Olive Garden Zuppa Toscana Copycat Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
The Olive Garden Zuppa Toscana Copycat Recipe features diced bacon and spicy Italian sausage cooked until crisp and browned, creating a flavorful base. Garlic and onions add aromatic depth, while boiled russet potatoes provide a tender bite that absorbs the savory broth. Baby spinach is stirred in just before serving, adding a slight earthiness and color contrast. Heavy cream makes the soup creamy and smooth, balancing the smoky and spicy elements.
The soup is simmered to allow the flavors to meld, with potatoes cooked until tender but holding shape. The final dish combines textures from the crisp bacon, crumbled sausage, tender potatoes, and wilted spinach, topped with freshly ground salt and pepper to adjust seasoning. It's ideally served hot as a hearty starter or paired with crusty bread for a fuller meal.
This recipe requires some attention to browning meats properly and tenderizing potatoes to achieve the right texture. Since there are no notes provided, it's best served immediately to enjoy the contrast between creamy broth and crispy bacon.
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 potato peeled and cut into 1-inch cubes
- 3 cups baby spinach
- 1 cup heavy cream
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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.
User Reviews
Overall Rating
5
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