Olive Garden Zuppa Toscana Soup
You can make Olive Garden’s most popular soup at home thanks to this Easy Zuppa Toscana Soup recipe! It comes together in one pot in about 30 minutes and tastes ultra creamy and comforting.
Servings: 8 servings
Calories: 800kcal
Ingredients
- 1 pound bacon cut into 1-inch pieces
- 1 medium sweet onion finely chopped
- 6 cloves garlic minced
- 1 tablespoon dried oregano
- 1 pound pork sausage
- 1 pound Italian mild pork sausage
- 64 oz chicken stock
- 3 teaspoons kosher salt divided (more if needed)
- 3 medium red potatoes cut into ½-inch cubes
- 1 bunch lacinato kale stems removed and roughly chopped
- ½ cup heavy cream
- ½ teaspoon red pepper flakes optional
Instructions
- In a large, heavy bottomed pot, cook the cut bacon pieces until crispy on medium-high heat for about 7-8 minutes. Once crispy, remove the bacon with a slotted spoon on a paper towel lined plate. Leaving the bacon grease in the pot.
- Turn the heat to medium and add the onions and cook until lightly browned, about 5 minutes. Add in the garlic and cook for another 1 minute. Add a teaspoon of salt and the dried oregano.
- Now add both the sausages and 2 teaspoons of salt, break the sausage up with your wooden spoon, cook on high heat to brown for 5 minutes.
- Add the potatoes, then the stock. Bring to a boil and taste for seasoning,and cook for 10-12 minutes. Check the potatoes after 10 minutes, if not fully cooked add the additional 2 minutes.
- Whole soup is cooking, remove the kale off the stem and choose it roughly. Add to the soup and cook for an additional 5 minutes.
- Turn the heat off and stir in the heavy cream.
- Ladle the soup into bowls, top with crispy bacon and red pepper flakes if you like it spicy. Enjoy.
Video
Notes
- Use both bacon and sausage for layers of flavor, but be sure to drain the bacon on a paper towel to keep it crisp for topping.
- Stir in the heavy cream after turning off the heat to prevent curdling and keep the soup creamy.
- For a lighter version, you can swap potatoes with cauliflower and reduce the cream or use half and half.
- Serve with crusty bread, focaccia, or a side salad for a complete and satisfying meal.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- This soup can be frozen for up to 1 month. Reheat gently on the stove or in the microwave, stirring well to restore the creamy consistency.
Nutrition
Calories: 800kcal | Carbohydrates: 28g | Protein: 33g | Fat: 61g | Saturated Fat: 22g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 2335mg | Potassium: 1195mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3757IU | Vitamin C: 42mg | Calcium: 147mg | Iron: 4mg