Zuppa Toscana Soup (Copycat Olive Garden Recipe!)
Obsessed with Olive Garden's Zuppa Toscana Soup? Make your own version at home with this easy copycat recipe. Soup's up!
Equipment
Ingredients
- 1 pound Italian sausage
- 5 slices bacon
- 5 russet potatoes medium
- 2 cups kale fresh, chopped into bite sized pieces
- 1 cup heavy whipping cream
- 4 cups water
- 28 oz chicken broth
- ½ onion large, diced
- 3 garlic cloves minced
- 2 teaspoons crushed red pepper flakes
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 300 degrees Fahrenheit.
- Crumble the sausage onto a baking sheet. Bake the sausage until it is no longer pink, about 30 minutes.
- Drain the fat and grease off the bacon using paper towels.
- Prepare the bacon. You can either pan fry or bake the bacon, according to your own preference. Crumble bacon into small pieces.
- Cut the potatoes into bite sized pieces, about ⅛ inch to ¼ inch, making the pieces all about the same size so they cook evenly.
- 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.
- Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer, stirring occasionally, for another 10 minutes.
- When the potatoes start breaking apart because they are so tender, turn the heat to low and stir in the kale and heavy cream.
- Let the soup heat through and serve.
Notes
To make this recipe in the slow cooker, just prep everything through step 5 in the recipe card below. Then dump all the remaining ingredients in the slow cooker and cook on high for 4 hours or low for 6 hours.
Nutrition
Calories: 422kcalCarbohydrates: 27gProtein: 13gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 79mgSodium: 816mgPotassium: 787mgFiber: 2gSugar: 3gVitamin A: 1114IUVitamin C: 15mgCalcium: 73mgIron: 2mg
Nutrition details are an estimate, per serving.
