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Olive Garden Zuppa Toscana
Made with fresh Russet potatoes, Italian sausage, chicken broth, onions, and fresh kale, this soup is irrestible.
Course
Soup
Cuisine
Italian
Keyword
Olive Garden Recipes, Olive Garden Soup Recipes, Olive Garden Zuppa Toscana, Zuppa Toscana
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
Calories
382
kcal
Author
Stephanie Manley
Ingredients
▢
1
pound
sweet or hot Italian sausage links
▢
1
pound
russet potatoes
peeled, cut in half lengthwise, then sliced 1/4-inch thick
▢
1
cup
chopped onion
▢
29
ounces
chicken broth
(2 cans)
▢
1
quart
water
▢
2
teaspoons
minced garlic
▢
1/4
cup
chopped slices of bacon
or Oscar Mayer Real Bacon Bits(1/2 can)
▢
kosher salt
to taste
▢
ground black pepper
to taste
▢
2
cups
chopped kale
▢
1
cup
heavy cream
Instructions
Preheat the oven to 300 degrees F.
Place the sausages in a baking pan and roast for about 30 minutes or until cooked through. Drain sausages on paper towels and cut into slices.
If you are using fresh bacon slices, saute bacon in a small skillet until the bacon has browned.
Place the potatoes, onions, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done.
Add the sausage, bacon, and salt and pepper to taste. Simmer for 10 minutes.
Turn the heat to low. Add kale and cream. Stir to combine.
Add more water, if necessary for desired consistency.
Heat thoroughly and serve.
Video
Nutrition
Calories:
382
kcal
|
Carbohydrates:
15
g
|
Protein:
12
g
|
Fat:
30
g
|
Saturated Fat:
13
g
|
Cholesterol:
87
mg
|
Sodium:
878
mg
|
Potassium:
613
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
2110
IU
|
Vitamin C:
33.6
mg
|
Calcium:
78
mg
|
Iron:
1.7
mg
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