I love this soup and get it almost every time I go to Olive Garden. My husband on the other hand, hates pretty much all types of soup so I haven’t really had a chance to make it myself. That was until I visited family in Montana in January when there was lots of snow and a warm soup sounded amazing. This was a huge hit and so easy to make.
Copycat Olive Garden Zuppa Toscana Soup
(1 votes, average: 5.00 out of 5)
Loading...A delightfully warm and inviting soup to add to your favorite recipes
Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 lb raw bacon, diced into small pieces
- 1 small yellow onion, diced small
- 1 lb ground mild Italian sausage
- 6 large garlic cloves, minced
- 2 lbs Russet potatoes, thinly cut into half circles
- 32 oz vegetable stock
- 14.5 oz can of chicken broth (can also use more vegetable stock)
- 1 cup heavy whipping cream (can use half n half)
- 1/2 bunch of kale, stems removed and prepped
- Salt to taste
Instructions
Preheat soup pot over medium heat and add oil.
Add diced bacon and cook until browned.
Add diced onion and saute until softened. Add minced garlic and cook until garlic is fragrant.
Add ground Italian sausage and using wooden spoon, break up into larger pieces. Cook until sausage is done.
Mix in the diced potatoes and cook for about 3-5 minutes.
Pour vegetable stock and chicken broth into pot and scrape the bottom of the pot. Bring to a simmer and lower heat to medium-low.
Season with salt and let soup simmer uncovered for about 40 minutes or until potatoes are tender. Timing will depend on how thick or thin you cut your potatoes. Break up a few of the potatoes using the wooden spoon to help thicken the soup.
Prepare kale by removing the thick stem and chopping the kale into large strips to your liking. Add kale to soup.
Pour heavy whipping cream into soup and cook for about 5 more minutes. Do not boil. Remove from heat. and enjoy.
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