Zuppa Toscana Soup (Olive Garden Copycat Recipe)
User Reviews
5
Zuppa Toscana Soup (Olive Garden Copycat Recipe)
Description
Zuppa Toscana Soup melds Italian sausage browned with sautéed onions, garlic, and chili flakes, paired with crisped bacon added near the end for texture and flavor contrast. Thinly sliced russet potatoes cook in the chicken broth until tender, infusing the soup base with starchy body.
Finely chopped kale is stirred in towards the end to soften slightly while retaining some bite. The soup finishes with heavy cream and Parmesan cheese to create a smooth, rich consistency with a mildly sharp and salty cheese flavor. Black pepper adds gentle heat and balance. The chili flakes at the start lend a subtle background warmth without overwhelming the palate.
This version is finished with reserved crumbled bacon and extra Parmesan, making it suitable for warming meals on chilly days or when you want a substantial soup with a balance of meat, greens, and creamy broth. It pairs well with crusty bread for dipping or a simple salad to round out the meal.
Ingredients
- 1-2 Tablespoons neutral cooking oil generic cooking oil
- 1 onion diced, large
- 2 garlic finely diced, cloves
- 1 teaspoon red chili flakes
- 1 lb. Italian sausage
- 6 Bacon cooked until crispy, slices
- 2 large (or 3 medium Russet Potatoes, scrubbed and cut in half lengthwise, then cut into thin slices)
- 32 ounces chicken broth 4 cups
- 1 teaspoon black pepper
- 2 cups kale (finely chopped)
- 1 cup heavy cream
- 3/4 cup Parmesan Cheese (for garnish or place half in soup)
- salt to taste)
Instructions
- Heat a large pot over medium-high heat and add oil, onion, garlic, and red chili flakes. Let cook for 1 minute. Add sausage and cook until browned and cooked through. Remove sausage and onions and place on a paper towel-lined plate.
- Add bacon and cook until crispy --according to package instructions. Remove from pan and set aside. Once bacon is cool enough to touch, crumble or cut into bite-size pieces.
- Add potatoes, chicken broth, and pepper to the pot and bring to a boil. Once it comes to a boil, reduce to medium-low heat. Stir in sausage mixture. Cook for 15 minutes or until potatoes are tender. Add finely diced kale and continue to cook for 5-10 more minutes.
- Stir in heavy cream and half of parmesan cheese, if so desired. Heat for 5 minutes.
- Stir in crumbled bacon, reserving some for garnish.Serve warm topped with parmesan cheese.
User Reviews
Overall Rating
5
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