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:
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.
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.
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.
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.
Add 4 cups of chopped kale to the soup. Simmer for an additional 5-10 minutes, stirring occasionally.
Stir through 1 cup of heavy cream and heat through.
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.
Gluten Free Recipes
