One Pot Olive Garden Zuppa Toscana Soup

nourishing meaty soup
Nourishing meaty soup
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Ingredients

16 oz Italian sausage spicy
8 slices Bacon
½ Onion large, diced
2-3 cloves Garlic minced
28 oz Chicken broth low-sodium
3 cups Water
5 Potatoes russet potatoes, medium, peeled, sliced thinly with a mandoline
1 tsp Red pepper flakes crushed, optional
Salt optional
Black pepper optional
4 cups Kale chopped
1 cup Heavy whipping cream
Parmesan cheese to taste

Nutritional information

532
calories
38g
fat
30g
carbohydrates
17g
protein
98mg
cholesterol
629mg
sodium
Ingredients

One Pot Olive Garden Zuppa Toscana Soup

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This One Pot Olive Garden Zuppa Toscana Soup is so easy to prepare and it is a real crowd pleaser. I love to make a large batch of this soup at the weekend. I serve it for lunch for the family if we have a busy day and if there is any left, I enjoy it for lunches during the week. 

To make this soup, I start by cooking meat. Next I sauté onion and garlic before adding broth and water to the pot and seasoning. I add thinly sliced potatoes and cooked sausage to the pot and simmer. Once the potatoes are tender, I add kale to the soup, and cook a little more before stirring in the heavy cream. To serve, I ladle the soup into large bowls and sprinkle with Parmesan cheese.

To make One Pot Olive Garden Zuppa Toscana Soup, you will need the following ingredients:

Ingridiens for One Pot Olive Garden Zuppa Toscana Soup

Steps to make One Pot Olive Garden Zuppa Toscana Soup

1

Cook sausage and bacon

5

Brown 16 ounces of sausage in a large pot or Dutch oven. Once cooked, remove the sausage with a slotted spoon and set aside. Cut 8 slices of bacon into small pieces and add it to the pot and cook until crisp.

2

Sauté onion and garlic

5

Add ½ a large diced onion to the pot and sauté for 5-6 minutes, until the onion is translucent. Stir in 2-3 minced garlic cloves and continue to cook for 1 minute, stirring frequently.

3

Add liquid and season

1

Pour 28 ounces of chicken broth and 3 cups of water to the pot and season with crushed red pepper flakes, salt, and pepper, if desired.

4

Add potatoes and sausage

10

Add 5 medium thinly sliced potatoes and return the cooked sausage to the pot. Bring the soup to a simmer over medium heat and cook for 10 minutes until tender.

5

Add kale

8

Add 4 cups of chopped kale to the soup. Simmer for an additional 5-10 minutes, stirring occasionally.

6

Mix through heavy cream

2

Stir through 1 cup of heavy cream and heat through.

7

Serve

Ladle the soup into large bowls and sprinkle with Parmesan cheese.

One Pot Olive Garden Zuppa Toscana Soup is a delicious nourishing Italian soup. Try it soon and please come back and leave a review with your thoughts.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Well done! Approved!

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