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5 from 7 votes

Olive Garden Zuppa Toscana

Bring the taste of Italy home with this creamy and delicious copycat Olive Garden Zuppa Toscana soup recipe. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 8
Author: Lil' Luna

Equipment

Ingredients

  • 6-7 slices bacon, cooked and crumbled
  • 16 ounces Jimmy Dean Italian Sausage
  • 1 tablespoon minced garlic
  • 32 ounces chicken stock, or broth
  • 6-7 cups water
  • 4 medium russet potatoes, peeled and cut into ¼ inch pieces
  • 2 cups kale leaves, chopped
  • 1 cup heavy whipping cream
  • garlic salt with parsley flakes
  • black pepper, to taste
  • shaved Parmesan cheese, optional topping

Instructions

  • In a large pot, cook 6-7 slices of bacon until crisp. Remove and drain onto a paper-towel-lined plate reserving a few tablespoons of the grease.
  • Add 16 ounces sausage and 1 tablespoon minced garlic to the pot and cook until browned.
  • Add 6-7 cups water and 32 ounces chicken stock to the pot with the sausage and garlic and bring to a boil. Once boiling, add 4 medium peeled and cut russet potatoes, and simmer for 15 minutes.
  • Add 2 cups kale most of the bacon, 1 cup whipping cream, and salt and pepper and cook an additional 6-8 minutes.
  • Top with reserved bacon and shaved Parmesan if desired.

Notes

STORE. Place cooled soup in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
Reheat slowly over low heat on the stovetop, but the microwave will also work.

Nutrition

Calories: 394kcal | Carbohydrates: 7g | Protein: 15g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 659mg | Potassium: 401mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2163IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 1mg