
Olive Garden Zuppa Toscana Soup
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How to Make Chicken and Vegetable Canned Soup
OK, I fess up. My guilty pleasure is to sneak off to Olive Garden and treat myself to their unlimited soup, salad and breadsticks special. While I love my **Knockoff** Olive Garden Pasta e Fagoli Soup Recipe, I also adore the Olive Garden Zuppa Toscana Soup. This is my version of the recipe, which helps keep me from dining out as much. I hope you like it as much as we do!

Olive Garden Zuppa Toscana Soup
You will need:
- Preheat oven to 300 degrees
- Using a baking sheet, crumble the sausage and place into the oven and cook for about 6-10 minutes or until you no longer see pink.
- Drain fat and grease off using paper towels.
- Using a skillet, cook up the bacon to your liking
- Place onto paper towels to drain the grease
- Chop bacon and set aside
- Slice the potatoes between about 1/4 inch thick
- Using a large sauce 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 into smaller bite sized pieces, turn the heat to low and add in the kale and heavy cream.
- Let the soup heat through and serve immediately with garlic bread
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Other soup recipes of ours you might enjoy:
- Slow Cooker Hearty Guinness French Onion Soup
- How to Make Chicken and Vegetable Canned Soup
- Frugal and Healthy Instant Pot Detox Soup
- Weight Watcher Friendly Jerk Chicken Soup – 0 Weight Watcher Smart Points!
Olive Garden Zuppa Toscana Soup

I adore the Olive Garden Zuppa Toscana Soup. This is my version of the recipe, which helps keep me from dining out as much. I hope you like it as much as we do!
Ingredients
- 1 lb Italian sausage
- 7 bacon slices, chopped
- 5 medium russet potatoes
- 2 cups fresh Kale, chopped
- 1 cup heavy whipping cream
- 1 quart water
- 2 - 14 ounce cans of low sodium chicken broth
- 1/2 white onion, diced
- 3 tbsp minced garlic
- 2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 300 degrees.
- Using a baking sheet, crumble the sausage and place into the oven and cook for about 6-10 minutes or until you no longer see pink.
- Drain fat and grease off using paper towels.
- Using a skillet, cook up the bacon to your liking.
- Place onto paper towels to drain the grease.
- Chop bacon and set aside.
- Slice the potatoes between about 1/4 inch thick.
- Using a large sauce 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 into smaller bite sized pieces, turn the heat to low and add in the kale and heavy cream.
- Let the soup heat through and serve immediately with garlic bread
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 643Total Fat: 41gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 101mgSodium: 1069mgCarbohydrates: 42gFiber: 5gSugar: 5gProtein: 28g