🍲 Canned Zuppa Toscana
Olive Garden Copycat in a Jar!
📌 In This Article
🍲 The Zuppa Toscana Story
"I love Olive Garden's Zuppa Toscana. Just put 7 quarts of it in the canner. Will just have to add cream when heated to serve. 😊 Isn't it pretty?"
There's something about Olive Garden's Zuppa Toscana that just hits the spot. That creamy, savory broth, the spicy Italian sausage, the tender potatoes, and the fresh kale — it's pure comfort in a bowl.
So I decided to make it at home — and then I took it a step further. I canned it. Seven quarts of homemade Zuppa Toscana, right in my pressure canner. Isn't it pretty? 😊
💬 The plan: "Will just have to add cream when heated to serve."
The best part? When I'm ready to eat, I just open a jar, heat it up, and stir in some cream. It's like having Olive Garden at home — anytime I want.
💬 The result: "Just put 7 quarts of it in the canner. Isn't it pretty?"
🍲 What Is Zuppa Toscana?
Zuppa Toscana is a hearty Italian soup made with spicy Italian sausage, potatoes, kale, and a creamy broth. It's Olive Garden's most popular soup — and for good reason. It's warm, comforting, and absolutely delicious.
It's perfect for:
- 🍂 Cold winter days – Warm and comforting
- 🍽️ Dinner parties – Impressive and delicious
- ⚡ Quick meals – Just heat and add cream
- 🏠 Emergency food storage – Shelf-stable comfort
- 👨👩👧👦 Family dinners – Everyone loves it!
💡 Pro tip: "This soup is even better the next day — and it's perfect for canning!"
📦 Ingredients
🍲 For the Soup
- 🥩 1 lb spicy Italian sausage – Casings removed
- 🧅 1 large onion – Diced
- 🧄 4 cloves garlic – Minced
- 🥔 6 medium potatoes – Russet or Yukon gold, diced
- 🥫 8 cups chicken broth – Low sodium
- 🌿 2 cups kale – Chopped, stems removed
- 🧂 1 tsp salt – To taste
- 🌿 1/2 tsp black pepper
- 🌿 1 tsp dried oregano
- 🌿 1/2 tsp red pepper flakes – Optional, for heat
🥛 For Serving (Add After Canning)
- 🥛 1/2 cup heavy cream – Per quart of soup
- 🧀 Parmesan cheese – For garnish
💡 Pro tip: "Don't add the cream before canning — add it when you heat the soup to serve!"
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Prepare your pressure canner, jars, and lids.
- Keep jars hot until ready to fill.
- This recipe makes about 7 quart jars.
💡 Pro tip: "Wide-mouth quart jars work best for soup."
Step 2 – Cook the Sausage
- In a large pot or Dutch oven, cook the Italian sausage over medium heat.
- Break it up with a spoon and cook until browned and cooked through.
- Remove sausage and set aside, leaving the drippings in the pot.
💡 Pro tip: "The drippings add so much flavor to the soup!"
Step 3 – Sauté the Aromatics
- Add the onion to the pot and cook until soft and translucent.
- Add the garlic and cook for 1-2 minutes until fragrant.
💡 Pro tip: "Don't burn the garlic — it can make the soup bitter."
Step 4 – Add the Potatoes and Broth
- Add the diced potatoes to the pot.
- Pour in the chicken broth.
- Add salt, pepper, oregano, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender.
⚠️ Important: "Make sure the potatoes are cooked through before canning."
Step 5 – Add Sausage and Kale
- Return the cooked sausage to the pot.
- Add the chopped kale and stir until wilted.
- Remove from heat.
💡 Pro tip: "The kale will wilt quickly — don't overcook it."
Step 6 – Can the Soup
- Ladle the hot soup into hot jars.
- Leave 1 inch headspace.
- Remove air bubbles with a bubble remover.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
💡 Pro tip: "Wipe those rims clean! Any residue can prevent a good seal."
