Zuppa Toscana originates from Italy, meaning “Tuscan Soup.” Olive Garden’s take on this classic dish is actually a richer and more filling version, explaining its widespread popularity. Copycat Zuppa Toscana captures what makes the Olive Garden soup so delectable: it’s filled with hearty potatoes, savory and spicy sausage, and creamy broth. Topped with parmesan cheese, Copycat Zuppa Toscana is a thick soup that sticks to the ribs and keeps you warm no matter the weather. Isn’t today a perfect day to stay in and cook?
Ingredients• 6 ounces bacon, chopped • 1 pound spicy Italian sausage • 1 medium head (10 cloves) garlic, peeled and minced or pressed • 1 medium onion, finely diced • 4 cups chicken stock • 6 cups water • 5 medium russet potatoes, peeled and chopped into 1/4 inch-thick pieces • 6 cups kale, chopped • 1 cup whipping cream • salt, to taste • black pepper, to taste • parmesan cheese, optional, for topping
In a dutch oven or a large pot, add in the chopped bacon and sauté until browned, about 5-7 minutes, over medium-high heat on the stove-top.
Remove the bacon and place it onto a paper towel-lined plate, setting it aside to be used later for topping.
Spoon out most of the excess oil from the pot, leaving 1 tablespoon.
Add in the Italian sausage, break it up, and then sauté it until cooked through, about 5 minutes.
Remove the sausage and place it onto a paper towel-lined plate.
Add the onion into the pot andsauté until golden and soft, about 5 minutes.
Add in the minced garlic and sauté until fragrant, about 1 minute.
Add in the chicken stock and water, and bring the mixture to a boil.
Add in the sliced potatoes, cooking until easily pierced with a fork, about 13-14 minutes.
When the potatoes are nearly done, add the cooked sausage and chopped kale, and bring the mixture again to a light boil.
Mix in the cream and return the mixture to a boil.
Season the soup with salt and black pepper, to taste. Then, remove from heat.
Garnish with bacon and parmesan cheese before serving.