Olive Garden Exact Match Zuppa Toscana
Recreate the comforting flavors of a restaurant favorite with this Olive Garden Exact Match Zuppa Toscana recipe—a hearty and flavorful soup that's perfect for cozy dinners at home. Made with savory hot Italian sausage, crispy bacon, and tender russet potatoes simmered in a rich, creamy broth seasoned with garlic, onions, and a hint of spice, it's a crowd-pleaser that captures the authentic taste of Olive Garden's signature dish. Fresh chopped kale adds a vibrant touch of greenery, while heavy cream lends velvety smoothness. Ready in just an hour, this easy-to-follow recipe serves six and is ideal for pairing with crusty bread for a complete meal. Whether you're hosting a gathering or craving a hearty weeknight dinner, this Zuppa Toscana is guaranteed to satisfy!
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Recipe Information
Ingredients
- 1 pound Hot Italian sausage
- 4 slices Bacon strips
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 4 medium, thinly sliced Russet potatoes
- 6 cups Chicken broth
- 2 cups Water
- 1 cup Heavy cream
- 3 cups, chopped Fresh kale
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 0.5 teaspoon (optional for spice) Crushed red pepper flakes
Instructions
In a large soup pot or Dutch oven, cook the bacon strips over medium heat until crispy. Remove the bacon, crumble, and set aside for later. Leave about 1 tablespoon of bacon grease in the pot, discarding the rest.
Add the Italian sausage to the pot and cook over medium heat, breaking it into small pieces with a wooden spoon until fully browned and cooked through. Use a slotted spoon to remove the sausage and set aside.
In the same pot, add the diced onion and cook over medium heat for 5-7 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the chicken broth and water, scraping the bottom of the pot to release any browned bits for added flavor. Bring the liquid to a simmer.
Add the sliced potatoes to the pot and cook for 10-15 minutes, or until they are tender and easily pierced with a fork.
Return the cooked sausage to the pot and reduce the heat to low. Stir in the heavy cream and chopped kale. Simmer for 5-7 minutes, or until the kale is wilted and tender.
Season the soup with salt, black pepper, and crushed red pepper flakes to taste.
Serve hot, topped with the crumbled bacon. Pair with crusty bread for dipping if desired.
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 11480 mg | 499% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 28.8 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 919 mg | 71% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 6196 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
