Better Than Olive Garden's Zuppa Toscana Soup
Looking for a soup that outshines even the best restaurant versions? Look no further! Our Better Than Olive Garden's Zuppa Toscana Soup is not your average copycat recipe. Packed with hearty goodness, this must-try dish will have your taste buds singing and your family begging for more. Even my kids, now out of the house, come running whenever I make this soup! This recipe is versatile enough to adjust to your taste, but why would you when it's already perfect as is? Give it a try and experience a bowl of deliciousness that far surpasses any restaurant soup. Perfect for a cozy night in or impressing guests, this Zuppa Toscana Soup is guaranteed to become a family favorite.
The first step to creating this exceptional Zuppa Toscana Soup is to gather all your ingredients. Among these, one ingredient stands out as the star of the show: Italian sausage. This is not the time to skimp or experiment with a sausage whose flavor you’re unsure of. Start with your favorite sausage—it’s a must for achieving that rich, authentic taste. Whether you choose ground Italian sausage or prefer to cut up links, the choice is yours and depends on your personal preference. I’ve tried both methods and can assure you that either way, the result is the same great taste.
The Secret to an Unforgettable Zuppa Toscana: Choosing the Right Italian Sausage
This is really a quick put-together soup, and the incredible flavor might make you think it has been simmering for hours. The only decision you need to make is whether you want it brothy or hearty. Sometimes, I prefer it brothy, especially if I'm preparing a multiple-course meal—got to save room for everything else! Other times, I beef it up with extra sausage, potatoes, and greens for a more filling, satisfying experience. As you’ll see in my video, I took it to the ultimate comfort soup level, making it rich and hearty.
Putting It All Together
Now we are at the finale, and I want to share a few tips. This soup is perfect for make-ahead meals. You didn't hear it from me, but the next day is really the best day for enjoying this soup. That's not to say it isn't delicious on the day of cooking, but once the seasonings from the sausage, garlic, and cream mingle overnight, it takes the flavors to another level.
Because I love my greens a little on the crisp side, I actually undercook them a bit. The residual heat from the pot continues to cook them as they sit. When it comes to choosing greens, I typically prefer kale, but Swiss chard and collard greens work well too. Just be careful with collards, as they can be a bit bitter. Opt for younger, tender collard greens to avoid this. While spinach is sometimes used, I recommend not adding it to the pot during cooking, as it can become too soft and slimy. Instead, add spinach at the very end or directly in the serving bowl.
Now go on and get started, but don't forget to pair this with this crusty bread. Most of the ingredients are probably already in your kitchen. Enjoy. Ciao!
Tips for Perfecting Your Zuppa Toscana
