Olive Garden Zuppa Toscana Soup

1
Crystal Wilkinson

By
@RUBYSCHEF

Yummy goodness.

Rating:
★★★★★ 5 votes
Comments:
Serves:
4-6
Prep:
20 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

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1 lb
spicy italian sausage
1/2 lb
bacon, chopped
7 c
water
3
chicken flavored bouillon cubes
2
large russet potatoes, scrubbed clean and cubed
2 clove
garlic, chopped
1
medium onion, chopped
2 c
chopped kale
1 c
heavy whipping cream
salt and pepper to taste.

How to Make Olive Garden Zuppa Toscana Soup

Step-by-Step

  • 1In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
  • 2In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave rendered bacon fat in the skillet.
  • 3Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
  • 4Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender. Stir in cream and Kale. Let simmer for a few minutes more then serve. Garnish with green onion, cheese or whatever you prefer.

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About Olive Garden Zuppa Toscana Soup

Course/Dish: Cream Soups, Other Soups
Other Tag: Quick & Easy
Hashtags: #Cream, #Yummy, #Fall




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