Soups & Stewscookingclassy4.9
Zuppa Toscana Soup {Olive Garden Copycat Recipe}
This is one of the tastiest, most comforting soups on a chilly day! It's packed with slices of tender russet potatoes, salty Italian sausage and bacon, fresh kale and a rich and creamy broth. Everyone will want more!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- baking dish
📝 Preparation Steps
1
Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.
olive oil2 tsp
2
Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.
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.
bacon ((about 4 slices), diced into small pieces*)4 oz
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.
5
Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about ⏱️ 10 - 15 minutes.
6
Add in kale then simmer until potatoes are soft and kale is tender, about ⏱️ 5 - 10 minutes longer.
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.
half and half2 cups
Nutrition Facts
calories
606 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
791 mg
protein Content
19 g
cholesterol Content
99 mg
carbohydrate Content
32 g
saturated Fat Content
17 g
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