Zuppa Toscana – Olive Garden (Copycat) Recipe

Welcome back to Ankitha Gadag Recipes! One of my favorite soups at Olive Garden was the Zuppa Toscana soup. Zuppa Toscana literally means Tuscan Soup, which is a combination of garden vegetables in a creamy broth with spicy meats. This particular recipe was born out of need… I needed to get rid of a ton of veggies in my fridge! But as they say – Necessity is the mother of invention, and this recipe has been one of my favorite soup recipes EVER!! It is creamy, spicy and has a ton of texture from the crispy bacon to the melt-in-your-mouth potatoes.

What makes this recipe extra special is the fact that it meets a lot of different dietary constraints – whether you are practicing whole 30, keto or paleo diets, I have got you covered. It’s so, so delicious and I hope you make it while it’s still soup SZN.

What you will need:

  • kale (1 bunch)
  • onion (1)
  • celery (1 stalk)
  • spicy italian sausage (casing removed) – 1 lb
  • turkey bacon (2 strips)
  • prosciutto (1/4 lb)
  • 1 jalapeno
  • garlic (2 tbsp)
  • sweet potato (1)
  • coconut milk – 1/2 can
  • chicken bone broth (32 oz)
  • fresh herbs (3 sprigs thyme, 1 sprig rosemary, 2 sprigs oregano)
  • arrow root starch (2 tbsp)
  • paprika (1 tbsp)
  • nutritional yeast (1/4 th cup)
  • juice of 1 lemon


  1. In a large pot or dutch oven, start by browning your chopped prosciutto and bacon. Remove and set aside
  2. Add in some olive oil and saute all your veggies, except the greens ( onion, celery, jalapeno, sweet potato, garlic). Saute for about 5 mins.
  3. Next, add in your sausage. Break apart in the pot till meat is browned.
  4. Mix in the arrowroot starch, until well coated. Slowly add in the broth, while constantly stirring.
  5. Add in the coconut milk along with the herbs, paprika, salt & pepper. Cover and cook for 5-10 mins.
  6. Remove the fresh herbs. Add in greens, nutritional yeast and juice of 1 lemon. Cook for a few mins longer until kale is mixed in.
  7. Serve hot and top with prosciutto/bacon combination. Enjoy!

Instant Pot Chicken Tortilla(less) Soup

Looking for the perfect recipe this fall to warm up your soul? Well, you’ve come to the right place at Ankitha Gadag recipes. This chicken tortilla-less soup is healthy, hearty, and complete with all the southwestern flavors that this Texan loves (still feels super weird calling myself a Texan).

I have been making this for ages, and it comes together in one pot. The key for me here was ease – this is something you can serve yourself or family during the week after a long work day. This has been my go to meal prep dish simply because I can dump all the ingredients into a pot and forget about it!

Well let’s get to it, shall we?

You’ll need:

1 lb chicken breasts

1 16 oz box of chicken stock

1 can of black beans

1 tbsp garlic

2 tbsp taco seasoning

1 tsp smoked paprika

2 tbsp cumin powder

1 can of green chillies

1 jar of your favorite salsa ( i used kylitos roasted garlic)

1 onion

1 bell pepper

1 bag of frozen corn (small)

frozen veggies (your choice and completely optional)

shredded cabbage (optional)

s&p to taste


  1. Start by chopping your vegetables
  2. Lay all vegetables you are using in the instant pot and add chicken breasts on top
  3. Add in your salsa, green chillies, spices, and broth. Stir
  4. Pressure cook on High for 6 mins
  5. Remove chicken breasts after slow release for roughly 8 -10 mins and add back into pot
  6. Add in can of beans and the corn and turn your instant pot back on in sauté function on low. Cook for roughly 5 mins
  7. Serve with any fun garnishes: lime juice, cilantro, shredded cabbage, pepper jack cheese, sour cream… you’re the boss 😉

Hope you enjoyed this recipe!

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