Olive Garden Zuppa Toscana Soup
User Reviews
5
Olive Garden Zuppa Toscana Soup
Description
Olive Garden Zuppa Toscana Soup combines savory Italian sausage with finely chopped bacon and a base of sauteed onion and garlic. Russet potatoes cut into half-inch cubes simmer in a chicken broth infused with herbs and spices, while kale adds a green, slightly bitter contrast once stirred in near the end. The addition of half and half creates a creamy consistency that complements the tender potatoes and hearty sausage bits. The soup is carefully simmered to allow the flavors to meld without overwhelming the balance between creamy and brothy elements.
The soup offers a mix of textures, from the crispness of bacon to the softness of cooked potatoes and the sturdy leaves of kale, which soften but retain some bite. The Italian sausage adds flavorful meatiness, while the subtle heat from red pepper flakes gives it a mild kick.
This soup can be served as a filling meal on its own or accompanied by crusty bread to help soak up the broth. Its combination of ingredients makes it satisfying during cool weather or whenever a comforting bowl is desired.
When storing, it's best to allow the soup to cool to room temperature before refrigerating, keeping it fresh for up to 3-4 days. To maintain the kale’s texture, omit adding it if storing for more than 24 hours. For a lighter version, substitute warm milk mixed with cornstarch for the half and half. Removing stems from kale before adding improves the tenderness.
Ingredients
- 4 oz. Bacon finely chopped
- 1 sweet onion finely diced, small
- 4 cloves garlic finely minced
- 1 lb. Italian sausage ground, mild or hot
- 6 cups chicken broth regular sodium
- 2 lbs. russet potato cut into ½-inch cubes
- 1 teaspoon salt to taste
- ¼-½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 1 cup half and half heavy cream, or milk (see note)
- 4 cups kale ribs removed and coarsely chopped
Instructions
- Add bacon to a large Dutch oven over medium heat and saute for 7-8 minutes, or until cooked through. Remove the pieces using a slotted spoon and let drain on a paper towel.
- Add the diced onion to the pot with the reserved bacon grease. Cook for 2-3 minutes, or until tender and then add the minced garlic. Continue sauteing for an additional 30 seconds or until it becomes fragrant.
- Push the onion to the side and add the ground sausage. Cook for 7-8 minutes or until it’s cooked through. Use a potato masher to break apart the meat into finer crumbles. Drain all fat from the pot except for 2 tablespoons. Discard the rest.
- Pour in the chicken broth and add the potatoes, salt, red pepper flakes and black pepper. Mix until everything is well combined.
- Turn the heat to high and bring the soup to a boil. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 15-20 minutes, or until the potatoes are tender.
- Pour in the half and half and stir to combine. Add the chopped kale and cooked bacon pieces. Allow the soup to cool for a few minutes before serving with a sprinkle of fresh parsley.
Notes
- Allow the soup to cool to room temperature before storing in the refrigerator for up to 3 to 4 days.
- Omit kale if storing the soup for more than 24 hours to avoid wilting.
- For a lighter version, replace half and half with warm milk mixed with cornstarch to thicken.
- Remove kale stems before adding for a more tender texture in the finished soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 20g | 40% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 89mg | 30% |
| Sodium | 1979mg | 82% |
| Potassium | 1041mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1580IU | 32% |
| Vitamin C | 26mg | 29% |
| Calcium | 131mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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