Zuppa Toscana is one of the soup offerings at the Olive Garden chain restaurants and it's my favorite! It's a creamy soup with Italian sausage, potatoes, and kale. I rarely eat at the Olive Garden but once in a while I would crave a bowl of Zuppa Toscana.
I searched online for the recipe and apparently there are quite a few people out there who also love this soup. The recipe I used is adapted from Tuscan Recipes website. The site states that someone who used to work at the Olive Garden gave them the original recipe and it's been adapted to serve 6-8 people. I couldn't resist...I had to try it and I'm glad I did! It's very close to the original. If you're a fan of Zuppa Toscana, the next time you crave it, try this recipe and enjoy a hearty bowl in the comfort of your home.
Makes 6-8 servings
1 lb. hot Italian sausage (ground)
1/2 t. crushed red peppers (more if you like spicy)
1 large onion, diced
2 cloves garlic, minced
1/4 C. bacon, diced
4 red potatoes, cut into 1" cubes
10 C. water
5 bouillon cubes
1 C. heavy cream
4 Kale leaves, chopped
1. Saute sausage and crushed red pepper. Drain fat and set aside.
2. Saute bacon until crispy, set aside. In the same pot, saute onions and garlic on medium heat until soft, about 10-15 minutes.
3. Add in water, bouillon cubes, and bring to a boil.
4. Drop in potatoes and cook until soft, about 20-30 minutes.
5. Add heavy cream and stir. Then add kale leaves, sausages, and bring to a boil.
6. Serve hot and top with the crispy bacon pieces and more crushed red pepper, if desired.