About 15 years ago I worked at the Olive Garden and fell in love with their Zuppa Toscana soup. Zuppa Toscana is a light, cream-based soup with spicy sausage, russet potatoes and kale. Absolutely delish! I haven’t been to an Olive Garden in years but I had a craving for their soup and decided to make it to see if it was as good as I remembered.
Thank goodness for Google because Maria and Josh over at the ‘two peas & their blog’ site took the time to figure out how to make this soup and post it. You can find their recipe here on the “two peas & their blog” website.
I modified the recipe based on what I had in my fridge. My modifications here:
- I used equal parts of hot and sweet Italian sausage.
- Reduced the amount of red pepper flakes to 3/4 teaspoon.
- Eliminated the water – you can add water to create the consistency you want after.
- Added more kale, about 4 cups instead of 3.
It turned out great and is even better the next day.
Have you ever recreated a dish from a restaurant? Feel free to post a link to your recipe below.