Devoted Olive Garden customers are a special breed. They *freak out* over the menu’s shrimp scampi and toasted ravioli and bottomless salad (its dressing, too) and, as editors at Delish have recently discovered, soups. But one soup stands above the rest: the Zuppa Toscana.
The restaurant’s regulars (and lots of Internet searches) also refer to this as Olive Garden’s "sausage soup", "potato soup", or "Tuscan soup". Bottom line: People LOVE this friggin’ soup. With a rich, savory broth and creamy texture, this soup seems to always hit the spot for a ton of customers.
When we set out to do a copycat version, we knew the main ingredients from eating it ourselves: kale, sausage, potatoes. Nailing down the broth was trickier, but I went with a blend of chicken broth, water, and heavy cream. Garlic and onion helped give it flavor, but there’s nothing complicated about this soup. The key is to let it simmer low and slow for a while to let the potatoes break down and help make the broth nice and starchy.
Get the recipe.
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