- 16 oz Italian sausagespicy
- 8 slices Bacon
- ½ Onionlarge, diced
- 2-3 cloves Garlicminced
- 28 oz Chicken brothlow-sodium
- 3 cups Water
- 5 Potatoesrusset potatoes, medium, peeled, sliced thinly with a mandoline
- 1 tsp Red pepper flakescrushed, optional
- Saltoptional
- Black pepperoptional
- 4 cups Kalechopped
- 1 cup Heavy whipping cream
- Parmesan cheeseto taste
One Pot Olive Garden Zuppa Toscana Soup
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:
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. | ||
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