Zuppa Toscana
If you miss The Olive Garden as much as I do -- you NEED this recipe in your life.
This copycat Zuppa Toscana recipe is full of rich flavors and aromas that transport you back to the old country.
OK- I don’t know how authentic this recipe is, but it’s at least Americanized-Italian good. With only one pot, a few ingredients, and 45 minutes you’ll be transported to your favorite Italian family restaurant franchise.
Traditionally, Zuppa Toscana is made with a mirepoix base, which is a combination of onion, celery, and carrot. While this combo is delicious, it is pretty high in fodmaps. That’s why I prefer the version popularized by The Olive Garden, which juxtaposes hearty potatoes and greens, and rich meats and cream, with light and delicate broth and just a hint of spice. This clever combination feels luxurious and decadent, but is light enough to keep you from falling into a food coma. My version of this dish is also low fodmap and naturally gluten free, which makes it optimal for those with ibs and celiac disease or a wheat allergy
Zuppa Toscana
Copycat Soup Recipe | The Olive Garden
By Brittanie Waller, CNC.
Time: 45 minutes
Serves: 4-6
Ingredients
1 tbsp Olive Oil
1 tbsp Butter
4 strips Bacon
1 lb Ground Pork Sausage OR Ground Pork + Seasoning (1 tsp celery salt, ¾ tsp fennel seed, ¾ tsp black pepper, ½ tsp paprika, ¼ tsp smoked paprika)
4 cups Yukon Gold Potatoes - peeled and diced
8 cups Water
3 tbsp Fody CSB
¼ tsp crushed red pepper (optional: leave it out entirely or add twice as much to kick it up a notch)
1 tsp Italian Seasoning
¼ tsp Black Pepper
¼ cup Heavy Cream
1 tbsp Garlic Oil
4 cups Kale - Chopped
Garnish (optional)
Parsley
Garlic Oil
Parmesan Cheese
Instructions
Prep Ingredients. Wash and peel potatoes, cut into large dice and set aside. Cut bacon into small ½ inch strips.
Fry Bacon. Heat a large soup pot over medium high heat, add oil and butter. When heated through, add bacon. Fry until golden brown and slightly crispy, about 5 minutes.
Add Meat. Push bacon aside, and add pork or sausage. Break up ground meat into bite sized pieces and brown, about 5 minutes. Drain grease.
Add potatoes, water, chicken soup base, and spices. Bring to a boil. Once the water is up to temperature, reduce heat to low, cover and simmer until potatoes are cooked through, about 20 mins.
Prep Kale. While the potatoes are cooking, wash and destem your kale. Give it a rough chop into bite sized pieces. Skip this step if using pre-chopped kale.
Add Remaining Ingredients. Once potatoes are cooked through, add cream, garlic oil, and kale. Cover and simmer for about 5 minutes, until kale has softened and your soup is heated through.
Serve. Garnish with parsley, a drizzle of garlic oil, and a sprinkle of parmesan cheese.
Enjoy!
Thank you guys so much for trying this recipe! Find me on instagram and let me know in the comments how you liked it, and most importantly, how you felt afterwards. Don't forget to tag me if you post it, I'd love to see your cooking!!
