Look, Olive Garden does a very good job in feeding America Italian style dishes. Yes, The Olive Garden isn’t really Italian to the core. Yet, America continues to award it the favorite Italian restaurant. What they do excellent, however, is their soup. Specifically their Zuppa Toscana soup. This soup is truly an amazing version of the classic soup from the Tuscan hillside region of Italy.
Now, you can make this Tuscan favorite from Olive Garden at home anytime you like!
Zuppa Toscana Soup
- 1 pound Italian sausage, casings removed
- 3 russet potatoes, sliced into wedges and then cut in half
- 2 cloves garlic, minced
- 1 large white onion, chopped
- 3 cups chicken broth
- 2 cups kale or Swiss chard
- 1 1/2 cups heavy cream
- 1 cup water
- kosher salt and fresh ground pepper, to taste
- pancetta, optional
- Over medium-high heat, place the Italian sausage and cook until all sides are well browned. This will take about 5 minutes. Set aside.
- Drain all but about 1 tablespoon fat and saute the onion until it turns oft and translucent. 5-6 minutes of cooking. Season with salt and pepper.
- During the last minute of cooking, add the garlic and saute and stir until fragrant, about 1 to 2 minutes.
- Pour in the chicken broth, water and bring to the boil. Add the potatoes and cook for 15 minutes, or until the potatoes are fork tender.
- Return the cooked sausage to the pot and now stir in the kale. Cook until the leaves are just wilted and the sausage has warmed through. About 3-5 minutes.
- Stir in the heavy cream, and taste. Adjust any seasoning as necessary.
- Ladle the soup into serving bowls and serve immediately. Add the rendered pancetta crumbles over the top as garnish.