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. Chef Dennis says

    your zuppa looks delicious! I hate to admit I have been to olive garden on occasion, and your soup looks so much better than anything they have ever served me! Thanks for all your hard work and wonderful posts for the FB Challenge, you were one of my favorites!!CheersDennis

  2. Ingrid says

    I made this soup last year and the kids loved it. As soon as the weather gets cold again I'm all over it!I'm sorry that you didn't get to the next round. I hope you know you have a terrific blog. I love that I feel like I "know" you. You have a huge following yet you are still humble. That says a lot. There are many blogs that were small not so long ago and have forgotten the people(commenters) that supported and encouraged them when they didn't really have followers.~ingrid

  3. Monet says

    Hi love. You did so well in PFB. I wish I could have seen you go further, but I'm glad that you had such a positive experience. This soup looks amazing! I've found that it is harder and harder for me to be impressed by a restaurant. Home-cooked meals are always so good! Thank you for sharing. I hope you have a great week!

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