Zuppa Toscana Soup {Olive Garden Copycat Recipe}

Zuppa Italian region Soup is one among my most well-liked soup recipes, have you ever tried it yet? It’s jam-choked with slices of tender russet potatoes, sapid Italian sausage and bacon, recent kale and a chic and creamy broth. Most comforting flavor in one bowl of soup!

Zuppa Toscana Soup {Olive Garden Copycat Recipe}

This soup could be a regular in my home, it’s one among my families favorites! I really like that it’s really easy to form and it's such an out of this world flavor because of those hearty bits of sausage.

This instruction is impressed by the Zuppa Italian region Soup at Olive Garden however once you create it recent reception it’s that far better (plus my version looks to be less brothier which means you get a lot of potatoes, bacon, kale and sausage). And it’s created amorously right?

Zuppa Toscana Soup {Olive Garden Copycat Recipe}

  • 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
  • 2 cups half and half
  • 1 1/2 cups packed chopped kale
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp fennel seeds, crushed (optional)
  • Salt and freshly ground black pepper
  • Finely shredded Romano cheese for serving, optional

  1. Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.
  2. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside. 
  3. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
  4. Add chicken broth, water, sliced potatoes, sugar, fennel seeds, and salt and pepper to taste. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage. 
  5. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes. 
  6. Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer. 
  7. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.

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