Copycat Olive Garden’s Zuppa Toscana Recipe

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Recipes.net Team Published March 9, 2020
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Dig into a rich and meaty Italian soup that’s cooked with sausages and potatoes in a thick and creamy broth.

How To Make Copycat Olive Garden’s Zuppa Toscana

  • 1/2 lb Italian lean turkey sausage  (hot )
  • 3 cup chicken broth (fat-free )
  • 3 cup milk (fat-free )
  • 1 tbsp Hormel Real Bacon pieces
  • 1/4 tsp salt
  • 1 dash red pepper flakes (crushed )
  • 1 medium russet potato
  • 2 cup kale (chopped )
  1. Grill the sausage on a grill pan over medium heat until cooked. 

  2. Combine the chicken broth, milk, onion, bacon pieces, salt, and pepper flakes in a medium saucepan over medium/high heat.

  3. Quarter the potato lengthwise, then cut into 1/4- inch slices. Add to the saucepan. 

  4. When mixture begins to boil, reduce heat and simmer for 30 minutes.

  5. Cut the sausage at an angle into 1/4-inch thick pieces. Add the sausage to the saucepan. 

  6. Simmer for 1 hour or until potato slices begin to soften.

  7. Add the kale to the soup and simmer for an additional 10-15 minutes or until potatoes are soft.

How To Make Copycat Olive Garden's Zuppa Toscana

0 from 0 votes
Preparation Time: 5 mins
Cooking Time: 1 hr 45 mins
Total Time: 1 hr 50 mins
Serves:
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Ingredients

  • 1/2 lb Italian lean turkey sausage , hot
  • 3 cup chicken broth, fat-free
  • 3 cup milk, fat-free
  • 1 tbsp Hormel Real Bacon pieces
  • 1/4 tsp salt
  • 1 dash red pepper flakes, crushed
  • 1 medium russet potato
  • 2 cup kale, chopped

Instructions

  1. Grill the sausage on a grill pan over medium heat until cooked. 

  2. Combine the chicken broth, milk, onion, bacon pieces, salt, and pepper flakes in a medium saucepan over medium/high heat.

  3. Quarter the potato lengthwise, then cut into 1/4- inch slices. Add to the saucepan. 

  4. When mixture begins to boil, reduce heat and simmer for 30 minutes.

  5. Cut the sausage at an angle into 1/4-inch thick pieces. Add the sausage to the saucepan. 

  6. Simmer for 1 hour or until potato slices begin to soften.

  7. Add the kale to the soup and simmer for an additional 10-15 minutes or until potatoes are soft.

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Nutrition

  • Calcium: 275mg
  • Calories: 179kcal
  • Carbohydrates: 22g
  • Cholesterol: 18mg
  • Fat: 7g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 769mg
  • Protein: 9g
  • Saturated Fat: 4g
  • Sodium: 885mg
  • Sugar: 10g
  • Vitamin A: 3643IU
  • Vitamin C: 56mg
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