Step 7 – Pressure Can
- Pressure can at 10 lbs pressure for:
- Quarts: 90 minutes
- Pints: 75 minutes
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Soup with meat MUST be pressure canned. Water bath canning is NOT safe. The temperature needs to reach 240°F to kill pathogens.
Step 8 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel.
- Check seals after 24 hours.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
Step 9 – Serve
- Open a jar and heat the soup in a pot.
- Stir in 1/2 cup heavy cream.
- Heat until warmed through — do not boil.
- Garnish with Parmesan cheese and enjoy!
💡 Pro tip: "The cream adds that signature Olive Garden richness. Don't skip it!"
🥫 How to Store Your Canned Zuppa Toscana
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🥛 Add cream when serving: Don't add before canning
💡 Pro tip: "Stock up on jars of this soup — you'll want to enjoy it all winter long!"
💡 Pro Tips for Perfect Zuppa Toscana
- 🥩 Use spicy Italian sausage: It gives the soup its signature flavor.
- 🥔 Don't overcook potatoes: They should be tender but not mushy.
- 🥬 Add kale at the end: It wilts quickly and keeps its texture.
- 🥛 Add cream after canning: Cream can separate during processing.
- 🔥 Don't boil after adding cream: It can curdle.
- 🧀 Top with Parmesan: It adds the perfect finishing touch.
- 🍞 Serve with bread: Crusty bread is perfect for dipping.
💡 Pro tip: "Just put 7 quarts of it in the canner. Isn't it pretty?"
❓ Frequently Asked Questions
❓ Can I water bath can this soup?
NO! Soup with meat must be pressure canned.
❓ How long does canned Zuppa Toscana last?
Up to 1 year when properly pressure canned and stored.
❓ Can I use regular Italian sausage?
Yes, but spicy sausage gives it that signature flavor.
❓ Why add cream after canning?
Cream can separate during pressure canning. Adding it later gives the best texture.
❓ Can I use frozen kale?
Fresh is best, but frozen works in a pinch.
❓ Can I double the recipe?
Yes, but you may need to process in batches.
❓ How do I serve this?
Heat, add cream, garnish with Parmesan, and enjoy!
❓ Can I freeze this instead?
Yes, but canning makes it shelf-stable.
❓ Is this really like Olive Garden?
It's even better — and you can have it anytime!
❓ Will I ever buy Olive Garden soup again?
Probably not! Homemade is so much better!
📄 Printable Recipe Card
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║ CANNED ZUPPA TOSCANA ║
║ Olive Garden Copycat in a Jar! ║
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YIELD: 7 quart jars | TIME: ~2 hours | PROCESS: 90 min (quarts)
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INGREDIENTS
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- 1 lb spicy Italian sausage, casings removed
- 1 large onion, diced
- 4 cloves garlic, minced
- 6 medium potatoes, diced
- 8 cups chicken broth
- 2 cups kale, chopped (stems removed)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
FOR SERVING:
- 1/2 cup heavy cream (per quart)
- Parmesan cheese, for garnish
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INSTRUCTIONS
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1. Prepare pressure canner, jars, and lids.
2. Brown sausage in a large pot. Remove and set aside.
3. Sauté onion and garlic in drippings until soft.
4. Add potatoes, broth, salt, pepper, oregano, and red pepper flakes.
Simmer until potatoes are tender (10-15 minutes).
5. Return sausage to pot. Add kale and stir until wilted.
6. Ladle hot soup into hot jars, leaving 1" headspace.
7. Remove air bubbles, wipe rims, add lids and rings.
8. PRESSURE CAN:
- Quarts: 90 minutes at 10 lbs pressure
- Pints: 75 minutes at 10 lbs pressure
9. Cool, check seals, and store.
10. TO SERVE: Heat soup, stir in cream, garnish with Parmesan.
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OLIVE GARDEN AT HOME! 🍲
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"I love Olive Garden's Zuppa Toscana. Just put 7 quarts
of it in the canner. Will just have to add cream when
heated to serve. 😊 Isn't it pretty?" ❤️
© CanningRebels — Canned Zuppa Toscana
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