Zuppa Toscana Copycat

6
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In

Recipe: #38485

April 13, 2022



"I love Olive Garden's Zuppa Toscana. There are a lot of copycat recipes out there, and this one is from the Chicago Tribune. Use sweet Italian sausage if you don't like the heat!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (545.4 g)
  • Calories 384.6
  • Total Fat - 26.9 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 39 mg
  • Sodium - 2949.9 mg
  • Total Carbohydrate - 25.8 g
  • Dietary Fiber - 5.1 g
  • Sugars - 2.4 g
  • Protein - 11.8 g
  • Calcium - 58.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0.2 mg

Step 1

In a large pot, fry bacon until crisp, remove. Wipe or drain out bacon grease. (Or use a skillet)

Step 2

Add olive oil to pot, cook onion and red pepper flakes on medium until onion softens. Add garlic and cook another minute.

Step 3

Add sausage, breaking up with wooden spoon, until no more pink is showing and meat is cooked through.

Step 4

While meat cooks, slice potatoes about 1/8 inch thick.

Step 5

Add broth and water to pot (total about 7 cups) and potatoes. Bring to boil, then reduce heat and simmer for 6 minutes.

Step 6

Strip stems off of kale and tear leaves into pieces. Add to soup and cook until wilted - about 2 minutes.

Step 7

Add cream, vinegar, salt and a few grinds of pepper.

Step 8

Serve topped with crumbled bacon.

Tips & Variations


No special items needed.

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