Zuppa Toscana Olive Garden Copycat Soup Recipe
Zuppa Toscana combines beef, spicy Italian sausage, creamy potatoes, and vibrant kale in a hearty, comforting soup. Garlic, onion, and rich whipping cream round out the flavor profile, while a sprinkle of Parmesan adds a final savory touch. Perfect for a warm and satisfying meal!
Servings 8 Bowls
Ingredients
- 6 oz beef chopped
- 1 lb Italian Sausage The "Hot" variety
- 1 medium head garlic 10 big cloves, peeled and minced
- 1 medium onion diced
- 6 cups chicken broth/stock (48 oz)
- 4 cups water (32 oz)
- 5 medium russet potatoes peeled and chopped into thick pieces
- 1 kale bundle leaves stripped and chopped (approx. 6 cups)
- 1 cup whipping cream
- Salt and black pepper to taste
- Parmesan cheese to serve opt
Instructions
- In a large pot or Dutch oven (5.5 qt), heat over medium-high and add the chopped beef. Sauté until browned, about 5 to 7 minutes.
- Once browned, transfer the beef to a paper-towel-lined plate and carefully spoon out any excess oil, leaving about 1 tablespoon of oil in the pot.
- Add the Italian sausage to the pot, breaking it apart with your spatula as it cooks. Sauté until fully cooked through, about 5 minutes, then transfer it to the paper towel-lined plate with the beef.
- Finely dice the onion and add it to the pot. Sauté for about 5 minutes, or until it becomes soft and golden. Then, add the minced garlic and sauté for an additional minute, until fragrant.
- Pour in 6 cups of broth and 4 cups of water, bringing the mixture to a boil. Add the sliced potatoes and cook for 15 minutes, or until they can easily be pierced with a fork.
- Once the potatoes are nearly done, stir in the chopped kale and cooked sausage. Bring the mixture to a light boil, allowing the flavors to meld together.
- Stir in 1 cup of cream and bring the soup to a boil. Season with salt and black pepper to taste, then remove from heat.
- Garnish with the browned beef and a generous sprinkle of grated Parmesan before serving.