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this Olive Garden Tuscan Soup It is a classic lightweight imitation version, using poultry sausages, then filled with cream-colored russet potatoes and hearty kale. This healthy soup recipe is delicious and better than the restaurant version.
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Five-star recipes ⭐️⭐️⭐️⭐️⭐️
“I made this for my husband and it was definitely a hit. This recipe was easy to understand and turned out to be better on IMO than Olive Garden’s Zappa Toscana-thank you for posting this. I will definitely make it again.” – Mo Li
“My boyfriend and I used to work as waiters at OG. Tuscany is definitely our favorite!! I never thought I could make it at home so easily! It’s delicious, thanks for sharing! I The best recipe found online!!!” – Fernanda
The reason you will like this recipe.
- Nutritious and delicious. This healthier Olive Garden’s most popular soup is rich in lean protein, high-fiber kale and potatoes, and a lighter cream base. Without all the fat and calories, it is still comforting and super delicious. It is also gluten-free and meets Whole30 standards.
- Do it in advance. This creamy soup can be made for a week on Sunday, or it can be frozen for a quick lunch or dinner later.
raw material
- Italian poultry sausage. You can buy ground Italian sausage or poultry links. If you receive a link, please remove the casing before using the sausage in the recipe.
- Onions and garlic cloves. The starting basis for this healthy Zuppa Toscana.
- Dried basil, oregano and thyme. This mixed seasoning adds a perfect flavor to this soup.
- Crushed red pepper flakes. This gives the soup a nice spiciness.
- Russet potatoes. To make the classic Olive Garden Zuppa Toscana soup, you should use russet potatoes. However, you can also use Yukon Gold Potatoes, also called yellow or butter.
- Low-fat milk and chicken soup. I decided to add 1% milk to the chicken soup instead of heavy cream or half cream. It adds a perfect creamy flavor to this soup without additional saturated fat, cholesterol and calories.
- Chopped kale. To save time, you can buy bags of washed and chopped kale from the produce section. If you buy whole kale leaves, clean the leaves thoroughly and remove the stems before chopping them.
Did you know that you can freeze kale and other vegetables? That’s right, so don’t worry about leftovers.View this tutorial How to freeze kale.
Cooking skills
- Leave the skin on the potatoes. I have done both methods and they are delicious. Make sure to clean the potatoes thoroughly to remove any dirt or debris.
- Use other vegetables. If you don’t want to use kale, baby spinach, Swiss chard or other vegetables can be a good substitute.
- Change potatoes. The classic Zuppa Toscana requires a russet potato recipe, but yellow or Yukon gold is also delicious.
- Adjust the spice level. If you prefer a more spicy soup, then add extra crushed red pepper flakes. You can also control the spices by using mild or hot Italian poultry sausages. Keep in mind that if you are using hot Italian sausage, you may need crushed pepper flakes. It depends on how spicy you want the soup to be.
- To add flavor, add bacon. Boil 4-6 slices of bacon, remove it from the pot and set aside. After cooling, crush it. Drain most of the bacon fat, then cook the sausage and continue with the rest of the recipe. After the soup is cooked, add the bacon and stir, leaving some to sprinkle on top.
- Adjust the consistency of the soup. If the soup seems too runny, mash some potatoes to thicken it. On the other hand, if it starts to thicken when placed, you can add some chicken broth to loosen it.
- Make it low carb. You can reduce the carbohydrates in this recipe by replacing the broccoli florets with potatoes. This change will make it a low-carb keto-friendly Zuppa Toscana soup recipe.
- Stack the vegetables. You can add celery, carrots and other vegetables to this soup.
Service Suggestion
This soup is a meal in itself, but if you want something different, then try these ideas:
- Caesar salad or other vegetable salad.
- Roasted broccoli Or asparagus.
- Crusty Italian bread.
My favorite Dutch oven is used to make soup
How to make an olive garden Zuppa Toscana soup imitation
- First heat the olive oil in a large saucepan, then cook the Italian sausage at medium high heat until it is no longer pink.Use a large spoon or spatula Divide the sausage into small pieces while cooking. Because you are using poultry sausages, there is no need to drain any fat.
