A couple of weeks ago we had lunch with my husband’s grandmother. She picked one of her lunchtime favorite spots, Olive Garden. Even though it’s not our favorite spot, I knew we could find something on the menu that wasn’t that bad. We told her we hadn’t been there in years and asked her to suggest something good.
She told us we’d love their Zuppa Toscana soup. She told us no one makes it better but her. She preceded to tell me where and how she had found the copycat recipe through a friend and how she had made the soup at home, her own way.
Even though our soup at Olive Gaerden was the best thing I have ever had on their menu, I still couldn’t wait to get home and try Grandma’s perfected copycat recipe out.
So a few days later, I got all the ingredients and followed her recipe exactly. I couldn’t believe how good it turned out, and boy was she right. It was so much better than the already pretty good soup at Olive Garden.
Here is her recipe. I hope you enjoy! And thanks again grandma Sharon for the amazing recipe!
Yield: Serves 4
Zuppa Toscana (Olive Garden Copycat)
1 lb hot Italian sausage, casing removed
1/4 cup chopped bacon (optional)
1 medium onion, chopped
3 cloves garlic, finely chopped
2 cups chicken stock
1 quart water
2 large russet potatoes, sliced 1/8 inch thin, cut in triangles
4 cups fresh roughly chopped kale, tough stems removed
1 cup cream or whole milk
Preheat a large soup pot. Drizzle with olive oil. Add sausage and chopped onion. Brown sausage will breaking it up with a spoon.
When sausage is done, add garlic and saute for 2 - 3 minutes more. Then add chicken stock and water. Add potatoes and bring to a boil. Boil for about 10 - 15 minutes, or until potaotes are tender.
Add kale and let it wilt in the soup. Turn soup to a simmer and add cream. Heat though, but don't bring to a boil again.