Happy April!
We went from a balmy 65 degrees this morning to a blustery “feels like” 39 degrees. So we are making soup! My husband’s favorite soup at Olive Garden is Zuppa Toscana. The kids and I usually get the Chicken Gnocci Soup. I am providing instructions for both preparations since some people will not have access to an Instant Pot. I have plenty of Instant Pot recipes on the blog if you need some ideas! But if you do not have an Instant Pot — that’s fine too!
Ingredients
Italian Sausage –
The restaurant uses “spicy Italian sausage”. This may be purchased at the store. Personally, I stock up on ground turkey in order to turn it into different things like… Italian Sausage. I know I know… it takes time to make an ingredient but hear me out. This is just adding seasonings. That’s all they do at the factory right? Here’s how I make the Italian Sausage:
-While the meat is cooking, I prepare the spices to add to make the sausage. (Traditionally it is mixed in raw and then cooked. However, I don’t notice much of a difference. I do it this way because 1, my meat is usually not completely thawed out yet. And 2, raw meat hands!)
Spice Mix for 1-1.5 pounds ground turkey or pork
2 tsp. dried parsley
2 tsp. Italian seasoning
2 tsp. fennel seeds
1/2 tsp. paprika
1 tsp. minced or powdered garlic
pinch of red pepper flakes (omit for non-spicy)
1 and 1/2 tsp. black pepper (or 1 tsp. for not so spicy)
2 tsp. salt
Kale or Spinach?
The original Olive Garden recipe also says to use kale. I find it bitter and we like the spinach better. I store spinach in the freezer in bulk, so again this is just easier. But if you like kale – please add it! It is really interchangeable in this recipe.
Zuppa Toscana Soup
Ingredients
- 1 tbsp. olive oil
- 1 lb. mild or spicy Italian Sausage See notes for homemade, can use 1.25 lbs.
- 1 onion diced
- 3 cloves garlic minced
- 1/2 tsp. dried oregano
- 3 medium russent potatoes diced 1/2"; or 2 large russet potatoes
- 6 cups chicken broth
- 5 oz. spinach or 1/2 bunch kale trim stems and chop if using kale
- 1 cup half and half or whole milk
Instructions
Instant Pot Instructions
- Add oil to pot and put on saute medium. Add ground Italian sausage and cook until almost done. Add onion and cook until meat is thoroughly browned and onion is translucent.
- Add garlic, oregano, potatoes and broth. Put on high for 5 minutes.
- Quick release and add spinach or kale. Let wilt for 2 minutes. Then finally milk. Make sure the soup is heated through. If it is too cold, turn it on saute until hot. Salt and pepper to taste.
Stovetop Instructions
- Add oil to pot and put on saute medium. Add ground Italian sausage and cook until almost done. Add onion and cook until meat is thoroughly browned and onion is translucent.
- Add garlic, oregano, potatoes and broth. Bring to a boil and cook until potatoes are cooked through. About 10-15 minutes.
- Add spinach or kale. Let wilt 2 minutes. Add milk. Make sure soup is heated through. Add salt and pepper to taste.
Notes
2 tsp. Italian seasoning
2 tsp. fennel seeds
1/2 tsp. paprika
1 tsp. minced or powdered garlic
pinch of red pepper flakes (omit for non-spicy)
1 and 1/2 tsp. black pepper (or 1 tsp. for not so spicy)
2 tsp. salt
