Comments on: Olive Garden™ Zuppa Toscana Soup Recipe

By: Mark8000

Mark8000 — Tue, 09 Aug 2011 21:55:14 +0000

I made this soup last Sunday and it was soooo delicious!!! But, like a lot commenters, I didn’t follow the recipe exactly. I didn’t have an Italian sausage or bacon so I just cut up some beef. And I didn’t have any heavy cream or condensed milk, so I just thickened it with flour. And I didn’t have any kale, so I just salt and pepper. And I threw in some more veggies, like carrots and peas. Amazing! Zuppa Toscana tasets just like beef stew!

By: SusanW

SusanW — Sun, 24 Jul 2011 09:36:40 +0000

This was the best soup I’ve ever had. I’ve never had the original, so don’t know how it compares to Olive Garden. I cooked in the crockpot on low for about 7 hours and the potatoes still weren’t done so turned to high for another hour. They were still a little hard for me. Next time, I’ll cut the potatoes a lot smaller so they cook faster.

By: Pam

Pam — Mon, 25 Apr 2011 21:28:13 +0000

Just finished making my “Paleo” version (no cream or potatoes) and it is just as good as the original! I did not have bacon so I do miss a bit of that salty depth. My tweaks were: Italian turkey sausage, cauliflower instead of potatoes, added carrots, almond milk instead of cream, sea salt and white pepper. So excited at how good and healthy this is!

By: Shelly’s Mother’s Sausage & Kale Soup | The Gonzo Gourmet

Shelly’s Mother’s Sausage & Kale Soup | The Gonzo Gourmet — Mon, 18 Apr 2011 18:36:23 +0000

[...] to copy Shelly’s version of the recipe, so I cobbled one together using online sources here and here. There’s definitely room for improvement, so this is a development-stage recipe only. My mother [...]

By: Chef Pablo

Chef Pablo — Mon, 21 Mar 2011 13:27:54 +0000

You “can” but I wouldn’t recommend it. If you do use milk, use whole milk and you still may need to use some corn starch to get it to the right consistency. If you’re trying to reduce your fat intake, you may consider using some fat free half and half. It still might not be thick enough. Let us all know how it turns out if you do try it. Thanks!

By: lina

lina — Mon, 21 Mar 2011 01:44:58 +0000

can u use milk instead of cream?

By: Chris Fritz

Chris Fritz — Sun, 20 Mar 2011 14:01:56 +0000

I have been wishing I had this recipe since eating this soup at the restaurant. It is wonderful. It does take some time to make it but it is worth it. Next time, I will use more potatoes. Sweet Italian sausage was so perfect. We love this, and I am so glad to have the recipe.

By: Faux-live Garden Zuppa Toscana | Wicked Good Nom

Faux-live Garden Zuppa Toscana | Wicked Good Nom — Sun, 20 Feb 2011 23:17:57 +0000

[...] I’m supposed to be eating low(er) carb and potatoes are currently on my naughty list, I love this suggestion of swapping them out for [...]

By: Pat

Pat — Fri, 31 Dec 2010 19:47:42 +0000

Very good recipe! I used spicy/hot turkey sausage – saved on fat – & low sodium bacon & chicken broth. A little less bacon & a bit more potatoes (sliced, not cubed) & a little more kale. Sauted the onions in a little olive oil until translucent to sweeten them up. Served with grated parmesan on top. After a few spoonfulls the lower salt isn’t noticeable & everyone Loved it – very much like the original!

By: EngineerChef

EngineerChef — Sun, 19 Dec 2010 23:46:04 +0000

I made this soup tonight, and it turned out very well. I didn’t follow the recipe exactly:

– I used 1/4 lb cottage ham instead of bacon (it’s what I had).
– I cooked the ham (bacon) and sausage together, then deglazed the pan with a couple tablespoons of dry white wine.
– I softened the onions and garlic after adding the wine, but before adding the water and broth.