Easy Olive Garden Zuppa Toscana Soup

There’s something simply comforting about a warm bowl of Zuppa Toscana soup, especially on a chilly day. I still remember the first time I tried this delicious soup at Olive Garden. I was instantly captivated by its rich flavors and creamy texture. With this homemade version, I can create that same delightful experience in my kitchen, and I’m excited to share the recipe with you!

What Makes This So Good:

• Hearty and Satisfying: With Italian sausage, bacon, and potatoes, this soup is filling and perfect for dinner.
• Creamy Texture: The heavy cream adds rich creaminess that you won’t be able to resist.
• Flavorful: A balance of savory sausage and fresh kale makes each spoonful burst with flavor.

Ingredients:

• 1 lb (450 g) Italian sausage
• 4 slices bacon
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups (960 ml) chicken broth
• 1 cup (240 ml) heavy cream
• 3 large potatoes, sliced thin (about 1/8 inch thick)
• 2 cups (60 g) kale, chopped
• Salt and pepper to taste

Smart Swaps:

1. Turkey or Chicken Sausage: For a leaner option.
2. Coconut Milk: A dairy-free alternative in place of heavy cream.
3. Sweet Potatoes: Swap regular potatoes for sweet potatoes for a healthier twist.

Sourcing Tips:

• When selecting kale, look for leaves that are vibrant green and crisp. Avoid any that are wilted or yellowing.
• For the Italian sausage, I recommend looking for a brand that uses high-quality ingredients, as this will significantly enhance the flavor of your soup.

Directions:

1. Cook the Meats: In a large pot, cook the Italian sausage and bacon over medium heat until browned, about 5–7 minutes. Stir occasionally to cook evenly.
2. Sauté Aromatics: Add the diced onion and minced garlic to the pot, cooking for an additional 3–4 minutes or until fragrant.
3. Add Broth: Pour in the chicken broth and bring the mixture to a boil.
4. Cook Potatoes: Add the sliced potatoes to the pot and cook until tender, approximately 10–15 minutes.
5. Cream It Up: Stir in the heavy cream and chopped kale, allowing it to simmer for 3–5 minutes.
6. Season to Taste: Add salt and pepper according to your preference before serving.

Pro Tips:

• Make-Ahead: This soup can be made a day in advance. Just reheat gently on the stove before serving.
• Transport: Use a thermos to keep the soup warm if you’re taking it to a gathering.
• Re-Crisping: If you happen to have leftovers, it can be reheated on the stove or in the microwave until heated through, stirring occasionally.

Variations:

1. Add Some Spice: Include crushed red pepper flakes for a kick.
2. Vegetarian Option: Omit the sausage and bacon and use vegetable broth add mushrooms for a hearty texture.
3. Different Greens: Substitute spinach or Swiss chard in place of kale.

Serving Suggestions:

Serve this soup with a side of crusty bread or a fresh garden salad to round out the meal.

Storage and Reheating:

Store the soup in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove to maintain its creamy texture.

FAQs:

1. Can I freeze Zuppa Toscana?

   • Yes, but it’s best to freeze it without the heavy cream. Add the cream when you reheat it.

2. Can I use other types of meat?

   • Absolutely! Feel free to experiment with ground turkey or beef if you prefer.

3. How can I make it spicier?

   • Simply add more crushed red pepper flakes or diced jalapeños to heat things up!

I hope you enjoy making this Easy Olive Garden Zuppa Toscana Soup as much as I do. It’s a delightful dish that brings a little taste of Italy straight to your kitchen!

Easy Olive Garden Zuppa Toscana Soup

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A warm, comforting soup featuring Italian sausage, bacon, and potatoes, enriched with heavy cream and kale for a delightful flavor.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

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• 1 lb (450 g) Italian sausage
• 4 slices bacon
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups (960 ml) chicken broth
• 1 cup (240 ml) heavy cream
• 3 large potatoes, sliced thin (about 1/8 inch thick)
• 2 cups (60 g) kale, chopped
• Salt and pepper to taste

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Instructions

1. In a large pot, cook the Italian sausage and bacon over medium heat until browned, about 5–7 minutes. Stir occasionally to cook evenly.
2. Add the diced onion and minced garlic to the pot, cooking for an additional 3–4 minutes or until fragrant.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Add the sliced potatoes to the pot and cook until tender, approximately 10–15 minutes.
5. Stir in the heavy cream and chopped kale, allowing it to simmer for 3–5 minutes.
6. Add salt and pepper according to your preference before serving.

Notes

This soup can be made a day in advance. Just reheat gently on the stove before serving.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: Italian
• Diet: Non-Vegetarian