Olive Garden Zuppa Toscana Copycat Recipe
User Reviews
5.0
171 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
8 servings
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Course
Main Course, Soup
Olive Garden Zuppa Toscana Copycat Recipe
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So easy to make and 10x better than the original! With Italian sausage, potatoes, spinach + bacon!
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Ingredients
- 4 lices Bacon diced
- 1 pound spicy Italian sausage casing removed
- 3 cloves garlic minced
- 1 sweet onion diced
- 4 cups chicken broth
- 3 Russet potatoes peeled and cut into 1-inch cubes
- 3 cups baby spinach
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat a large stockpot or Dutch oven over medium hight heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 2 tablespoons in the stockpot, and set aside.
- Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 2 tablespoons in the stockpot.
- Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in chicken broth and potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
- Stir in spinach until wilted, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
- Serve immediately, garnished with bacon.
Genuine Reviews
User Reviews
Overall Rating
5.0
171 reviews
Excellent
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