Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

olive garden zuppa toscana soup

ReginaKT avatar
Recipe by
Regina Tolentino
@ReginaKT
Wasco, OR

My sister-in-law introduced this soup to us and now it is a staple in our household! I typically use whole milk but the original recipe calls for cream, so use whatever you like best. The soup is great served with a loaf of Italian or French bread. Some people add fresh grated Parmesan to the soup, but I prefer it without. Enjoy!

yield 4 -6
method Stove Top

Ingredients For olive garden zuppa toscana soup

  • 1 lb
    ground pork
  • 1 lb
    italian sausage
  • 6 md
    yukon gold potatoes
  • 1-2 c
    kale
  • 1 c
    whole milk or heavy cream
  • 1 qt
    water
  • 1 box
    chicken broth (32 oz)
  • 1/2 lg
    onion
  • 2 clove
    garlic
  • salt and pepper to taste
  • red pepper flakes, optional

How To Make olive garden zuppa toscana soup

  • 1
    Crumble ground pork and italian sausage into stockpot. Cook over medium heat until no longer pink. Drain and set aside.
  • 2
    Wash and slice the potatoes about 1/4 inch thick, dice onions and mince garlic. Add potatoes, onion, garlic, chicken broth, and water to stockpot and cook on medium heat until potatoes are just cooked through. Add sausage and salt and pepper and red pepper flakes (optional). Reduce heat and simmer about 10 minutes, stirring occasionally.
  • 3
    While that is simmering, chop kale into bite sized pieces. Add kale and milk or cream to stockpot. Heat through and serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Olive Garden Zuppa Toscana Soup:

ADVERTISEMENT