Olive Garden’s Zuppa Toscana – A copycat Tuscan soup recipe just like Olive Garden’s! At least that’s what I’ve heard. Being that I’ve only eaten there once I don’t know for sure. When you’ve been eating homemade Italian food all of your life it’s hard to get excited over their food.
Now I’m thinking they deserve a second chance. This delectable soup easily earned a top spot on my ‘favorite soups’ list! That’s pretty serious, being the soup lover I am.
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Simple ingredients turn into something sensational! Crispy bacon and spicy Italian sausage give it tremendous flavor. Meaty potatoes and fresh kale round it out to make a completely balanced meal. With a finish of heavy cream it has an air of indulgence to it.
Serve with a sprinkle of Parmesan cheese and a wedge of crusty bread for a hearty, inspired and satisfying meal!
Olive Garden's Zuppa Toscana
Ingredients
- 4 slices bacon cut into a small dice
- 1 pound hot Italian sausage ground or links with casings removed
- 1 large yellow onion diced
- 4 cloves garlic minced
- 4 cups 32 ounces chicken broth or stock
- 3 cups Russet potatoes cubed
- sea or kosher salt and fresh black pepper
- 2 loose packed cups kale in bite size pieces
- 1 cup heavy cream or 14 ounce can evaporated milk
- Parmesan cheese grated, for serving
Instructions
- In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute the onion.
- Push the sausage to the edges of the pot and add onion to center - saute until translucent then add garlic and saute until fragrant.
- Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender.
- Add kale and heavy cream or evaporated milk. Bring to a simmer. Taste and re-season as needed. Serve with Parmesan cheese and crusty bread.