Olive Garden Zuppa Toscana Dupe
Warm up with a comforting bowl of Zuppa Toscana, the classic Italian soup that’s a favorite for good reason! This hearty recipe combines a rich, creamy broth with tender potatoes, vibrant kale, and the savory flavors of Salsiccia sausage for a dish that's both satisfying and full of rustic charm. Perfect for cozy dinners, meal prepping, or serving at family gatherings, this soup is as easy to make as it is delicious. With simple ingredients and bold flavors, this Zuppa Toscana recipe will quickly become your go-to comfort food. Whether you're a seasoned home cook or new to the kitchen, this step-by-step guide will help you bring a taste of Tuscany straight to your table.
Serves: 6
Ingredients:
1 Pounds italian sausage
4 slices of bacon
1 Cups medium onion, diced
3 Teaspoons cloves garlic, minced
3 Cups medium russet potatoes, thinly sliced or diced
2 Cups kale, stems removed and leaves chopped
1 Cups heavy cream
3 Pinches salt & pepper (to taste)
1 Pinches red pepper flakes, to taste (optional)
.25 Cups grated Parmesan cheese, for garnish (optional)
Instructions:
1. Cook the Sausage:
In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned. Break it into crumbles as it cooks.
Remove the cooked sausage with a slotted spoon and set aside, leaving the drippings in the pot.
2. Cook the Bacon:
Add the chopped bacon to the pot and cook until crispy.
Remove the bacon pieces with a slotted spoon and set aside with the sausage.
3. Sauté the Vegetables:
In the same pot, add the diced onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
4. Simmer the Broth:
Pour in the chicken broth and bring to a boil.
Add the sliced potatoes and reduce the heat to medium-low. Simmer for 10-15 minutes, or until the potatoes are tender.
5. Add the Kale and Cream:
Stir in the chopped kale and cooked sausage and bacon. Simmer for 5 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream. Heat through, but do not boil.
6. Season to Taste:
Season the soup with salt, black pepper, and red pepper flakes (if using) to your preference.
Serve:
Ladle the soup into bowls and top with grated Parmesan cheese, if desired. Serve with warm breadsticks or crusty bread for the ultimate Olive Garden experience!
Tips:
For a lower-fat version, substitute half-and-half or whole milk for the heavy cream.
You can replace kale with spinach if preferred, though kale holds its texture better.
To make it gluten-free, double-check that your sausage and broth are free of gluten-containing additives.