Canning Recipe for Copycat Olive Garden Zuppa Toscana Soup

Bowl of canned Zuppa Toscana Soup

This canning recipe for the copycat Olive Garden Zuppa Toscana Soup is so easy and turns out delicious. Four simple ingredients, Italian sausage, potatoes, chicken broth and kale.

It makes a hearty soup that is wonderful on a chilly day or any day. This homemade canned version really turns out delicious! I enjoy taking my jars of ready to eat soups to work for lunch. Canning soup is one of the best things about learning how to can! I include my favorite soups that I can below.

The Olive Garden Zuppa Toscana Soup is one of their most popular soups and has always been my families favorite soup. I started making it at home. Here is my instant pot Zuppa Toscana recipe.

Canning homemade soups saves money, but it is also healthier than buying canned soups from the grocery store, because you know what is going into your soup. No preservatives are added, you can add how much salt or no salt, plus you can season the soup to your preference.

Ingredients for Copycat Olive Garden Zuppa Toscana Soup Recipe

  • 1 pound ground Italian Sausage
  • 4 cups or 3 large potatoes, chopped into small pieces
  • 8 cups chicken broth
  • 1 cup chopped fresh kale (more can be added if preferred)
  • Optional ingredients include diced yellow onion, crispy bacon, garlic powder or cloves, red pepper flakes

This recipe makes 5 to 6 pints. I wanted to use pint jars, so I could take the soup to lunch. The recipe could be doubled to make 5 to 6 quarts. I also use my NESCO electric pressure canner which holds 5 pints (or 4 quarts).

Detailed Steps to Prepare the Copycat Olive Garden Zuppa Toscana Soup Recipe

The first step is to brown the Italian sausage in a skillet. Break the sausage into small pieces.

browning Italian sausage for canning Zuppa Toscana soup
Browning the Italian sausage

Peel and cut the potatoes into small pieces.

I used russet potatoes and soaked the potatoes in water and 1 tablespoon citric acid for 20 minutes and rinsed the potatoes. The purpose of the soaking was to remove excess starch and the citric acid prevents browning of the potatoes.

Rinsing the cut up potatoes
Rinsing the cut up potatoes

Add the sausage and potatoes to a large pot.

Sausage and potatoes added to stock pot for canning zuppa toscana
Italian sausage and potatoes added to large stock pot

Add the chicken broth to the stock pot.

Chicken broth added to stock pot for canning Zuppa Toscana soup
Chicken broth added to the pot

Add the kale to the rest of the ingredients.

Kale added to the ingredients for canning Zuppa Toscana
Kale added to the ingredients

Heat the soup up and let simmer for about 5 minutes. Then add the soup to the canning jars. I used a slotted spoon and filled each jar 1/2 full of the solids (potatoes and sausage).

Adding the solids for canning zuppa toscana
Using a slotted spoon and canning funnel adding solids to the jar
Jars with sausage and potatoes filled halfway for canning Zuppa Toscana
Filling jars halfway with sausage and potatoes from the soup

Then add the hot liquid broth leaving 1-inch head space for each jar. Wipe the rims, remove air bubbles and add the lids.

Jars filled with zuppa toscana soup ready to be canned
Jars filled with the Zuppa Toscana soup ready to be canned

Canning meat requires canning in a pressure canner because meat is a low acid food. See my article on beginners guide to canning for a complete guide on canning.

Place the filled jars into the pressure canner and process according to your canner’s instructions. The canning times for pint jars is 75 minutes and for quart jars is 90 minutes.

I use the NESCO Electric Pressure Canner for pressure canning. I have included step by step instructions on how to use the NESCO Electric Canner on my website. One good tip is to always add white vinegar to the canner and that makes the jars come out clear without a white coating on the outside.

When the canning process is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place jars on a dish towel on the counter and do not disturb for 24 hours.

Jars of canned Zuppa Toscana soup after canning
Jars of canned Zuppa Toscana soup after canning

Enjoy the Delicious Results!

This homemade canned Zuppa Toscana Soup has such delicious flavor!

Bowl of canned Zuppa Toscana Soup
Bowl of canned Zuppa Toscana Soup

It tastes so fresh and delicious and is a great recipe. I also tried adding 2 teaspoons of heavy cream to the bowl of soup after heating it up, since the Zuppa Toscana soup recipe has cream added to it and it was very good and results in more creamy soup. Dairy products are not recommended to be canned, so best to just add it when serving. Parmesan cheese as a topping to the soup is also very good.

Homemade soups are one of my favorite things to eat and home-canned soups are one of my favorite things to can. Some of my soup canning recipes include:

Home food preservation is such a great way to save on the grocery store and have shelf stable and healthy meals and other food ready to eat in your pantry.

For more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.

Some links are affiliate links, which means I make a small commission at no extra cost to you.

Bowl of canned Zuppa Toscana Soup

Canning Recipe for Copycat Olive Garden Zuppa Toscana Soup

Yield: 5 to 6 pints
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes

This canning recipe for the copycat Olive Garden Zuppa Toscana Soup is so easy and turns out delicious. Four simple ingredients, Italian sausage, potatoes, chicken broth and kale.

Ingredients

  • 1 pound ground Italian Sausage
  • 4 cups or 3 large potatoes, chopped into small pieces
  • 8 cups chicken broth
  • 1 cup chopped fresh kale (more can be added if preferred)
  • Optional ingredients include diced yellow onion, crispy bacon, garlic powder or cloves, red pepper flakes

Instructions

    1. Brown the Italian sausage in a skillet and break into small pieces.

    2. Peel and cut the potatoes into small pieces. Soak for 20 minutes or more and rinse to remove excess starch.

    3. Add the sausage and potatoes to a large pot.

    4. Add the chicken broth and chopped kale.

    5. Heat the soup up and let simmer for about 5 minutes.

    6. Then add the soup to the canning jars. I used a slotted spoon and filled each jar 1/2 full of the solids (potatoes and sausage). Then I added the hot broth. Fill the jars leaving 1-inch head space.

    7. Wipe the rims of the jars and remove the air bubbles. Add the canning lids.

    8. Process in a pressure canner following the manufacturer's instructions for 75 minutes for pints. (90 minutes for quarts).

    9. When the canning process time is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place the canning jars of hot beans on a dish towel on the counter and do not disturb them for 24 hours.

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