Olive Garden Zuppa Toscana Soup
Warm up on a cold day with a bowl of Olive Garden Zuppa Toscana Soup. This copycat recipe will hit the spot on a cold winter's day.
Servings: 4
Calories: 610kcal
Ingredients
- 1 lb Italian sausage casing removed and cut into bite- size pieces
- 2 large russet baking potatoes sliced in half, and then in 1/4 inch slices
- 1 large onion chopped
- 3 strips of thick cut bacon
- 3 garlic cloves minced
- 2 cups kale veins removed and cut into thin ribbons
- 32 oz can chicken broth
- 2.5 cups water
- 1 cup heavy whipping cream
Instructions
- Slice uncooked sausage into small pieces and brown in your soup pot.
- Remove the sausage from the pot and add onions, garlic, and cook until browned.
- Add chicken broth and water to the pot and stir.
- Place sausage back in the pot along with the potatoes and simmer for about 30 minutes until the potatoes are soft.
- While the soup is cooking, brown bacon in a small skillet and cut into small pieces.
- When potatoes are soft, add bacon, kale, and heavy cream to the pot.
- Season the soup with salt and pepper.
- Simmer for another 10 minutes or until heated through.
- Serve with crusty bread and/or crackers.
Nutrition
Calories: 610kcal | Carbohydrates: 5g | Protein: 19g | Fat: 58g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 153mg | Sodium: 871mg | Potassium: 469mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4222IU | Vitamin C: 35mg | Calcium: 153mg | Iron: 2mg