Zuppa Toscana Soup (Olive Garden Copycat Recipe)

This soup has really great flavor, i’ll definitely be making it again. instead of adding water, I used more stock for more flavor. I might peel the potatoes next time and dice them because the skin just landed up coming off while boiling, leaving me with long strands, a little awkward but overall – delicious! thanks for the recipe.

This is one of the tastiest, most comforting soups on a chilly day! It's packed with slices of tender russet potatoes, salty Italian sausage and bacon, fresh kale and a rich and creamy broth. Everyone will want more!

Servings: 6
Prep Time : 15 minutes
Cook Time : 35 minutes
Total Time : 50 minutes


  • 2 tsp olive oil
  • 1 lb Italian Sausage (casings removed if necessary)
  • 4 oz bacon (about 4 slices), diced into small pieces*
  • 1 cup chopped yellow onion (about 1 small onion)
  • 3 (14.5 oz) cans low-sodium chicken broth
  • 2 cups water
  • 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp fennel seeds, crushed (optional)
  • Salt and freshly ground black pepper
  • 2 cups half and half
  • 1 1/2 cups packed chopped kale
  • Finely shredded Romano cheese for serving, optional

Get The Instructions  @ cookingclassy.com

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