Zuppa Toscana Soup - BigOven 217065
Zuppa Toscana Soup

Zuppa Toscana Soup

Ready in 1 hour
7 review(s) averaging 4.4. 86% would make again

Top-ranked recipe named "Zuppa Toscana Soup"

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My version of the Olive Garden favorite...

"With my alterations this really became a base to work off of. This was delicious and will be added to the rotation. For the meat I used ground turkey and some sausage. I added red bell peppers and used cream cheese as my cream. Instead of kale I used spinach since its the only thing I had on hand."

- Chance_2

Ingredients

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12 ounces Italian Chicken Sausage Links; Sliced
8 ounces Uncured Turkey Bacon; Diced
1 Onion; Diced
3 cloves garlic; minced
4 small Russet potatoes; halved lengthwise and thinly sliced
1 small bunch Kale; stems removed and chopped
2 quarts Chicken Stock
2/3 cup Heavy cream
1 tsp Kosher Salt
1/2 tsp Freshly ground pepper

Original recipe makes 8 Servings

Servings  

Preparation

Lightly coat a large soup pot with Olive Oil and place over medium-high heat. Add the sausage and bacon and cook,stirring frequently, until browned and cooked through. About 5-7 minutes. Remove meats from pot with a slotted spoon and set aside. Add a bit more olive oil to pot and add the onion and garlic, cook for 3-5 minutes until nicely browned, add the potatoes, the salt and pepper and saute just a few minutes more before adding the stock. Bring to a boil and then reduce heat and simmer until potatoes are cooked, but not falling apart, about 15- 20 minutes. Add the chopped Kale and cook for another 5 minutes. Return the sausage and bacon to the pot and add the cream stirring well to combine. Allow to simmer gently another few minutes to heat through and give the flavors time to incorporate before serving.

Notes

I used the Archer Farms brand of sausage and the Applegate Farms brand of bacon, they rendered very little grease and fat, therefore the soup did not seem "oily" as it has in the past when I have tried making this soup with fattier types of meat.

Credits

Added on Award Medal
Verified by horikor

photo by 1thriftymommy 1thriftymommy

Better than olive garden photo by ChefQF ChefQF

Calories Per Serving: 432 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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With my alterations this really became a base to work off of. This was delicious and will be added to the rotation. For the meat I used ground turkey and some sausage. I added red bell peppers and used cream cheese as my cream. Instead of kale I used spinach since its the only thing I had on hand.
Chance_2 1 year ago
Excellent - Love This! Very easy to make & affordable when you're feeding a large crew.
NJCheryl 1 year ago
I just made this but added these little noodles I cooked separately. Also instead of cream I added 32 oz of chx stock, 1 can of cream chicken 1 can of yellow tomato soup and some pasta water from the noodles. Oh and I baked some carrots in a little bacon grease theme added them.
JenGlenn911 2 years ago
Really good in my opinion. I made it exactly as written. Will make again soon
UCmom 2 years ago
The soup came out really oily. The cream overwhelmed the rest of the flavors. The end result was bland.
Merkuree 2 years ago
The zuppa toscana is my FAVORITE soup at Olive Garden so I was thrilled to see a recipe for it. I made this and it was delicious!! It is almost exactly like the one from the restaurant. I left out the bacon though, because I don't think the original has any. I'll be making this again very soon!
mandarr 2 years ago
I made this tonight, used center cut bacon and ground sausage. It turned out really good, my family was impressed and I will for sure make it again. Thank you for sharing!
Lovetobeamommy 2 years ago
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