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Do you love Olive Garden’s unlimited soup and salad as much as I do?? I actually only eat one serving of each, so it doesn’t save me any money in the end. The Zuppa Toscana is to DIE FOR! Well, you’re in luck, because this recipe is killer! I made my own changes (like I always do) to the original I found on Pinterest. I’ll link to it at the bottom of the post.
This recipe took a little longer than I usually bother with, but I love the soup so much I fought through it. Man I’m glad I did; it’s well worth it!
Like I’ve stated before, cooking at home is a great option if you are trying to save money and the environment. You use less packaging, know where your food comes from, and aren’t wasting as much as a restaurant does (hopefully!). There is always a brand new chance to start a compost bin and recycling bin with every meal as well!
This recipe can be made more spicy, I didn’t opt to do that since my son hates anything spicier than pepper *insert eye roll*. Get Spicy Italian sausage and add 1/2 tsp red pepper flakes in with the onions and garlic if you want.
To get started you will need:
- 1 lb of Italian Sausage
- 2 large russet baking potatoes, chopped into fourths
- 1 large onion, chopped
- 4 slices of bacon, cooked and chopped
- 2 garlic cloves, chopped
- 2 cups of kale, chopped
- 1 14 oz can of vegetable broth
- 1 cube of vegetable bouillon
- 2 cups of water
- 2 tsp of flour
- 8 0z of heavy whipping cream
- a dash of rosemary, oregano, and parsley
Add your Italian sausage to a large soup pan and brown. Yes, the picture is of my sausage in a copper pan because I’m a scatter brain and forgot I was making soup. Apparently I like to dirty up as many dishes as I can while I cook! 🙂
BTW, these copper pans are amazing, if you haven’t tried cooking with them, you definitely should! After you season them, you don’t even need to cook with oil, seriously, I cook eggs in mine all the time without any oil and they don’t stick. It’s a miracle, and SO easy to clean! You can buy one with my link here.
While the sausage is cooking and making the kitchen smell delicious, I cut up all my veggies and got them ready to throw in the pan. When the sausage is brown, throw in your onions, garlic, and seasoning; let them cook until the onions are clear. You can keep the bits and tips of your veggies from this step to start up your compost!!
Doesn’t it smell AHMAZING?! MMMMM
Once those are done, add your potatoes, broth, bouillon cube, and water (you can start your recycling bin with the can from your veggie broth!). Cook until the potatoes are done. I let them cook all the way, but if you are impatient, I wouldn’t think you would have to wait to cook them all the way. You’re going to let this simmer for a little bit in the next step.
Stir in the flour after the potatoes are done (or just after a few minutes if you’re impatient) to thicken up the soup and simmer for 15 minutes. This is when I cooked my bacon.
Ha! I didn’t dirty up my copper pan for no reason after all! I forgot I had to cook the bacon! Use kitchen scissors to make it easier to get them in cubes. I love that trick!
Once your soup is done simmering, add the kale, bacon, and whipping cream. Then you are all done!! I found inspiration for this recipe on food.com if you want to see the original. Let me know how it turns out! We LOVE this recipe!
Here’s a pretty pin for your recipe board on Pinterest!
Better than Olive Garden Zuppa Toscana
A delicious, homemade version of Olive Garden's amazing Zuppa Toscana soup!
|Cook Time||Passive Time|
- 1lb Italian Sausage
- 1 large onionchopped
- 2 garlic cloveschopped
- a dash of rosemary oregano, and parsley
- 2 large russet baking potatoeschopped into fourths
- 2cups of water
- 1 cube of vegetable bouillon
- 1 14 oz can vegetable broth
- 2tsp of flour
- 4slices baconcooked and chopped
- 2cups kalechopped
- 8oz heavy whipping cream