Zuppa Toscana Recipe (Olive Garden Copycat)
This Simple Olive Garden Zuppa Toscana Soup is a fast one pot meal and easy copycat recipe that delivers a rich, creamy taste you’ll love!
Ingredients
- 4-5 pieces Bacon chopped
- 1 pound Italian sausage mild or spicy, casing removed
- 1 large Onion diced
- 8 cloves Garlic pressed or minced
- 1 tsp Salt
- 4 cups Chicken Broth/stock
- 4 cups Water
- 4-5 medium Russet Potatoes (about 2 cups) sliced into this half or quarter moons
- 5-6 cups Kale chopped
- 1 cup Heavy Cream
- salt and pepper to taste
- red pepper flaked (optional for heat*)
- Parmesan Cheese to serve (optional*)
Instructions
- In a large pot or Dutch oven over medium heat, add in the chopped bacon and saute until crispy. Remove from the pot and set aside.
- Add the Italian sausage to the same pot, breaking it apart while browning. Once fully cooked, remove and drain any excess grease, leaving only 1-2 Tbsp in the pot.
- Add in the diced onion, and on medium heat,cook until soft (3-5 minutes) then add in crushed garlic and cook for 30 more seconds,
- Pour in 4 cups chicken broth, 4 cups of water, and about 1 tsp of salt. Then add in the potatoes. Bring to a boil. Then reduce the heat to low, cover, and let simmer for 10-15 minutes, until the potatoes are fork-tender.
- After potatoes are soft, add in kale, 1 cup heavy cream, and both the cooked sausage and bacon. Simmer for another 5-10 minutes.
- Season to taste with salt, black pepper, and red pepper flakes then remove from heat. Ladle into bowls, sprinkle with grated parmesan. Enjoy with warm bread sticks!