Craving the warm, savory flavors of Olive Garden’s famous Zuppa Toscana Soup? This copycat Olive Garden Zuppa Toscana Soup recipe brings the creamy, hearty goodness right to your kitchen. Packed with Italian sausage, crispy bacon, tender potatoes, and fresh kale, it’s a satisfying meal for any time of the year.
Ingredients:
1 pound Italian sausage
4 slices bacon, chopped
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup water
2 large potatoes, thinly sliced
2 cups kale, chopped
1 cup heavy cream
Salt and pepper, to taste
Red pepper flakes (optional)
Instructions:
Cook the Sausage and Bacon:
In a large pot or Dutch oven, cook the Italian sausage and chopped bacon over medium heat until the sausage is browned and the bacon is crispy. Drain any excess fat to keep the soup from becoming greasy.
Sauté the Onion and Garlic:
Add the diced onion and minced garlic to the pot. Cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
Simmer the Broth and Potatoes:
Pour in the chicken broth and water. Add the thinly sliced potatoes and bring the mixture to a simmer. Let it cook for 10-12 minutes, or until the potatoes are tender.
Add the Kale:
Stir in the chopped kale and cook for another 3-4 minutes, allowing it to wilt and meld with the flavors.
Finish with Cream:
Reduce the heat and stir in the heavy cream. Let it cook for 2 minutes, then season the soup with salt, pepper, and optional red pepper flakes.
Serve and Enjoy!
Ladle the soup into bowls and serve hot. Pair it with crusty bread or a side salad for a complete meal.
Serving Tips:
Garnish for Extra Flavor: Sprinkle freshly grated Parmesan cheese or a pinch of red pepper flakes on top for added richness and a slight kick.
Pair with Bread: Serve with crusty bread, garlic breadsticks, or even a slice of buttery focaccia for dipping.
Make It a Feast: Complement the soup with a side Caesar salad or roasted vegetables for a balanced meal.
Storage Tips:
Refrigerating:
Allow the soup to cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 3-4 days.
Reheat gently on the stovetop over medium heat or in the microwave in short intervals, stirring occasionally to maintain the creamy texture.
Freezing:
For longer storage, Zuppa Toscana can be frozen for up to 2-3 months.
Tips for Freezing:
Avoid adding the heavy cream before freezing. Instead, add it when reheating for the best texture.
Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn.
Label the container with the date to keep track of freshness.
Reheating from Frozen:
Thaw the soup overnight in the refrigerator.
Reheat on the stovetop over medium heat, stirring in heavy cream during the reheating process.
Related Recipes:
- Zuppa Toscana
- Roasted Sweet Potato, Chicken, Kale, and Rice Bowls for Two
- Olive Garden Chicken Gnocchi Soup
FAQs:
Can I Use a Different Type of Sausage?
Yes! While Italian sausage adds classic flavor, you can substitute it with turkey sausage, chicken sausage, or even a vegetarian sausage alternative. For a spicy kick, try hot Italian sausage.
What Can I Use Instead of Kale?
If kale isn’t your favorite, spinach, Swiss chard, or even collard greens work well as substitutes. Add them toward the end of cooking to prevent overcooking.
Can I Make Zuppa Toscana in a Slow Cooker?
Absolutely! Brown the sausage and bacon in a skillet first, then transfer them to the slow cooker. Add the broth, water, potatoes, onion, and garlic, and cook on low for 6-8 hours or high for 3-4 hours. Stir in the kale and cream during the last 30 minutes of cooking.
How Do I Prevent the Soup from Becoming Too Greasy?
After cooking the sausage and bacon, drain the excess fat before adding other ingredients. This step ensures the soup remains rich and creamy without being overly greasy.
Conclusion:
This homemade Zuppa Toscana Soup is a delicious and hearty dish that’s perfect for weeknight dinners or entertaining guests. Its comforting flavors and creamy texture will make it a family favorite in no time. Try it tonight and bring the taste of Olive Garden to your table!
📖 Recipe:
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Olive Garden Zuppa Toscana Soup
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Bring the comforting flavors of Olive Garden’s Zuppa Toscana Soup to your table with this easy-to-make recipe. Featuring Italian sausage, crispy bacon, tender potatoes, and fresh kale in a creamy broth, this hearty soup is perfect for any occasion.
Ingredients
1 pound Italian sausage
4 slices bacon, chopped
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup water
2 large potatoes, thinly sliced
2 cups kale, chopped
1 cup heavy cream
Salt and pepper, to taste
Red pepper flakes (optional)
Instructions
- In a large pot, cook the sausage and bacon over medium heat until browned and crispy. Drain excess fat.
- Add the onion and garlic, cooking until softened.
- Pour in the chicken broth and water, then add the potatoes. Simmer for 10-12 minutes, or until potatoes are tender.
- Stir in the kale and cook for 3-4 minutes until wilted.
- Add heavy cream, season with salt, pepper, and optional red pepper flakes. Cook for another 2 minutes.
- Serve hot, garnished as desired.
Notes
To make it dairy-free, replace heavy cream with coconut milk.
For a lighter version, use turkey sausage or skip the bacon.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal
