Thursday, April 28, 2016

Copycat recipe Zuppa Toscana

Hi everyone:

This is another copykat recipe I wanted to try.  I adapted it to what I had in my frige and pantry.  It was really good and hubby ate two bowls and raved about it.  It's the Olive Garden copykat recipe.  

I am posting it as is and I'll make note to my changes.


Note:It is a thinner type broth. So good you want to get every spoon of the broth.  I'd suggest making the potato cubes a little smaller than mine and I used Swiss chard instead of kale.  I was concerned it may be too chewy. I didn't want to use spinach for fear it would be to grassy if you can understand.  Swiss chard is very mild and I found it easily at the grocery store. They only had red Swiss chard so it did give it a bit more color.  I also added 1 can rinsed and drained northern beans for texture and more protein.  

I used ground sausage.  I browned it slightly along with onion in the oven for a few minutes until it wasn't red. I added the garlic right into the broth.  Mincing it is a good idea. The finer the better.  Actually the onion and garlic I used the finest grater to grate them both.

I had chicken broth but not enough as the recipe called for so I used Chicken and Beef Broth and I think it added to the awesome flavor of the soup.

The recipe didn't call for cheese but you guys know me and a handful of my favorite Pecorino Romano added at the very end along with the heavy cream made it even better in my opinion.

Hoping your enjoy it as much as we did.  :) 

  • 1 pound Italian sausage
  • 3 russet potatoes, sliced into wedges then halvedo
  • 2 cloves garlic, minced
  • 1 large white onion, finely chopped
  • 4 cups chicken broth
  • 2 cups kale or Swiss chard, rinsed and chopped
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • cannellini beans(optional)  I added them as to thicken the broth and I was a good choice for protein.
  • Pecorino Romano cheese (optiona)(I love cheese)


  1. Brown Italian sausage in a large skillet over medium-high heat, about 5 minutes. Drain and discard fat.
  2. Combine all ingredients except cream and kale in slow cooker. Cook on low 7-8 hours, or on high for 4-5. 
  3. Add cream and kale to slow cooker, stir, and cook until leaves are wilted and warmed through, 20-30 minutes.
  4. Ladle into bowls, serve immediately and enjoy!
Recipe adapted from Somewhat Simple

Happy Cooking,

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