Zuppa Toscana – Olive Garden Copycat

This is Olive Garden’s most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with potatoes, Italian sausage, kale, and bacon.

This is an easy soup recipes for beginners and home cooks alike!

What is Zuppa Toscana?

Zuppa means soup and Toscana means Tuscan. Classic Tuscan Soup! It’s your Homemade comfort food, it’s family-friendly and truly an easy weeknight dinner soup! My favorite is I like to use the store bought Italian sausage and you can pick whatever heat you like!

I use a lot of Garlic and is so important and very good for you since it’s a super food!

My favorite part is it’s naturally gluten free and grain free and can be keto-friendly if you substitute potatoes with cauliflower. I love how versatile it is!

Instructions:

1. In a Dutch oven or heavy bottomed medium pot over medium heat, add Italian sausage and use a spoon to break up the pieces. When browned and cooked through, drain, and set aside.

2 Add chopped bacon and sauté until browned (5-7 minutes). Remove bacon to a paper towel, line plate and leave the bacon oil in the pot.

3. Dice the onions and add to the pot. Sauté for 5 minutes or until soft and golden then add the minced garlic and sauté for an additional 1 minute.

4. Pour the chicken broth into the Dutch oven with the onions and garlic and bring to a boil over high heat. Add the potatoes, and boil until pork tender, about 10 to 20 minutes. Reduce the heat to medium and stirring the coconut milk, and the cooked sausage and heat threw.

5. Add the bacon and the kale to the soup just before serving and cook until the kale is bright, green, and soften. Add more chicken broth if needed. Add salt and pepper to taste.

Zuppa Toscana

Rose Gebran
This is Olive Garden’s most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with potatoes, Italian sausage, kale, and bacon.
Prep Time 5 minutes
Cook Time 45 minutes
Course Soup
Cuisine Italian
Servings 6

Ingredients
  

  • 4 slices of bacon Chopped
  • 1 Lb Italian sausage Mild or Hot
  • 4 Med Yellow potatoes peeled and diced
  • 1 Med White or yellow onion diced
  • 2 TB Garlic minced or store bought minced
  • 4 Cups Chicken broth
  • 4 Cups Kale stems removed and leaves chopped
  • 1 13.5 oz unsweetened full fat coconut milk or you can substitute heavy cream
  • Salt and pepper to taste

Instructions
 

  • In a Dutch oven or heavy bottomed medium pot over medium heat, add Italian sausage and use a spoon to break up the pieces. When browned and cooked through, drain, and set aside.
  • Add chopped bacon and sauté until browned (5-7 minutes). Remove bacon to a paper towel, line plate and leave the bacon oil in the pot.
  • Dice the onions and add to the pot. Sauté for 5 minutes or until soft and golden then add the minced garlic and sauté for an additional 1 minute.
  • Pour the chicken broth into the Dutch oven with the onions and garlic and bring to a boil over high heat. Add the potatoes, and boil until pork tender, about 10 to 20 minutes. Reduce the heat to medium and stirring the coconut milk, and the cooked sausage and heat threw.
  • Add the bacon and the kale to the soup just before serving and cook until the kale is bright, green, and soften. Add more chicken broth if needed. Add salt and pepper to taste.
Keyword italian soup, zuppa toscana

Related Posts

No Comments

Leave a Reply

Recipe Rating