Go Back
Print
Olive Garden Zuppa Toscana Soup

Olive Garden Zuppa Toscana Soup

This is an excellent copycat of one of my favorite soups.

Course Soup
Cuisine Italian
Keyword Olive Garden Zuppa Toscana Soup
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Calories 295 kcal

Ingredients

  • 1 lb Italian sausage I like mild sausage
  • 2 large russet baking potatoes wash, sliced in half, and then in 1/4 inch slices
  • 1 large vidalia onion chopped
  • 4 slices cooked bacon chopped
  • 1 teaspoon Accent seasoning optional
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 2 garlic cloves minced or 1 tablespoon of minced garlic from jar
  • 2 cups packed in measuring cup kale or 2 cups swiss chard chopped
  • 2 8 ounce cans chicken broth, add i envelope of chicken bouillon for extra flavor
  • 1 quart water
  • 2 teaspoons flour or 2 teaspoons cornstarch mixed with enough water to make a paste
  • 1 cup heavy whipping cream tempered

Instructions

  1. Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
  2. Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
  3. Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
  4. Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
  5. Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
  6. Check for taste and then serve.