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Olive Garden Zuppa Toscana Soup Recipe

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4.2 from 1 review

This Olive Garden Zuppa Toscana Soup is a hearty and comforting Italian-inspired dish featuring savory Italian sausage, crispy bacon, tender potatoes, and nutritious kale all simmered in a creamy broth. Perfect for a cozy family meal, this soup delivers layers of rich flavors balanced with a touch of spice from red pepper flakes and finishing parmesan cheese.

  • Total Time: 30 minutes
  • Yield: 10 servings

Ingredients

Meat & Dairy

  • 1 lb. ground Italian sausage
  • 4 slices thick cut bacon, diced
  • 1 cup heavy cream
  • Parmesan cheese for serving

Vegetables & Aromatics

  • 1 small onion, diced
  • 2 tsp garlic, minced
  • 4 cups russet potatoes, peeled and cubed into bite-size pieces
  • 1 1/2 cups chopped kale

Liquids & Seasonings

  • 5 cups chicken broth
  • 3 cups water
  • Salt and pepper to taste
  • Pinch of red pepper flakes

Instructions

  1. Brown the sausage: In a large dutch oven or stock pot, brown the ground Italian sausage over medium-high heat until fully cooked and crumbled. Use a slotted spoon to transfer the cooked sausage onto a paper towel-lined plate to drain excess fat, then set aside.
  2. Cook bacon and aromatics: In the same pot, add diced bacon and cook over medium-high heat until the fat renders and bacon begins to crisp. Add diced onion and cook for an additional 2 to 3 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  3. Add liquids and potatoes: Return the browned sausage to the pot. Pour in the chicken broth and water, then add the cubed potatoes. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 10 to 15 minutes until the potatoes are fork-tender.
  4. Incorporate kale and cream: Stir in the chopped kale and cook for 2 more minutes until the kale is slightly softened. Then add the heavy cream, salt, pepper, and a pinch of red pepper flakes. Simmer for another 2 minutes to heat through and allow flavors to meld.
  5. Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Enjoy warm.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
  • Russet potatoes are preferred for their texture, but Yukon Gold can also be used.
  • Adjust red pepper flakes according to your preferred spice level.
  • Leftover soup can be refrigerated for up to 3 days; reheat gently to preserve creaminess.
  • For a dairy-free version, omit the cream and Parmesan or use suitable substitutes.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://monicarecipes.com/olive-garden-zuppa-toscana-soup-recipe/