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Copycat Zuppa Toscana from Olive Garden

Copycat Zuppa Toscana Soup Recipe from Olive Garden

Course Soup
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings

Ingredients

  • 1 1/4 pound Italian sausage
  • 2 14.5 ounce cans chicken broth
  • 3 cups water
  • 2 large russet baking potatoes sliced in half, and then in 1/4 inch slices. (Do not peel)
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 3 cups kale chopped in longer ribbon slices
  • 5 slices precooked bacon chopped
  • 1 1/4 cup heavy whipping cream
  • salt and pepper to taste

Instructions

  1. Brown sausage in a stock pot, breaking up into bite sized pieces. (If using links, be sure to remove casings ahead of time.) Drain grease.
  2. Add chicken broth, water, potatoes, onion and garlic.
  3. Cook over medium heat until potatoes are tender.
  4. Add in bacon and salt and pepper.
  5. Simmer for additional 10 minutes.
  6. Reduce heat to low.
  7. Stir in kale and cream.
  8. Heat through and serve immediately.