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Transforming Olive Garden’s Zuppa Toscana: A Culinary Journey

Why It Works

Cooking the aromatics in sausage fat introduces a deep, rich flavor to the soup. Incorporating fennel seeds, fresh fennel, and chili flakes highlights the traditional Italian sausage essence. By cutting the potatoes into irregular shapes, they partially dissolve into the broth, creating a naturally thickened texture. Optionally adding Parmesan rinds during simmering can further enhance the overall taste of the soup.

My brief experience at Olive Garden last year led me to try their highly praised “zuppa toscana.” With a background in Tuscan cuisine from working on a farm in Tuscany and as a sous chef under renowned Tuscan chef Cesare Casella at Beppe in NYC, I have a discerning palate for authentic Italian soups and their preparation.

While Olive Garden’s version of zuppa toscana may not be authentic Tuscan fare, it has achieved a certain popularity that warrants examination. I approached this dish with curiosity, eager to discern its merits.

After tasting the soup, I found it enjoyable yet lacking the depth and harmonious blending of flavors and textures typically found in Tuscan soups. However, its core components—a combination of sausage, kale, and potatoes in a creamy broth—show promise for improvement.

The potential for enhancement lies in achieving a richer, better-integrated soup. The sausage should impart flavor through its fat; the kale must be tender and plentiful; the potatoes should blend into the broth while leaving behind tender pieces; and the overall broth should strike a balance between richness and lightness, ideally accented with a touch of heat.

A well-executed zuppa toscana can serve as a comforting, filling meal that evokes a sense of warmth and satisfaction.

The Secrets to Elevating Olive Garden–Style Zuppa Toscana

Step 1: Adapt a Coworker’s Insightful Recipe

Eating the zuppa toscana at Olive Garden stirred memories of a similar soup I had recently enjoyed: Genevieve’s creamy tortellini soup, which is strikingly similar but incorporates crucial variations. While Genevieve’s recipe includes tortellini and some tomato paste, the zuppa toscana remains distinctly devoid of such ingredients. The key differences lie in the proportions and components of each soup.

Using Genevieve’s solid foundation as a base, I aimed not to recreate a new dish but to refine her recipe into a closer approximation of the zuppa toscana while enhancing its flavor profile.

Key steps from Genevieve’s original recipe I chose to keep include:

Browning the sausage to render its fat: This crucial step builds flavor through the Maillard reaction, while providing delicious sausage fat to enhance the overall taste.
Sautéing aromatics in the sausage fat: Onions, celery, fennel, and garlic cook together in the sausage fat, forming a robust flavor foundation for the soup.
Blooming spices in the fat: Frying fennel seeds and chili flakes in the rendered fat releases essential flavor compounds, which help to infuse the soup with warmth and depth.

Step 2: Use “Grandma’s” Potato Technique

One essential method I employed was cutting the potatoes into irregular chunks, specifically russets. Whether you leave the skin on or peel them, these uneven pieces cook differently—smaller sections soften faster, contributing to a natural thickening effect in the soup as they release their starches.

This traditional technique yields a delightful texture, resulting in a hearty and comforting soup.

Step 3: Consider Adding Parmesan Rinds (Optional)

While the previous steps create a flavorful broth, incorporating high-quality chicken stock, homemade or store-bought, can enhance the soup significantly. Additionally, adding Parmesan rinds infuses the dish with deeper flavor.

Many stores sell Parmesan rinds inexpensively, or you can repurpose your own leftovers. It’s important to note that alternative rinds, like those from Grana Padano, can also impart similar flavors and work beautifully in this recipe.

Once simmered, the rinds may be discarded, composted, or even enjoyed as a snack before serving the soup.

Finally, enrich the soup with cream before ladling it into bowls and garnishing with freshly grated Parmigiano-Reggiano. This could be the way a Tuscan chef might prepare a zuppa toscana, capturing both comfort and authentic flavors.

This Copycat Zuppa Toscana Recipe Is Way Better Than Olive Garden’s

Ingredients:

• 1 tablespoon (15 ml) extra-virgin olive oil
• 1 1/2 pounds (680 g) mild or spicy Italian sausage, removed from casing
• 2 medium onions (8 ounces; 227 g each), finely chopped
• 3 medium cloves garlic (1/2 ounce; 15 g), finely chopped
• 3 medium celery ribs (about 5 3/4 ounces; 165 g) with leaves, finely chopped
• 1 medium fennel bulb (8 ounces; 226 g), finely chopped
• 1 1/2 teaspoons fennel seeds
• 1/4 teaspoon crushed red pepper flakes
• 10 cups (2.4 L) homemade chicken stock or store-bought low-sodium broth
• 1 or 2 Parmigiano-Reggiano cheese rinds (optional), plus grated Parmigiano-Reggiano for serving
• 6 ounces (170 g) lacinato or curly kale, stemmed and cut or torn into roughly 2-inch pieces
• 1 russet potato (12 ounces; 340 g), peeled and cut into irregular chunks about 1/2 inch thick
• 1/2 cup (120 ml) heavy cream

Instructions:

1. In a 5-quart soup pot or Dutch oven, heat olive oil over medium heat until shimmering. Add sausage and cook, stirring to break it apart, until browned (6-8 minutes). Use a slotted spoon to remove sausage from the pot and set aside, draining excess fat but leaving 2-3 tablespoons of rendered fat in the pot.
2. Add onion, garlic, celery, fennel, fennel seeds, and crushed red pepper flakes. Sauté until vegetables soften and release moisture (about 8 minutes).
3. Pour in stock or broth with Parmesan rind(s), if using. Bring to a boil over medium-high heat. Add kale and simmer until softened (about 10 minutes).
4. Add potato and simmer, stirring regularly, until kale is tender and potato is cooked through. This should take about 30 minutes, and as the potato cooks, it will thicken the soup with its natural starches.
5. Return the cooked sausage to the pot and simmer until flavors meld (approximately 10 minutes). Stir in heavy cream, adjusting consistency as needed with additional stock. Season with salt and pepper, and serve topped with freshly grated Parmigiano-Reggiano.

Special Equipment

5- or 6-quart soup pot or Dutch oven

Make-Ahead and Storage

Leftovers can be stored in an airtight container in the fridge for up to four days. Reheat gently in a pot over medium-low heat until warmed through before serving.

Source
www.seriouseats.com