A copycat of the famous Olive Garden Zuppa Toscana soup – made in just 20 minutes or less.
Zuppa Toscana Soup
If you’ve ever been to Olive Garden and sampled their Zuppa Toscana Soup, then you know what a good soup tastes like 🙂 In fact that’s probably what brought you here! And if not, lucky for you – my copycat version of this soup recipe is absolutely delicious! Don’t believe me? Give it a try! I know I can make a believer out of you 🙂
I LOVE Zuppa Toscana soup, but sometimes it can get a little involved and take a bit of time/effort to make. That’s where this recipe comes in – you really can have this soup done in 20 minutes or less. I’m serious! I timed myself with a stop-watch and it took exactly 17 minutes – and that’s 17 minutes from grabbing ingredients from the fridge/freezer/pantry to sitting down with mega-delicious-comfort food soup. Now that’s fast food! (that actually tastes good)
So how can you make this Zuppa Toscana Soup so quickly? The trick here is to use pre-cut and frozen potatoes which cuts out so much prep time. I also grab the pre-cut kale and prepared (or you could get frozen) diced onion and pre-minced garlic. Easy and fast!
If you aren’t a fan of frozen potatoes, you can of course use fresh Russet potatoes. This takes about a pound and a half of potatoes which you’ll want to thinly slice. If you go this route just know it will extend your prep time a bit:)
Enjoy! And let me know in the comments below how you liked it!
An Olive Garden copycat of their famous "Zuppa Toscana" soup made easier in a 20-minute or less prep time!
- 1 and 1/2 tablespoons olive oil separated
- 1 cup pre-diced yellow onion*
- 1 tablespoon minced garlic
- 1 pound ground Italian sausage
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fennel seeds crushed
- Salt and pepper to taste
- 1 package (32 ounces) frozen PLAIN diced hashbrowns (just plain potatoes, no added ingredients)
- 2 containers (32 ounces EACH) chicken stock
- 5-6 slices bacon
- 1-2 cups pre-chopped packaged kale
- 1 and 1/4 cups heavy cream
- Optional: freshly grated Parmesan cheese
Grab out a large stockpot and a large skillet and place both on the stove-top.
Starting with the stockpot, place it over medium-high heat and add in 1 tablespoon olive oil, the pre-chopped onion, and minced garlic. Saute, stirring occasionally for 3-4 minutes. Meanwhile, in the large skillet, add the remaining 1/2 tablespoon olive oil, the sausage, red pepper flakes, fennel, salt & pepper over medium heat.
In the stockpot, add in the diced hashbrowns and give a quick stir. Pour in all of the broth. Cover the pot, turn the heat to high, and bring it to a boil.
Meanwhile, in the skillet, stir the sausage to one side of the skillet and add in the bacon slices to the other side. Continue to cook and break up the sausage until no longer pink and flip the bacon as needed.
Remove the bacon to a paper-towel lined plate.
Drain the sausage and add to the stockpot with the kale and heavy cream. Stir to combine. Crumble the bacon and add it here (or top individual bowls with the bacon.) Taste and adjust seasonings to preference (more red pepper flakes, salt, pepper...)
Serve with freshly grated Parmesan cheese.
*The 20-minute prep time is dependent upon buying and using the listed ingredients -- prepared onions and pre-minced garlic, the frozen hashbrowns, and pre-shredded kale (grocery stores generally have a large bag of pre-shredded kale for super cheap).