Zuppa Toscana Soup Olive Garden Replica Cat
Bring a taste of Italy home with this creamy and delicious copycat Olive Garden Zuppa Toscana soup. The whole family loves this soup!
Olive Garden Breadsticks, Caesar Salad with Homemade Croutons or Mozzarella are the perfect accompaniment to this delicious soup! ! This is a bowl full of flavor!
Copycat Olive Garden Soup
Zuppa Toscana is widely translated as “Tuscan soup”. It’s famous for being served in olive groves, but has become more popular everywhere over the years. It is most commonly made with kale, zucchini, cannellini beans, potatoes, celery, carrots, onions, tomato puree, extra virgin olive oil, salt, paprika, toasted Tuscan bread, and rigatino (Italian bacon) become.
Today’s soup recipe does include sausage, kale, potatoes, and bacon, which are some of my favorite ingredients. You can easily add a few other items like celery and carrots to your liking, but we thought it was perfect. We ended up making a few changes to add less water and topped with parmesan cheese and love how all the flavors came together perfectly!
While I’m sure everyone has their own version of this recipe, this recipe is definitely worth trying. You can always head to Olive Garden to try their version, or you can make it at home using this recipe. Either way, this is a soup that should be tried and enjoyed!
How to Make Zuppa Toscana Soup
Believe it or not, this soup really comes together in no time! With all the ingredients prepped (chopped kale, cooked and mashed bacon, chopped potatoes), the soup only takes about 25 minutes!
Brown. Brown the sausage with minced garlic and set aside.
Simmer + serve. Place water, chicken stock, chicken base and potatoes in a large pot and simmer for 15 minutes. Add crumbled bacon, sausage, kale, and whipped cream and cook for another 5-7 minutes. Service warm and enjoyable.
Tips + Storage Information
Potato: You should cut all potatoes the same size for even cooking. You can even try a mandolin to get even slices without much effort.
Kale: When you cut kale, you don’t want to include the stems or spines of the leafy greens. This is not advisable as it is hard and does not cook. People also recommend cutting the kale open and washing it. This method removes more bitterness.
If kale isn’t your style, you can substitute spinach and it won’t have as strong a flavor.
bacon: You can buy fully cooked bacon and crumble it this way, or use our recipe to cook the bacon in the oven.
sausage: You can use mild sausage or spicy sausage to adjust the heat of the soup.
More spices: You can sprinkle with some crushed red pepper flakes for more heat.
Cylinder: You can adjust the steps to make this soup in a crock pot. Sear the sausages in the pan. Drain excess grease and add sausage to crock pot. Then, add the stock, water, and potatoes to the saucepan. Cook on high for 3-4 hours or low for 6-8 hours. Add cream and kale and cook 5 minutes more. Add seasonings and serve with Parmesan cheese.
shop Leftovers refrigerate in an airtight container for 3-4 days. reheat on the stove top or in the microwave.
make this soup ahead of time and freeze Complete steps 1-3 as written. Add the ingredients suggested in Step 4, except the kale and cream. Let the soup cool before storing in a freezer-safe container. reheat On the stovetop, then add the kale and cream. Simmer for another 5-6 minutes, then garnish.
freeze Leftovers, but the texture will be a little off due to the creaminess.The best way to add cream to soup is reheat It’s slowly at low temperature.
For more favorite soups, check out:
Prep time 15 minutes
Cook Time 20 minutes
Total time 35 minutes
Calories 394 kcal
by Lil’ Luna
- 6-7 slices bacon cooked and crumbled
- 16 ounces Jimmy Dean Italian sausage
- 1 tablespoon minced garlic
- 32 ounces chicken stock (or broth)
- 6-7 cups water
- 4 medium russet potatoes, peeled and cut into 1/4-inch pieces
- 2 cups kale leaves chopped
- 1 cup heavy cream
- parsley slices garlic salt
- Appropriate amount of pepper
- shaved parmesan cheese optional topping
In a large pot, cook bacon until crisp, then remove bacon on a plate lined with paper towels, reserving a few tablespoons of grease.
Add the sauce and garlic to the pot and cook until browned. Reserve the pot.
Add water and ingredients to a pot and bring to a boil. Once boiled, add the potatoes and cook for 15 minutes.
Add the kale, sausage, most of the bacon, whipped cream, salt and pepper and cook for another 6-8 minutes.
Top with reserved bacon and shaved parmesan cheese if desired.