Zuppa Toscana Soup {Olive Garden Copycat Recipe}
User Reviews
4.9
Zuppa Toscana Soup {Olive Garden Copycat Recipe}
Description
Zuppa Toscana Soup begins by browning Italian sausage and diced bacon, which develop a deep meaty flavor and crisp texture. Chopped onions sauté alongside the bacon until translucent, creating a savory base. The broth combines chicken stock and water, providing a mild but rich cooking liquid. Potatoes sliced into uniform pieces simmer until tender, absorbing the flavorful broth, and the optional fennel seeds add a subtle licorice note that complements sausage spices.
Chopped kale is folded in toward the end of cooking to maintain some texture while softening appropriately. Stirring in half and half just before serving brings a creamy, velvety mouthfeel that tempers the broth’s spices without overwhelming the soup. The resulting dish balances hearty meat flavors, creamy broth, and tender vegetables for a filling and layered soup experience.
This soup works well as a main meal or starter, pairing with crusty bread or light side dishes. Adjusting the water quantity influences soup thickness, and optionally adding garlic during onion sauté adds aromatic depth. Using turkey sausage is a milder alternative without sacrificing heartiness.
Ingredients
- 2 tsp olive oil
- 1 lb Italian sausage (casings removed if necessary)
- 4 oz Bacon (about 4 slices), diced into small pieces*
- 1 cup chopped yellow onion (about 1 small onion)
- 3 (14.5 oz) cans chicken broth low-sodium
- 1 cup water
- 1 1/2 lbs russet potatoes scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
- 1 1/2 tsp granulated sugar
- 1/2 tsp fennel seeds crushed (optional
- salt freshly ground
- black pepper freshly ground
- 2 cups half and half
- 1 1/2 cups kale packed, chopped
- Romano cheese optional, finely shredded, for serving
Instructions
- Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.
- Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.
- Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
- Add chicken broth, water, sliced potatoes, sugar, fennel seeds, and salt and pepper to taste. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage.
- Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes.
- Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer.
- Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.
Notes
- Slicing potatoes evenly ensures they cook uniformly for consistent texture.
- Adding garlic in the last minute of sautéing onions enhances the depth of flavor.
- Using turkey sausage provides a leaner alternative while keeping the dish hearty.
- Reduce water amount for a less brothy, more concentrated soup flavor.
- Extra cooked bacon can be added as a garnish for presentation and flavor contrast.
User Reviews
Overall Rating
4.9
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