Kirbie's Cravings

Zuppa Toscana Soup

This easy Zuppa Toscana Soup is inspired by the version served at Olive Garden. It’s flavorful, hearty and comforting. photo of a bowl of soup with a slice of grilled bread

During my college years, I was a frequent Olive Garden customer. And like many others, I was there mainly for the zuppa toscana soup and breadsticks. It’s been many years since I last visited Olive Garden, but I still love zuppa toscana soup and luckily it is something that I can easily make at home.
overhead photo of a bowl of soup

Soup Base

I used chicken bouillon cubes with water to create the soup base. However, you can also substitute with chicken broth or chicken bone broth.

Low Carb Bread Options

The soup can easily be made low carb by removing the potatoes. I love serving my soup with crusty bread. However, if you are trying to keep things low carb, I recommend serving this soup with my low carb keto biscuits, low carb breadsticks or low carb mug bread.

I’ve also made a low carb version of this soup with cauliflower instead of potatoes.
overhead photo of two bowls of soup

If you like this soup recipe you might like my slow cooker chicken noodle soup, too.

Toscana Soup

Servings: 5
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: Italian
This Toscano soup is my copycat version of the one served at The Olive Garden.

Ingredients

  • 4 cups water
  • 2 cubes chicken bouillon
  • 1 tbsp red pepper flakes
  • 1/2 lb ground Italian pork sausage
  • 1 small white onion diced
  • 1 tsp minced garlic
  • 2 potatoes peeled and cubed
  • 1/3 cup heavy cream
  • 3 cups roughly chopped kale about 1/3 of a bunch

Instructions

  • Cook and crumble sausage in soup pot until it is fully cooked. Remove sausage and set aside. Drain out oil but leave behind about 1 tbsp. Add in diced onions and saute. Once onions are translucent, add in garlic and cook another minute.
  • Add in water, chicken cubes and potatoes and bring to medium-high heat to bring soup to a boil. Reduce heat to a simmer and cook until potatoes are soft, about 15-20 minutes. Keep lid on so that water does not evaporate.
  • Reduce heat to low and add in heavy cream, kale, sausage and red pepper flakes and cook until kale is just tender. Serve warm.

Notes

  • Adapted from All Recipes
  • I used chicken bouillon cubes with water to create the soup base. However, you can also substitute with chicken broth or chicken bone broth.

Nutrition

Serving: 0.2of recipe, Calories: 291kcal, Carbohydrates: 17g, Protein: 11g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 56mg, Sodium: 399mg, Potassium: 727mg, Fiber: 2g, Vitamin A: 4725IU, Vitamin C: 60.1mg, Calcium: 119mg, Iron: 4.2mg, Net Carbs: 15g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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