Copycat Olive Garden Zuppa Toscana Soup Recipe
Have you ever tasted a soup so amazing, you couldn’t wait to get your taste buds back on it? That’s how I feel about Zuppa Toscana Soup.
This soup tastes SO MUCH better than heading out to Olive Garden to grab some! I know, to say I can make soup better than Olive Garden seems like a kick in the stomach. However, once you try this scrumptious recipe you will know exactly where I’m coming from.
I can’t say I have a particular time in the year when I love making Zuppa Toscana Soup. To me, it’s a delicious recipe any time of the year. When do you love making soup for the family? Whenever you choose to make soup, keep Zuppa Toscana Soup on your mind.
It’s such a simple and delightful meal that your whole family will have no problem loving it. Matter-of-fact this is one of our go-to meals when we are looking for something simple but also delicious.
It’s also a great meal to substitute when money is tight, but you still want to experience something amazing and tasteful.
Olive Garden Zuppa Toscana Soup Recipe
Ingredients
- 1 pound Italian sausage
- 12 ounces chopped bacon
- 4 cups water
- 2 1/2 cups chicken broth
- 4 medium-large russet potatoes (chopped into 1-inch squares)
- 2 cloves garlic, minced
- 1/2 medium onion
- 1 cup chopped kale
- 1 cup heavy cream
- salt and pepper to taste
Instructions
- Chop potatoes, onion, and bacon into pieces.
- Toss Italian sausage and bacon in a skillet to fully cook.
- Once the bacon and Italian sausage are completely cooked, remove them from the skillet and place them on a plate with a paper towel to soak up excess grease.
- Next add water, chicken broth, heavy cream, potatoes, garlic, onion, Italian sausage, and bacon into a large stock pot. Additionally, add salt and pepper to taste. Mix together.
- Bring to a boil on medium to high heat for approximately 15 minutes.
- Reduce heat to a simmer and add chopped kale. Mix together.
- Simmer for approximately 15 minutes.
- Remove from heat and serve as a stand-alone dish or add a salad and grilled cheese.
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Copycat Olive Garden Zuppa Toscana Soup
Ingredients
- 1 lb Italian Sausage
- 12 oz chopped bacon
- 4 cups water
- 2 1/2 cups Chicken Broth
- 4 Medium-Large Russet Potatoes chopped into 1-inch squares
- 2 Cloves Minced Garlic
- 1/2 medium onion
- 1 cup chopped Kale
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Chop potatoes, onion and bacon into pieces.
- Toss Italian sausage and bacon in a skillet to fully cook.
- Once the bacon and Italian sausage are completely cooked, remove from the skillet and place on a plate with paper towel to soak up excess grease.
- Next add water, chicken broth, heavy cream, potatoes, garlic, onion, Italian sausage and bacon into a large stock pot. Additionally, add salt and pepper to taste. Mix together.
- Bring to a boil on medium to high heat for approximately 15 minutes.
- Reduce heat to a simmer and add chopped kale. Mix together.
- Simmer for approximately 15 minutes.
- Remove from heat and serve as a stand alone dish or add a salad and grilled cheese.
