Olive Garden’s Zuppa Toscana

Zuppa Toscana Olive Garden Copycat Recipe

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.

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

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 4 - 5 servings

 Olive Garden's Zuppa Toscana

A copycat Tuscan soup recipe just like Olive Garden's!

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:

  1. 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.
  2. Push the sausage to the edges of the pot and add onion to center - saute until translucent then add garlic and saute until fragrant.
  3. 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.
  4. 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.

Notes:

Adapted from Tuscan Recipes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/zuppa-toscana/

Comments

  1. Ruth says

    I have made this soup several times and since I live alone, at first I pared it down and then froze the leftovers and it freezes great……but yesterday I made it again and made a big pot of it and gave some to my daughter and still froze some for myself. I plan to try to always keep some in the freezer. It’s my favorite soup right now.

  2. Tara Pantera says

    This soup comes together really fast and tastes like it’s been slow-cooking all day. I make it Paleo by using full-fat coconut milk in the place of the cream and leaving out the cheese. This is the second time I’ve made it and it never fails to please! This time, I added some celery and mushroom (I needed to use them up) and it turns out that this soup is really flexible. Thanks, so much for sharing this recipe! <3

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