Ingredients for Olive Garden Copycat Zuppa Toscana
- Italian Sausage
- Russet Baking Potatoes
- Vidalia Onion
- 4 slices bacon, cooked and crumbled
- Accent Seasoning
- 1 teaspoon salt
- Black Pepper
- 1/4 teaspoon red pepper flakes (or more, to taste)
- Garlic Cloves
- 1 bunch of kale, stems removed and chopped
- Chicken Broth
- 2 cups water
- Flour
- Heavy Whipping Cream
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How to Make Olive Garden Copycat Zuppa Toscana
- Brown the sausage: In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot. Cook until the onions are softened and translucent, about 5 minutes. Stir in salt, pepper, and red pepper flakes.
- Add potatoes and liquid: Add the diced potatoes to the pot. Pour in the chicken broth and water, stirring to combine.
- Simmer potatoes: Bring the mixture to a simmer, then reduce heat to medium-low. Cover and cook until the potatoes are tender, about 15-20 minutes, stirring occasionally.
- Thicken the soup: In a small bowl, whisk together the flour (or cornstarch) with 2 tablespoons of cold water to form a slurry. Slowly whisk the slurry into the soup and simmer for 10-15 minutes, or until slightly thickened.
- Stir in kale and bacon: Reduce heat to low. Stir in the chopped kale and crumbled bacon.
- Add cream: Slowly pour in the heavy cream while stirring gently. Heat through, but do not boil.
- Taste and serve: Taste and adjust seasoning as needed. Serve hot and enjoy your delicious homemade Zuppa Toscana!
Nutrition Information (Approximate per serving)
Sodium
94 g
Sugar
17g
Fat
130g
Carbs
15g
