This Zuppa Toscana recipe tastes just like the famous Olive Garden soup and is ready 30 minutes!
Oh my goodness! If you a soup lover like I am, then you absolutely without a doubt have to make this soup – and soon! Okay, even if you aren’t a huge soup fan, I think this is one that you will simply adore! Let me tell you a little bit about it.
Years ago, my friend Candy and my sister Wendy and I had a weekly night out. Nine times out of ten, we’d wind up at Olive Garden for supper! That bread and the salad always called our names!
But let me tell you, once I discovered the Zuppa Tuscana, it was my definite go-to on the menu! Finally, I’m sharing how I make this restaurant favorite at home!
I begin by browning my bacon and Italian sausage in Dutch oven set over medium heat. This only takes a few minutes and once it is cooked through, I remove it from the pot using a slotted spoon. Then, I stir in the onions and garlic.
If you are using red pepper flakes, you’ll also stir them in at this point. I used a hot Italian sausage when I made this, so I held off on adding the red pepper flakes so that the heat wasn’t overwhelming. You’ll definitely want to make this to your family’s preferences for heat.
As the onion and garlic are cooking, I go ahead and cut my potatoes into chunks. I like to cut them into no bigger than 1-inch chunks so that they quick more quickly in the soup. Once the onions are tender, I pour in the chicken stock and bring it to a boil. As soon as it reaches a boil, I add the potato chunks and cook until they are tender. One way to test this is to press a piece of the potato against the inside of the Dutch oven with a wooden spoon. If it easily breaks apart, then it is ready!
Once the onions are tender, I pour in the chicken stock and bring it to a boil. As soon as it reaches a boil, I add the potato chunks and cook until they are tender. One way to test this is to press a piece of the potato against the inside of the Dutch oven with a wooden spoon. If it easily breaks apart, then it is ready!
Then, stir in your heavy cream and add back your cooked bacon and Italian sausage. Then, remove from the heat.
I always like to taste the soup at the point to decide if it needs any additional seasonings. Rarely does it need additional salt since it uses the bacon and Italian sausage, but if you think it needs a bit, by all means, add it to your tastes. I always think it needs a little bit of freshly ground black pepper (but then again, I do love pepper!). You’ll want to add to your tastes, but I generally add about 1/2 teaspoon.
Finally, stir in your greens. You can use kale (like the original Olive Garden soup), spinach (as I did here), collard greens (perfect for a Southern touch!), or even Swiss chard.
All that is left to do now is serve it and dig in!
Here’s how I make my Zuppa Toscana recipe. I sure hope you love it!
- ½ pound Italian sausage
- 4 slices bacon, diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- ½ teaspoon red pepper flakes, optional
- 6 cups chicken stock
- 2 large russet potatoes, cut into 1½-inch chunks
- 1 cup heavy cream
- freshly ground black pepper, to taste
- 2 cups kale, spinach, collard greens or swiss chard, roughly chopped
- Saute the Italian sausage and bacon in a Dutch oven set over medium heat. Once the sausage and bacon have cooked through, remove them from the pot with a slotted spoon and set aside for later use. Then, stir in the onions, garlic, and red pepper flakes. Cook until the onion is just tender, about 3 minutes. Drain away the excess drippings.
- Pour in the chicken stock and bring the liquid to a boil. Once boiling, add the potatoes and cook until they are softened, about 15 minutes.
- Stir in the heavy cream, along with the cooked sausage and bacon. Cook until heated through. Add fresh pepper to taste and stir in chopped greens right before serving.