You can make Olive Garden Zuppa Toscana just like the Olive Garden does. shares with you their copy cat recipe for this famous soup.

Hi, this is Stephanie Manley, and welcome to Copy Kat Recipe where I make
recipes that taste just like they do in the restaurant. Today, we’re going
to make Olive Garden’s Zuppa Toscana. This is a delicious soup made with
potatoes, sausage, and kale. This recipe serves about eight people.

This is a great dish to make during the winter. I just think it’s so hearty
with potatoes, sausage, little bit of bacon, and kale. So I would like you
to use two large potatoes or about three medium-sized potatoes. You can buy
just regular russet potatoes. You don’t need to buy anything too fancy.

If you happen to have some Yukon Gold potatoes at home, those are great in
this recipe, as well. This recipe has kale in it, and maybe you haven’t
seen this in your grocery store, or maybe you’ve walked on by, and not
tried kale before. Kale is a fabulous, hearty green. It is very durable.
It’s not like spinach, and it’s going to cook up well and it’s going to
hold its form and shape.

If your store doesn’t have kale, here you can use Swiss chard or you can
even use spinach, but if you’re going to use spinach, put it in the last
minute so it doesn’t over cook. So when I use this kale, I am just going to
give it a rough chop. You don’t have to chop it up too fine.

We’re going to put this kale in towards the end of cooking the soup, and
it’s going to be fabulous and best of all, it’s going to reheat very well,
and it’s going to hold its texture. We’re going to use about four or five
leaves of this kale. We want about two cups for this recipe, but you know

This recipe does well if you happen to add a little bit extra in. So I have
a couple of other ingredients in this soup and one is one large onion
chopped. That’s about a cup of onions, so if you don’t have a large onion,
just use enough onion to make one cup. I’m going to use about a ¼ to ½ half
teaspoon of red pepper flakes. This gives the soup a nice bit of heat to
it, and of course, a couple of gloves of garlic.

This soup has a couple of other ingredients in it. One pound of ground
Italian sausage, a little bit of bacon bits, two cans of chicken broth, a
little bit of heavy cream and some water. You can find the exact
instructions and recipes at So we’re going to start to brown
our Italian sausage.

We’re just going to put this in the same pot that we’re going to cook in,
so that way we don’t have to dirty too many dishes. So I’m going to go
ahead and crumble up the sausage, as I put it into my pot here. Now my pot
is already heated. I heated it to about a medium heat. Be sure to crumble
it up.

While my sausage is browning, I’m going to go ahead and add in my red
pepper chili flakes right now. If you add them in while it’s nice and hot,
they are going to release a little bit more heat, and a little bit more
flavor, so go ahead and add those in now.

I’m also going to go ahead, and add in my garlic right now, so it will get
a chance to cook, and get that garlic flavor all over my soup. Of course,
I’m going to add in my onions right now, to give them plenty of opportunity
to release their wonderful flavor, and go ahead and let them start cooking.

So our Zuppa Toscana soup has been cooking, our sausage is just almost
brown. I am not going to worry about browning this completely. Why? Because
we’re going to be cooking this for a lot longer, so I don’t think we’re in
danger of pork being under cooked, because we still have to add the
potatoes and let them cook thoroughly.

So we’re good now. So the next thing we’re going to do is, we’re going to
add a couple of cans of chicken stock. Using multiple types of meat in food
preparation really helps bring out flavors, so I always love to use chicken
stock or beef stock, or anything else that I can when I’m cooking one type
of meat.