Olive Garden Zuppa Toscana Soup Recipe
Do you love Olive Garden's creamy soup? Now you can make it at home! This Olive Garden Zuppa Toscana Soup Recipe is super easy.
Equipment
- Large pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon for stirring
- Measuring cups and spoons
- Colander (for draining)
Ingredients
- 1 pound Italian sausage mild or spicy
- 4 slices bacon chopped
- 1 onion diced small
- 3 garlic cloves minced
- 4 cups chicken broth
- 3 large potatoes sliced thin
- 2 cups kale chopped
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Remove sausage from casings if needed.
- Break it into small pieces.
- Cook in your pot over medium heat.
- Stir until it's brown all over.
- This takes about 5 minutes.
- Remove and set aside.
- Add chopped bacon to the same pot.
- Cook until it's crispy and golden.
- This adds amazing flavor to your soup.
- Don't drain the fat yet!
- Toss in diced onion to the pot.
- Cook for 3 minutes until soft.
- Add minced garlic and cook 1 minute more.
- Your kitchen will smell incredible now!
- Pour in chicken broth slowly.
- Add sliced potatoes to the pot.
- Bring everything to a gentle boil.
- Then lower heat and simmer 15 minutes.
- Potatoes should be fork-tender.
- Return cooked sausage to the pot.
- Add chopped kale on top.
- Stir everything together gently.
- Cook for 5 minutes more.
- The kale will wilt perfectly.
- Turn heat to low now.
- Pour in heavy cream slowly.
- Stir well to combine everything.
- Add salt and pepper to taste.
- Don't let it boil after adding cream!
Notes
- Use spicy sausage for extra kick.
- Slice potatoes evenly for even cooking.
- Don't overcook the kale or it gets mushy.
- Add cream at the end only.
- You can use half-and-half instead of cream.
- This makes it a bit lighter.
- Leftover soup tastes even better the next day!