What do you think about having an insanely delicious meal tonight for dinner that doesn’t cost you more than a few bucks, and takes you less than 20 minutes in the kitchen?
Hot, creamy, hearty, and not too heavy. It’s the perfect combination to create a flawless bowl of soup.
One of my favorite things about a copycat recipe is that you can easily enjoy the taste of a restaurant meal but at a fraction of the cost.
With this copycat Olive Garden Zupa Toscana recipe you will be able to feed your entire family, and maybe even have leftovers, for less than the price of feeding just one person if you were to go out to the restaurant.
Copycat Olive Garden Zupa Toscana Recipe
To begin the creation of your cozy soup, you first are going to need a deep pot. Spray with non-stick cooking spray.
Put you ground sausage into the pan and cook until the pink is almost gone.
Add in the oil, garlic, and onion. Cook until the onions start to become slightly translucent. Just about 2-3 minutes.
Then add in the chicken broth and potatoes. Bring the soup up to a low boil and let cook for about 8-10 minutes until the potatoes are slightly tender when pocked with a fork.
The last thing to do is to add in the spinach and heavy cream. Keep that cooking until the soup is heated up to your liking.
Oh yeah, your kitchen should be smelling pretty good right about now!
Season with salt and pepper the way you like it.
Serve with some shredded parmesan, crumbled bacon bits, and/or a little fresh spinach for garnish.
Now, let’s see how fast your family devours dinner!
There really isn’t anything that beats having dinner made for you at a restaurant, but if you’re on a tight budget and want to still enjoy the tastes of eating out, give this recipe a try!
Better yet, get your hubby or maybe one of your older kiddos to try out this copycat recipe. Then you will be savings major bucks on eating out AND you won’t be cooking!
Let me know what you think about that idea!
Talk to you Pearls soon! xoxo
Tools I used to cook this meal:
1lbs. ground pork sausage, Italian seasoned
1 tbs. olive oil
2 cloves garlic, minced
½ cup onion, diced
4 cups chicken broth
4 russet potatoes, peeled and chopped small
2 cups spinach
1 ½ cups heavy cream
Start by heating oil in a large pot.
Add in the sausage and cook until the pink of the meat is mostly gone.
Add in the garlic and onion, then continue to cook 2-3 minutes until the onion starts to become translucent.
Next, add the chicken broth and potatoes to the pot. Heat till the soup reaches a soft boil.
Cook for 8-10 minutes until the potatoes are tender when poked with a fork.
Add the spinach and heavy cream, season with salt and pepper, return to heat and cook until the soup is heated back up.