Better Than Olive Garden's Zuppa Toscana Recette

Craving a creamy, dreamy soup bursting with Italian flavor? This copycat Zuppa Toscana recipe is BETTER than Olive Garden's! Savory sausage, tender potatoes, and hearty kale simmer in a rich broth, all without the hefty calories. Get ready for the most flavorful, comforting soup you'll ever make. Perfect for a cozy weeknight dinner or a special occasion!

Préparation 20 min

Cuisson 65 min

Calories 269.6 kcal

Protéines 18g

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Better Than Olive Garden's Zuppa Toscana

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Better Than Olive Garden's Zuppa Toscana

1 pound Mild Italian Sausage
2 pounds Russet Potatoes
1/2 teaspoon Crushed Red Pepper Flakes
1 tablespoon Olive Oil
1 medium Yellow Onion
4 cloves Garlic Cloves
4 slices Bacon Piece
10 cups Water
2 tablespoons Chicken Base
10 ounces Fresh Kale
1 cup Heavy Cream
1/2 teaspoon Salt (and more to taste), Black Pepper (to taste)
Pecorino Romano Cheese (for garnish, to taste)
Parmesan Cheese (for garnish, to taste)

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Comment préparer Better Than Olive Garden's Zuppa Toscana

In a large pot or Dutch oven over medium-high heat, brown 1 pound Italian sausage (removed from casings) and 1/2 teaspoon crushed red pepper flakes until cooked through, breaking it up with a spatula.
Transfer the cooked sausage to a large bowl and set aside. Leave about 1 tablespoon of rendered fat in the pot.
Add 1 tablespoon olive oil to the pot. Add 1 medium onion, chopped, and 4 slices bacon, chopped, and cook until the onions are translucent and slightly browned (about 5-7 minutes).
Add 4 cloves garlic, minced, and cook for 1 minute more.
Pour in 2 cups of water, scraping up any browned bits from the bottom of the pot.
Stir in 2 tablespoons chicken bouillon concentrate (or 2 chicken bouillon cubes).
Add the remaining 8 cups of water, 2 pounds Yukon Gold potatoes, peeled and cubed.
Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are tender (about 15-20 minutes).
Carefully taste and add salt to your preference (start with 1/2 teaspoon and adjust). The chicken base is salty, so add cautiously!
Return the cooked sausage to the soup.
Skim off excess fat from the surface using a large spoon.
Stir in 10 ounces fresh kale, roughly chopped. It will seem like a lot, but it will wilt down.
Reduce heat to low, stir in 1 cup heavy cream, and heat through (do not boil).
Season with freshly ground black pepper to taste.
Garnish each bowl with shredded Parmesan or Pecorino Romano cheese before serving.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

Fat

42g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Beef & Red Meat Pork Recipes European Italian Mediterranean Fall Recipes One Pot Meals

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Questions fréquentes

Combien de temps faut-il pour préparer Better Than Olive Garden's Zuppa Toscana ?

Better Than Olive Garden's Zuppa Toscana prend environ 85 minutes du début à la fin — environ 20 minutes de préparation et 65 minutes de cuisson.

Combien de calories contient Better Than Olive Garden's Zuppa Toscana ?

Better Than Olive Garden's Zuppa Toscana contient environ 269.6 calories par portion, avec environ 18 g de protéines, 5 g de glucides et 29 g de lipides.

De quels ingrédients ai-je besoin pour Better Than Olive Garden's Zuppa Toscana ?

Les principaux ingrédients de Better Than Olive Garden's Zuppa Toscana sont Mild Italian Sausage, Russet Potatoes, Crushed Red Pepper Flakes, Olive Oil, Yellow Onion, Garlic Cloves. Consultez la liste complète avec les quantités ci-dessus.