Easy Olive Garden Copycat Zuppa Toscana Soup Recipe

My family loves going to Olive Garden every weekend if not every day for mealtime and some bonding, and Zuppa Toscana soup is always a must in our order! A few days ago, I happen to stumble upon this video tutorial by Natashas Kitchen on YouTube and I was surprised when I found out that making our favorite soup only takes a few minutes and requires simple ingredients to make. Immediately, I gave it a try and the taste is just as good as the original, my family was so impressed. Now, this soup is a staple in our weeknight mealtime at home.

Ingredients:

• 6 ounces of bacon, chopped
• 1 pound of Italian sausage
• 1 medium head or 10 large cloves of garlic, peeled and minced or pressed
• 1 medium onion, finely diced
• 6 cups chicken broth or stock
• 4 cups water
• 5 medium russet potatoes, peeled and chopped into ¼-inch thick pieces
• 1 bundle or 6 cups of kale, leaves stripped and chopped
• 1 cup of whipping cream
• Salt and black pepper, to taste
• Parmesan cheese, for serving, optional

Directions:

Step 1

Place a large pot or Dutch oven on a stove over medium-high heat, then add the chopped bacon, and cook them for about 5 to 7 minutes or until crispy and brown. Once cooked, remove the bacon using a slotted spoon, then transfer them to a plate lined with a paper towel to drain off excess oil, and set them aside for later. Remove the rendered oil from the pot leaving only about 1 tablespoon, then add the sausage, break it apart, and cook for about 5 minutes or until brown and cooked through. Scoop out and transfer to a plate lined with a paper towel, then add the diced onion to the same pot, and give them a good toss cooking them for about 5 minutes or until soft and caramelized.

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Step 2

Add the minced garlic, then stir them, and let them cook for 1 more minute. Pour in the broth and water, then stir them together to combine, and bring them to a boil. Once boiling, add the sliced potatoes, then let them cook for about 13 to 14 minutes or until fork tender, and once nearly done, add the chopped kale followed by the cooked sausage. Give them a good mix, then bring them to a light boil, and stir in the cream until combined. Let them boil for a few more minutes, then season them with salt and pepper to taste, and remove them from the heat. Garnish the soup with the cooked bacon and top with grated parmesan, then serve, and enjoy!

*All image credit belongs to Natashas Kitchen via YouTube. Follow and subscribe to her channel for more!

Easy Olive Garden Copycat Zuppa Toscana Soup Recipe