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Copycat Olive Garden™ Zuppa Toscana Soup

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  • Prep 5 min
  • Total 35 min
  • Servings 10
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Forget about going out—that requires putting shoes on, and we think that sounds pretty lame. Stay in instead and enjoy a soup and breadsticks deal of your own with a bowl of this hearty Zuppa Toscana copycat soup. It tastes just like the Olive Garden™ soup you’re craving, and you don’t have to tip your waiter.
by: Buns In My Oven
Updated Nov 22, 2019
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  • 1 lb ground hot sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon flour
  • 2 cartons (32 oz each) Progresso™ chicken broth
  • 6 Russet potatoes
  • 1 cup heavy cream
  • 6 cups torn kale pieces


  • 1
    In a large soup pot over medium heat, add the sausage. Cook until the sausage begins to brown, crumbling it up with a wooden spoon.
  • 2
    As the sausage cooks, wash the potatoes and cut each in half lengthwise. Slice into ¼-inches slices.
  • 3
    When sausage is broken and beginning to brown, add onion and garlic to the pan and continue cooking until the sausage is cooked through and the onions are translucent.
  • 4
    Sprinkle flour over the mixture and stir to combine thoroughly. Then stir in the chicken broth. Bring to a boil.
  • 5
    Once soup is boiling, add potatoes to the pot. Cook for 20 minutes or until potatoes are fork tender.
  • 6
    Reduce heat to low and stir in the heavy cream and kale. Cook for 5 minutes, stirring occasionally. Serve warm.

Expert Tips

  • tip 1
    Serve this soup alongside a green salad and fresh breadsticks for an authentic Olive Garden™ experience.
  • tip 2
    In true Olive Garden™ fashion, feel free to serve this Zuppa Toscana copycat with a sprinkle of Parmesan cheese on top.

Nutrition Information

No nutrition information available for this recipe
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