When is the last time you had a meal at Olive Garden? I can’t really remember the last time…its been that long. However, I do know whenever I have been there, I have to order this soup. Gah…it’s so delicious.
Making this is always deadly at my house because it’s so easy to eat more than you should. It’s so hard to stop getting a third bowl….but really, it gets excessive.
The soup is creamy and not overly thick. There are so many potatoes in here you don’t really want it any thicker. It’s creamy, flavorful and has a kick to it.
There are tons of copycat versions out there for this Zuppa Toscana, but I’m telling you this one is the best…even better than Olive garden’s…in my opinion. You just need to try it. Trust me.
Enjoy it! Wishing I had a bread stick to dip in it.
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Sues says
I don’t think I’ve ever had this soup, but something tells me that your version is a million times better (and better looking!!) than the OG’s. It’s gorgeous!
allie@ThroughHerLookingGlass says
Cathy – I am so drooling right now. Sausage. And bacon. And red pepper flakes. This is fabulous!
Samantha says
I love when I see recipes like this from restaurants that I can make at home. Looks amazing!
Sarah Bates | The Chef Next Door says
This looks amazing! I love getting this soup at Olive Garden!
Shannon says
can something be used instead of the potato flakes for thickening?
Cathy says
You could try mashing up some of the potatoes in the soup or there is always cornstarch.
Angie | Big Bear's Wife says
I haven’t been to Olive Garden in a while but oh man I’m making this at home soon! I do love Olive Garden’s soups but I would much rather eat at home haha!
Cathy says
I know, we don’t have an Olive Garden around so I just have to make the recipes myself.
Dana F says
So I made this tonight, but with a few alterations. I deglazed the pot (after softening the shallots) with a shy quarter cup of marsala wine. And I used hot Italian sausage, instead of mild. It was so delicious!!!! Thank you for the recipe!
Gid says
You can freeze things with potatoes, but unless you have a flash freezer, the potatoes will break down when you thaw them, and may turn gummy. Freezing things with cream in them is trickier, because the cream will separate. I’m afraid the best option is to eat it all (horrors!).
Barbara Snook says
OMG!! I just made this tonight for dinner and I can’t believe how awesome it was!! I followed your recipe exactly and it was perfect!! I will definitely make it again. Thank you!!
Cathy says
So great!
Marcia says
It won’t be as good, but do you think it’d still be tasty made wit 2% milk rather than cream?
Cathy says
I mean it would be okay. You would lose the mouthfeel and richness that cream would provide. Would likely seem more watery.
JenO says
I’ve been making a version of this for a few years. Make the soup without the kale and the cream. When you start serving put the broth in the bowl and then add the kale. Wait a minute and then add a splash of cream. I find that if you wait and add the kale until you serve the kale doesn’t get all soggy and gross, it will be al dente. Add the cream a minute after you’ve put in the kale and it’s perfect for serving.
This solves the freezing problem as well. You can have these ready to go in your freezer and it’s an easy delicious meal. Just fyi – this soup is much better than what they serve at the olive garden!