Zuppa Toscana Soup {Olive Garden Copycat Recipe}

Name: Zuppa Toscana Soup {Olive Garden Copycat Recipe}
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 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; 1 cup water**; 1 1/2 lbs Russet potatoes,*** scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices; 1 1/2 tsp granulated sugar; 1/2 tsp fennel seeds, crushed (optional); Salt and freshly ground black pepper; 2 cups half and half; 1 1/2 cups packed chopped kale; Finely shredded Romano cheese for serving, optional

7 steps

Prep:15minCook:35min

Updated at: Thu, 17 Aug 2023 08:51:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories571.3 kcal (29%)

Total Fat42.6 g (61%)

Carbs26.1 g (10%)

Sugars7.6 g (8%)

Protein22.2 g (44%)

Sodium938.9 mg (47%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tspolive oil

1 lbItalian Sausage

casings removed if necessary

4 ozbacon

diced into small pieces

1 cupyellow onion

chopped

3 x 14.5 ozlow-sodium chicken broth

cans

1 cupwater

1.5 lbsRusset potatoes

scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices

1 ½ tspgranulated sugar

½ tspfennel seeds

crushed, optional

salt

freshly ground black pepper

2 cupshalf and half

1 ½ cupskale

packed, chopped

Romano cheese

Finely shredded, for serving, optional

Instructions

Step 1

Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.

Step 2

Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.

Step 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.

Step 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.

Step 5

Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes.

Step 6

Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer.

Step 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