Description
Make delicious Copycat Olive Garden Zuppa Toscana Soup at home. This recipe is easy to follow and tastes just like the restaurant version.
Ingredients
Scale
- 1 pound Italian sausage
- 1 pound bacon
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 4 cups water
- 2 large russet potatoes, peeled and thinly sliced
- 1 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1 cup chopped kale
- Salt and pepper to taste
Instructions
- Brown the Italian sausage and bacon in a large pot or Dutch oven. Remove and set aside, leaving some grease in the pot.
- Add the chopped onion to the pot and cook until softened. Add the minced garlic and cook for another minute.
- Pour in the chicken broth and water. Add the sliced potatoes and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Crumble the cooked sausage and bacon and add them back to the pot.
- Stir in the heavy cream and kale. Cook until the kale wilts, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- For a vegetarian version, omit the sausage and bacon and use vegetable broth.
- You can add more or less red pepper flakes depending on your spice preference.
- If you don’t have kale, you can substitute with spinach.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg