalia onion, chopped
4 slices cooked bacon, chopped
1 teaspoon Accent seasoning (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 garlic cloves, minced or 1 tablespoon of minced garlic from jar
2 cups packed in measuring cup kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth, add i envelope of chicken bouillon for extra flavor
1 quart water
2 teaspoons flour or 2 teaspoons cornstarch, mixed with enough water to make a paste
1 cup heavy whipping cream (tempered)

Steps:

  • Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
  • Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
  • Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
  • Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
  • Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
  • Check for taste and then serve.

Tips:

  • Use high-quality ingredients for the best flavor. Fresh vegetables, flavorful sausage, and creamy potatoes are essential.
  • Don't be afraid to adjust the ingredients to your liking. If you like more spice, add some red pepper flakes. If you want a creamier soup, add more heavy cream.
  • To save time, you can use pre-cooked sausage or chicken. Just be sure to brown it before adding it to the soup.
  • Zuppa Toscana is even better the next day, so make a big batch and enjoy it all week long.

Conclusion:

Zuppa Toscana is a hearty, flavorful soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting and delicious meal, give this soup a try. You won't be disappointed.

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