Zuppa Toscana Olive Garden Copycat Recipe

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A tried and passed down recipe that was given to my brother-in-law when he worked at Olive Garden years ago. This is my favorite Zuppa Toscana soup recipe and it’s done so easy! 

This is by far my ultimate favorite way to make Zuppa Toscana soup. No need to search for other recipes, this is the copycat version which was altered by my mother-in-law as the original recipe made a big batch. I highly recommend this recipe to anyone who likes Olive Gardens version. A total must try recipe if you haven’t made this version yet!

zuppa-toscana-recipe-olive-garden-copycat-Ingredients:

  • 12 cups water
  • 6 Golden potatoes, skins on & washed well
  • 2 1/2 mild sausages, casings removed
  • 6-8 slices of crisp bacon (you can sub ham off the bone or canadian bacon)
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 packet of chicken bullion
  • 1 tsp salt
  • dash of cayenne pepper
  • 1 1/4 cup heavy cream
  • 8 oz chopped kale (about 1 bunch, stems removed)

(Note: you can substitute chicken broth for the water and packet of bullion.) 

Directions:

1. In a large pot , bring water & chicken bullion to a boil; add sliced potatoes and simmer.

2. Meanwhile fry bacon (or ham if using) reserving 2 tbsp of grease. Set aside.

3. In the same skillet fry sausages until crumbled; remove and saute the onion and garlic until translucent. Add the garlic and sausage saute to the simmering potatoes.

4. Add the kale, salt and cayenne pepper to the potatoes and bring to a boil. Simmer until potatoes are done. Stir in the cream and bring to boil. Remove from heat and add in the bacon pieces.

5. Garnish soup with freshly gated parmesan cheese and serve!

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Zuppa Toscana Olive Garden Copycat Recipe
 
Cook time
Total time
 
Alyona's Cooking:
Serves: 8-10
Ingredients
  • 12 cups water
  • 6 Golden potatoes, skins on & washed well
  • 2½ mild sausages, casings removed
  • 6-8 slices of crisp bacon (you can sub ham off the bone or canadian bacon)
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 packet of chicken bullion
  • 1 tsp salt
  • dash of cayenne pepper
  • 1¼ cup heavy cream
  • 8 oz chopped kale (about 1 bunch, stems removed)
Instructions
  1. In a large pot , bring water & chicken bullion to a boil; add sliced potatoes and simmer.
  2. Meanwhile fry bacon (or ham if using) reserving 2 tbsp of grease. Set aside.
  3. In the same skillet fry sausages until crumbled; remove and saute the onion and garlic until translucent. Add the garlic and sausage saute to the simmering potatoes.
  4. Add the kale, salt and cayenne pepper to the potatoes and bring to a boil. Simmer until potatoes are done. Stir in the cream and bring to boil. Remove from heat and add in the bacon pieces.
  5. Garnish soup with freshly gated parmesan cheese and serve!

zuppa-toscana-copycat-olive-garden-recipe-

 

 

 

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