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Olive Garden Zuppa Toscana Soup

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

Olive Garden Zuppa Toscana Soup

You will need:

  • 1 lb Italian sausage
  • 7 bacon slices, chopped
  • 5 medium russet potatoes
  • 2 C fresh Kale, chopped
  • 1 C 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
  1. Preheat oven to 300 degrees
  2. 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.
  3. Drain fat and grease off using paper towels.
  4. Using a skillet, cook up the bacon to your liking
  5. Place onto paper towels to drain the grease
  6. Chop bacon and set aside
  7. Slice the potatoes between about 1/4 inch thick
  8. 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.
  9. Add the sausage, bacon, red pepper flakes, and salt and pepper to taste.
  10. Simmer, stirring occasionally, for another 10 minutes.
  11. When the potatoes start breaking apart into smaller bite sized pieces, turn the heat to low and add in the kale and heavy cream.
  12. Let the soup heat through and serve immediately with garlic bread

 

Print off our Olive Garden Zuppa Toscana Soup recipe HERE

[amd-zlrecipe-recipe:34]

Other soup recipes of ours you might enjoy:

Yield: 6 servings

Olive Garden Zuppa Toscana Soup

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!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

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

  1. Preheat oven to 300 degrees.
  2. 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.
  3. Drain fat and grease off using paper towels.
  4. Using a skillet, cook up the bacon to your liking.
  5. Place onto paper towels to drain the grease.
  6. Chop bacon and set aside.
  7. Slice the potatoes between about 1/4 inch thick.
  8. 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.
  9. Add the sausage, bacon, red pepper flakes, and salt and pepper to taste.
  10. Simmer, stirring occasionally, for another 10 minutes.
  11. When the potatoes start breaking apart into smaller bite sized pieces, turn the heat to low and add in the kale and heavy cream.
  12. Let the soup heat through and serve immediately with garlic bread

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 643Total Fat: 41gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 101mgSodium: 1069mgCarbohydrates: 42gFiber: 5gSugar: 5gProtein: 28g

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