Zuppa Toscana Soup Recipe

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I’m thrilled to share my favorite Olive Garden copycat recipe with you! This homemade Zuppa Toscana is a creamy potato kale soup. It’ll warm your soul. It has spicy Italian sausage, crispy bacon, and tender potatoes in a rich broth.

This Italian sausage soup is super easy to make in just 40 minutes. It’s perfect for busy weeknights or when you’re craving comfort food. Trust me, once you try this homemade version, you’ll never need to visit Olive Garden again!

5 Reasons You’ll Love This Recipe

I’m excited to share why this Zuppa Toscana recipe will become your new favorite easy soup recipe. Here are five reasons you’ll fall in love with this delicious one-pot meal:

  1. Restaurant-quality taste: This soup rivals any you’d find in a high-end Italian eatery, bringing gourmet flavors right to your kitchen.
  2. Ultimate comfort food: With its creamy broth and hearty ingredients, it’s the perfect dish to warm you up on chilly nights.
  3. Gluten-free goodness: Naturally gluten-free, this soup caters to various dietary needs without sacrificing flavor.
  4. Quick and easy: As a one-pot meal, it’s simple to prepare, leaving you more time to enjoy with family and friends.
  5. Customizable creation: Adjust the spice level or swap ingredients to make it uniquely yours.

This Zuppa Toscana recipe is a mix of rich flavors and easy making. It’s perfect for family dinners or gatherings. It’s great for both seasoned cooks and beginners. You’ll love its simplicity and taste.

This soup is like a warm hug for your taste buds!

This easy soup recipe is a must-have in your kitchen. It’s perfect for any time you want comfort food. Let’s look at the ingredients and how to make it.

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Exact Ingredients List (+ Possible Substitutes)

I love how Zuppa Toscana is flexible. Here’s my go-to list with some handy substitutes:

  • Italian sausage (spicy or mild)
  • Bacon (turkey bacon works too)
  • Garlic cloves (or garlic powder in a pinch)
  • Onion (white or yellow)
  • Russet potatoes (or Yukon gold for a creamier texture)
  • Chicken broth (vegetable broth for a vegetarian twist)
  • Kale (spinach makes a great alternative)
  • Heavy cream (half-and-half or coconut milk for a lighter version)

Zuppa Toscana is super adaptable. I often change the Italian sausage to match my mood. Sometimes I want spicy sausage, other times mild.

Kale adds a nice crunch, but spinach is great too if I have it. Russet potatoes are perfect for the soup. Heavy cream makes it rich, but coconut milk is good for dairy-free.

Instructions

Let’s start making our Zuppa Toscana soup. This one-pot recipe is easy and tastes amazing. Here’s how to make it in your kitchen:

  1. Brown the sausage in a big pot over medium heat. Remove and set aside.
  2. In the same pot, cook onions and garlic until they smell good.
  3. Add potatoes and broth, and let it boil.
  4. Lower the heat and simmer for 15 minutes, until potatoes are soft.
  5. Stir in kale and cream, and cook for 5 more minutes.

If you like slow cookers, put all ingredients except kale and cream in it. Cook on low for 6-8 hours or high for 3-4 hours. Add kale and cream for the last 30 minutes.

For Instant Pot users, use the sauté function for steps 1-2. Then, add all ingredients except kale and cream. Pressure cook for 5 minutes, quick release, then add kale and cream.

“The key to perfect Zuppa Toscana is layering flavors throughout the cooking process.”

No matter the method, you’ll get a tasty, filling soup. It’s sure to impress everyone. Enjoy your homemade Zuppa Toscana!

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Tips, Tricks & Storing

Zuppa Toscana is so versatile for storing and meal prep. After it cools, I move it to airtight containers. It stays fresh in the fridge for 3-4 days, great for quick meals.

Freezing Zuppa Toscana is also a good choice for longer storage. I put it in freezer-safe bags and squeeze out the air. It lasts up to 3 weeks in the freezer. To eat it, I thaw it in the fridge overnight.

To reheat, I warm it on the stovetop slowly. This keeps the cream from separating and the soup smooth. If microwaving, heat on medium and stir every 30 seconds.

For meal prep, I cook the soup base without cream and kale. Then, when reheating, I add these ingredients for a fresh taste. It’s perfect for busy nights.

“Zuppa Toscana tastes even better the next day as the flavors meld together.”

Use these tips for storing and reheating to enjoy Zuppa Toscana all week. It’s a tasty way to save time and have homemade soup anytime you want.

Recipe Variations & Serving Suggestions

I love trying new things with Zuppa Toscana to match different tastes and diets. I make a lighter version by using milk instead of heavy cream and turkey sausage instead of pork. Vegetarians can enjoy it too! I’ve used plant-based sausage and vegetable broth and it works great.

For dipping, nothing beats a piece of crusty bread. Garlic breadsticks are also a favorite. If you want a full Italian meal, start with a Caprese salad. Then, serve the Zuppa Toscana as the main dish.

Want more flavor? Try adding crispy bacon bits, lots of grated Parmesan cheese, or red pepper flakes. These easy additions make your Zuppa Toscana even better!