Zuppa Toscana

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An Olive Garden favorite, zuppa toscana is filled with hearty potatoes and spicy sausage that are nestled in a buttery parmesan broth.

Zuppa toscana is that Olive Garden soup recipe that we all love served alongside everyone's favorite breadsticks. When I was growing up, Olive Garden was our go to place for celebrating milestones and having family get togethers. The food is so simple yet delicious, and if you are like me, you might find yourself trying to recreate the recipes at home.

Especially since I rarely eat out these days, I find myself experimenting in the kitchen trying to get a similar experience to what I get at the restaurant.

Zuppa toscana is a creamy sausage and potato soup that is naturally gluten free. I usually see a spicier Italian sausage used in zuppa toscana, but you can use mild sausage as well if spicy just isn't your thing. I make all my soups with a homemade bone broth as well for the flavor and added nutrition, but you can easily substitute this for store-bought broth.

One type of soup that I have to have every winter is a potato-based soup. It's so hearty and comforting! We go through a lot of potatoes being a predominantly gluten-free household, so I make sure to stock up on a 4-5 lb bag every week. Zuppa toscana is perfect soup for this time of year being filled with kale, potatoes, onions, and celery. And to be honest, creamy soups are the way to go if you ask me.

What You Will Need

1 lb spicy Italian sausage sliced into ¼-1/2 inch slices

4 cloves garlic minced

2 stalks celery chopped

4 medium russet potatoes Peeled and cut into chunks

6 cups beef bone broth

2-3 tbsp lemon juice

1 tbsp dried basil

1 tbsp dried oregano

salt and pepper to taste

1 bunch kale washed and chopped (remove the stems)

1 cup heavy cream

½ cup parmesan cheese grated or shredded

4 pieces bacon cooked and broken into pieces (I like to bake mine in the oven)

additional shredded parmesan cheese for serving

How To Make Zuppa Toscana

Warm a medium pot or dutch oven on the stovetop over medium heat. Add the sausage and cook until browned.

Next add the garlic, celery, and potatoes and cook evenly for 5 minutes.

Once the veggies are slightly browned, add in the bone broth, lemon juice, basil, oregano, salt, and pepper. Stir and let the pot simmer for 20 minutes.

Once the potatoes can be easily pierced with a fork, add in the kale, cream, bacon, and parmesan cheese. Cook for another five minutes or until the kale has softened slightly.

Once the kale is tender, serve the soup into bowls and finish off each bowl with additional parmesan cheese. Serve alongside some breadsticks and enjoy!

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