Olive Garden Zuppa Toscana Soup
Cozy up with this irresistible Olive Garden Zuppa Toscana Soup, a hearty and creamy Italian-inspired dish packed with layers of flavor. Featuring savory Italian sausage, crispy bacon, tender russet potatoes, and vibrant kale, this soup is simmered to perfection in a rich chicken broth infused with garlic and onions. A splash of heavy cream adds silky texture, while a touch of crushed red pepper flakes delivers just the right amount of heat. Ready in under an hour, this comforting classic is ideal for weeknight dinners or family gatherings. Pair with crusty bread or breadsticks to soak up every flavorful drop of this satisfying, crowd-pleasing soup. Perfect for fans of copycat recipes, creamy soups, and Italian comfort food!
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 6 slices Bacon
- 1 large Yellow onion, diced
- 4 Garlic cloves, minced
- 4 medium Russet potatoes, thinly sliced
- 6 cups Chicken broth
- 1 cup Heavy cream
- 2 cups Kale leaves, stemmed and chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Crushed red pepper flakes
Instructions
In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it into small pieces with a wooden spoon. Cook until browned and fully cooked, about 7-10 minutes. Remove the sausage from the pot and set aside, leaving about a tablespoon of fat in the pot.
In the same pot, add the bacon slices and cook over medium heat until crispy, about 5-7 minutes. Remove the bacon, crumble it, and set aside. Discard most of the bacon fat, leaving about one tablespoon in the pot.
Add the diced onion to the pot and sauté in the reserved fat until the onion is translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the sliced potatoes and bring the soup to a boil. Reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the cooked sausage, heavy cream, and season with salt, black pepper, and crushed red pepper flakes. Simmer for 5 minutes to allow the flavors to meld.
Add the kale to the pot and cook for an additional 3-5 minutes, just until the kale is wilted and vibrant green.
Serve hot with crumbled bacon sprinkled on top. Optionally, pair with crusty bread or breadsticks for a complete meal.
Nutrition Facts
Calories |
3040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 9768 mg | 425% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 17.7 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 781 mg | 60% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 7180 mg | 153% | |
*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.
