Zuppa Toscana

This is an excellent copy cat recipe for Olive Garden’s Zuppa Toscana! Creamy Zuppa Toscana recipe, full of crumbled sausage, crispy bacon and tender potatoes in a creamy broth! Make this Olive Garden Soup right at home! This recipe is adapted from one of your favorite Olive Garden soups. The entire family gets behind this one, craving more than just one bowl.

Creamy Zuppa Toscana is comfort food in a bowl. From the mild or hot flavors of Italian sausage, crispy flavourful of bacon pieces, hearty chunks of tender potatoes, a creamy splash of cream, this is the soup to make on a cold and miserable day/night when you have unlimited garlic bread lying around. Don’t overcook the Zuppa Toscana after you’ve added the spinach. You want it bright green and just wilted.

Variations

• If you are trying avoid potatoes, feel free to try cauliflower florets in place of the diced potatoes. You can even try celery root!
• Try ground chicken in place of the pork, if you prefer or don’t eat pork.

Is this creamy soup not what you are looking for? Try these other great copy cat Olive Garden recipes:

• Olive Garden Salad Dressing
• Angel Hair Alfredo
• Garden Vegetable Minestrone

Zuppa Toscana

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This is an excellent copy cat recipe for Olive Garden’s Zuppa Toscana!

• Author: All Recipes
• Prep Time: :25
• Cook Time: 1:00
• Total Time: 1:25
• Yield: 6-8
• Category: Soup
• Method: Stove Top
• Cuisine: Italian

Ingredients

• 1 pound bulk mild Italian sausage
• 1 1/4 teaspoons crushed red pepper flakes
• 4 slices bacon, cut into 1/2 inch pieces
• 1 large onion, diced
• 1 tablespoon minced garlic
• 5 (13.75 ounce) cans chicken broth
• 6 potatoes, thinly sliced
• 1 cup heavy cream
• 1/4 bunch fresh spinach, tough stems removed

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Instructions

• Step 1 – Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Step 2 – Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Step 3 – Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.