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olive garden zuppa toscana soup recipe

Olive Garden Toscana Soup Recipe

Let's make some tasty Toscana Soup copycatted from Olive Garden!
Using a good quality vegetable broth is essential for a flavorful soup - I look for a broth that is low in sodium and made with real vegetables.
Adding a splash of red wine to the soup adds a touch of complexity and depth of flavor.
Adjust the amount of cream or milk to your preferred level of creaminess.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Servings 4
Ingredients
  
  • 1 lb Italian Sausage
  • 4 slices Bacon
  • 5 Potatoes medium, sliced thin
  • 1 Onion chopped
  • 2 cloves Garlic minced
  • 4 cups Chicken Broth
  • 2 cups Kale torn
  • 1 cup Heavy Cream
  • Salt and Pepper to taste
Instructions
 
  • Cook the bacon in a large pot or Dutch oven over medium heat until crispy.
  • Remove and set aside on a paper towel-lined plate.
  • In the same pot, add the Italian sausage and cook until browned.
  • Break it into smaller pieces as it cooks.
  • Add onions and garlic to the sausage in the pot and sauté until the onions are translucent.
  • Pour in the chicken broth and bring to a boil.
  • Add potatoes and cook until tender, about 10 minutes.
  • Stir in kale, reduce heat, and simmer for a few more minutes.
  • Add heavy cream, stirring well.
  • Serve hot!
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