My husband worked at Olive Garden when he was younger. And one of the dishes people always loved was the Olive Garden Zuppa Toscana Soup.
Basically, it’s Italian Sausage Soup with Kale.
And while you might not think of having kale in a soup, you’re going to love it.
Copycat Olive Garden Zuppa Toscana Soup Recipe
Kale is considered a superfood by many, and this is a super delicious way to prepare it.
Eating kale has shown to reduce cholesterol, reduce cancer risks and help detoxify the body.
Due to the importance of kale you’re going to start seeing it everywhere.
Yes, it’s that important.
This is a good foray into the world of kale.
The fat in the soup will actually help your body absorb the important nutrients found in this green.
So go ahead! Eat your greens. Eat your soup.
- 1 pound Italian sausage
- 5 to 7 bacon slices
- 5 medium potatoes, russet
- 2 cups chopped kale, bite sized pieces
- 1 cup heavy whipping cream
- 1 quart water
- 2 -14 ounce cans of chicken broth
- 1/2 large onion, diced
- 2-3 minced garlic cloves
- 2 teaspoons red pepper flakes
Directions for olive garden zuppa toscana soup:
Step 1: Using a baking sheet, crumble the sausage.
Step 2: Preheat oven to 300 degrees Fahrenheit and bake until no longer pink, bout 30 minutes.
Step 3: Drain fat and grease off using paper towels.
Step 4: Fry or bake the bacon and crumble into small pieces.
Step 5: Slice the potatoes between 1/8 inch and 1/4 inch, making the slices about the same size so they cook evenly.
Step 6: Using a large pot, toss the potatoes, onion, garlic, chicken broth, and water in together and cook on medium heat until the potatoes are cooked through.
Step 7: Add the sausage, bacon, red pepper flakes, and salt and pepper to taste.
Step 8: Simmer, stirring occasionally, for another 10 minutes.
Step 9: When the potatoes start breaking apart into smaller bite sized pieces because they are so tender, turn the heat to low and add in the kale and heavy cream.
Step 10: Let the soup heat through and serve.
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Adapted from: Mom on Time Out