- Add onion, garlic, basil, oregano, thyme and crushed red pepper flakes to the sausage and cook for 5 minutes or until the onion and garlic begin to soften.
- Add potatoes, chicken broth and milk, bring to a boil, then simmer until the potatoes are soft-this takes about 15-20 minutes. Give the soup a taste, then add salt.
- Add the kale and cook for another 15 minutes or until the kale is soft. Sprinkle with Parmesan cheese and serve while hot!
Storage tips
Prepare meals for the week.
After the soup has cooled, put it in an airtight container and refrigerator for up to 4 days. I like to use a separate container to control the serving size so that I can also heat up and eat quickly.
Freeze for later use.
I have frozen this Zuppa Toscana recipe many times. I have never encountered a problem with the separation or coagulation of dairy products. I think this is because it contains more broth than dairy products.
After the soup has cooled, put it in a container, one inch from the top to expand, and store it in the refrigerator for up to 3 months.I also like to use Cube dinner 1 cup silicone tray for freezing this recipe and other soup recipes. You can get more tips in my How to Freeze Soup Tutorial.
Healthier soup recipes
If you are looking for some healthier and delicious soup recipes, please check this list:
Cottage Olive Garden Zuppa Toscana
this Olive Garden Tuscan Soup It is a classic lightweight imitation version, using poultry sausages, then filled with cream-colored russet potatoes and hearty kale. This healthy soup recipe is delicious and better than the restaurant version.
Serving size: 8 people
Calories: 310Kcal
raw material
- 1 Spoon olive oil
- 1 lb Grated Italian turkey or poultry sausage Or 6 chain links with the housing removed
- 1 Medium-sized onions Chopped
- 6 clove garlic Chopped
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1/2 teaspoon Crushed red pepper
- 4 Medium russet potatoes (approximately 2.5 pounds) Peel, cut into thick slices, and cut into quarters
- 4 Cup chicken soup
- 2 Cup 1% milk
- 1/2 teaspoon Salt
- 3-4 Cup Chopped kale
- Grated parmesan cheese Optional
instruct
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Heat the olive oil in a large saucepan and cook the Italian sausage until it is no longer pink. When cooking, cut it into small pieces with a spoon or spatula.
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Add onion, garlic, basil, oregano, thyme and crushed red pepper flakes to the sausage and cook for 5 minutes or until the onion and garlic begin to soften.
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Add potatoes, chicken broth and milk, bring to a boil, then simmer until the potatoes are soft-this takes about 15-20 minutes. Give the soup a taste, then add salt. Add the kale and cook for another 15 minutes or until the kale is soft. Sprinkle with Parmesan cheese and serve while hot!
-
Give the soup a taste, then add salt.
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Add the kale and cook for another 15 minutes or until the kale is soft.
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Sprinkle with Parmesan cheese (optional) and serve while hot!
notes
Storage tips
Prepare meals for the week. After the soup has cooled, put it in an airtight container and refrigerator for up to 4 days. I like to use a separate container to control the serving size so that I can also heat up and eat quickly.
Freeze for later use. I have frozen this Zuppa Toscana recipe many times. I have never encountered a problem with the separation or coagulation of dairy products. I think this is because it contains more broth than dairy products.
After the soup has cooled, put it in a container, one inch from the top to expand, and store it in the refrigerator for up to 3 months. I also like to use the Souper Cubes 1 cup silicone tray to freeze this and other soup recipes. You can get more tips in my How to Freeze Soup Tutorial.
Nutrition
service: 1G | Calories: 310Kcal | carbohydrate: 34G | protein: twenty threeG | fat: 8G | Saturated fat: 2G | cholesterol: 9Milligrams | sodium: 216Milligrams | fiber: 3G | sugar: 6G
Did you make this recipe?
Have you tried this Olive Garden Tuscan Soup Imitate recipes? I can’t wait to see it! If so, I hope you rate this recipe and leave a comment below. We all learn from each other’s experience.Also, it would be great if you could share a picture On Instagram And mark it as #organizeyourselfskinny.
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