Zuppa Toscana is Olive Garden’s most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with Italian sausage, kale, bacon, and potatoes.
Some of our most popular recipes are restaurant copycat recipes like Creamy Shrimp Pasta and of course Chicken Madeira! You can make it better at home for a fraction of the price!
Zuppa Toscana Copycat Recipe:
Our specialty is recreating soups of restaurant quality at home, such as our wildly popular Clam Chowder Recipe. Since its initial publication in 2010, this Olive Garden Zuppa Toscana, which was instructed to me by my sister Tanya, has been a favorite among both family and readers. We have since enhanced its flavor and robustness.
What is Zuppa Toscana?
The definitions of Zuppa and Toscana are soup and Tuscan, respectively. Venetian Soup! Traditionally, it consists of potatoes, kale, garlic, and onion; it is then garnished with cheese.
Is Zuppa Toscana Spicy?
Our soup is seasoned with “Hot” Italian sauce, which imparts a fiery kick. However, for a less spicy variation, you can use medium or mild Italian sausage and adjust the seasoning with pepper and salt to taste.
Do I really need 1 HEAD of Garlic?
YES! Every head of garlic (approximately ten sizable cloves) was utilized. Preserve the raw garlic as well. Garlic imparts an authentic and extraordinary Italian flavor to the broth. By first being sautéed and then simmered with the broth, the garlic prevents it from overpowering the soup. As an additional superfood, garlic is extremely healthy.
Is Zuppa Toscana Healthy?
This bisque is grain and gluten-free by nature. For a Zuppa Toscana that adheres to the Ketogenic diet, cauliflower can be used in place of potatoes.
In order to adhere to the Whole 30 (a dairy-free diet), replace the heavy whipping cream with 1 can of full-fat unadulterated coconut milk, reserving the solid white cream portion and adding it at the end to warm the mixture.
Ingredients
Servings: 8 bowls
- 6 oz bacon, chopped
- 1 lb Italian Sausage, The “Hot” variety
- 1 medium head garlic, 10 large cloves, peeled and minced or pressed
- 1 medium onion, finely diced
- 6 cups chicken broth/stock, (48 oz)
- 4 cups water, (32 oz)
- 5 medium russet potatoes, peeled and chopped into 1/4″ thick pieces
- 1 kale bundle, leaves stripped and chopped (6 cups)
- 1 cup whipping cream
- Salt and black pepper to taste
- Parmesan cheese to serve, optional
Instructions
- In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
- Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
- Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
- When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
- Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.
Nutrition Per Serving
- 458kcal calories
- 29g carbs
- 19g protein
- 31g fat
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