Olive Garden Zuppa Toscana Soup

Love this copycat recipe for Olive Garden’s  Zuppa Toscana Soup – tastes exactly like the real thing!

Many years ago, my little brother found a recipe for Zuppa Toscana soup from Olive Garden.  This soup is a family favorite whenever we visit Olive Garden and is something we all look forward to.  After a few tweaks I think this soup tastes just like the real thing.

My older sister sends me a box of organic produce once a month.  Last week it arrived and had a gorgeous bunch of kale in it and I knew just what to make.  This is the perfect meal for a cool fall or winter day – sure to warm up your belly!

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Directions: 

Crumble the sausage onto a baking sheet.  Bake the sausage in the oven at 300 degrees for about 30 minutes or until no longer pink.   Place on paper towels to drain.

Cook the bacon and crumble into small pieces.  I baked my bacon. Slice the potatoes between 1/8″ and 1/4″.  I used the thick setting on my mandoline.   Just make the slices about the same size so they cook evenly.  Dice up the onion and mince the garlic.  Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.

Prepare the kale by chopping into bite sized pieces.  Kale is wonderful for soups because it holds up to the heat so well.  It’s also delicious! Add the sausage, bacon, red pepper flakes, and salt and pepper to taste.  Simmer for another 10 minutes, stirring occasionally.

Olive Garden Zuppa Toscana Soup

 

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Author: Trish - Mom On Timeout

Recipe type: Entree

Ingredients

• 1 lb Italian Sausage (spicy if you prefer more heat)
• 5-7 slices of bacon
• 5 medium russet potatoes
• 2 c kale, chopped
• 1 c heavy whipping cream
• 1 qt water
• (2) 14 oz cans of chicken broth
• ½ large onion
• 2-3 cloves of garlic, minced
• 2 tsp red pepper flakes
• Salt and pepper

Instructions

1. Crumble the sausage onto a baking sheet. Bake the sausage in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain.
2. Cook the bacon and crumble into small pieces. I baked my bacon. Slice the potatoes between ⅛? and ¼?. I used the thick setting on my mandolin. Just make the slices about the same size so they cook evenly. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
3. Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It’s also delicious!
4. Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.
5. During this time the potatoes will start breaking apart into smaller bite sized pieces because they are so tender. Turn the heat to low and add in the kale and heavy cream. Let the soup heat through and serve. We like to serve this soup with some grated Parmesan cheese on top. Delicious!

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