Olive Garden Zuppa Toscana Soup

Tastes just like the real deal! Your family or guests will love this Olive Garden Zuppa Toscana Soup recipe. Enjoy!

Photo by Tracey H.
Adapted from facebook.com
Copycat Olive Garden Zuppa Toscana Soup

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Adapted from facebook.com

Ingredients

  • 1

    pound spicy Italian sausage

  • 1/2

    pound bacon, chopped

  • 6

    cups chicken stock

  • 3

    large russet potatoes, scrubbed clean and cubed

  • 2

    cloves garlic, chopped

  • 1

    medium onion, chopped

  • 2

    cups chopped kale or spinach

  • 1

    cup heavy whipping cream

  • salt and pepper, to taste

Directions

In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet. Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes are still a little firm, but are beginning to soften. Add the sausage, bacon kale, chicken stock and cream to the pot. Simmer until the potatoes are tender. Do NOT allow to boil.

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