Olive Garden Zuppa Toscana is one of my oldest recipes. It’s definitely not new. You may have noticed a lot more of your favorites are getting videos. So here is my Olive Garden Zuppa Toscana with a brand new video.
So if you haven’t tried one of my my oldest recipes, you can make what I think is one of the Olive Garden’s best menu items. So if I want soup and go to the Olive Garden I want to have the Zuppa Toscana, it is a hearty soup filled with kale, potatoes, bacon, and sausage. It is a soup that is filling, and if it is what you are serving for dinner, no one is going away unsatisfied.
I felt like I needed to update the recipe a bit, nothing dramatic had changed, I had just noticed that the last couple of times in the restaurant the sausage wasn’t sliced link sausages. It was bulk sausage. So I made the swap for the bulk sausage, again, nothing dramatic here, but I wanted to make the update. If you like Olive Garden CopyKat recipes check out these recipes.
Olive Garden Zuppa Toscana
You can recreate the Olive Garden Zuppa Toscana at home.
- 1 pound Italian sausage
- 1/4 teaspoon red chili flakes
- 1 cup chopped white onion
- 1 1/2 pounds russet potatoes sliced in half, then cut into 1/4 inch slices
- 28 ounces chicken broth - low sodium is best 2 cans
- 1 quart water 4 cups
- 2 minced garlic cloves
- 1/3 cup bacon cooked, or use real bacon bits
- salt and pepper to taste
- 2 cups kale or Swiss chard
- 1 cup heavy cream
- In a medium-sized skillet brown bulk Italian sausage over medium heat and add in red chili flakes and cook until browned, and completely cooked.
Place onions, potatoes, chicken broth and garlic in a large pot, and cook on medium heat until the potatoes are cooked through. Add the cooked sausage, bacon, salt and pepper, and simmer for another 10 minutes.
Turn the heat to low and add the chopped kale and whipped cream. Heat through and serve.