This comforting Olive Garden (OG) Zuppa Toscana copycat is loaded with big, bold flavor and may even be tastier than it’s original!
Happy National Potato Day! Since it’s chilly out and Fall has surely made it’s presence known to all, we’re celebrating with a hearty potato soup. Who doesn’t love Zuppa Toscana from Olive Garden?!?! This is probably my favorite soup of all time and I always order it on the rare occasion that I make it there. Perfect for chilly days like today. It’s creamy…it’s spicy…it’s so full of flavor! You know that I’m ALL about big flavors. It’s also incredibly hard to stop at just one bowl. I don’t know about you but the endless soup offer at Olive Garden is probably not the best option for my girlish figure. 🙂 It freezes well so divvy up your individual portions and enjoy it whenever the mood strikes you. Hopefully, that won’t be daily guys. 🙂
Not only is it tasty it’s a cinch to throw together as well. After cooking up the potatoes, sausage and bacon, everything is just tossed into a stockpot to be enjoyed in just about an hour. Serve it with breadsticks and you’ll feel just like you’ve been transported to the OG. I heard someone call it that once and it just kinda stuck with me. 🙂
I wonder if this soup really originated in Tuscany. Do you have any insight on this? Let me know if you do. I’ve never been through the Tuscan hills, but Venice was gorgeous. I don’t remember too much as I was only 12 when I visited with my Auntee Gail. Did I mention that God has blessed me so much through her. I’m forever grateful to Him that he saw fit to place her in my life. Love you Auntie Gail!
I’d love to get back to Venice someday and head over to Tuscany as well to see if this soup is actually on any Tuscan menus. Authentic or not… this copycat Zuppa Toscana is sure to please! Say grace (making sure to thank God for the right individuals He’s placed in your life 🙂 ) and enjoy!
- 6 slices thick cut bacon, cooked and chopped
- 3 russet potatoes, discs sliced ¼ inch thick, then in half
- 2 T. extra virgin olive oil
- 1.25 lb. hot Italian sausage (I used Rinaldi)
- 1 small onion, diced (about 1 cup)
- 4 garlic cloves, minced
- 3 c. kale, chopped
- 6 c. chicken broth
- 2 c. heavy cream
- 1 tsp. dried oregano
- kosher salt, to taste
- pepper, to taste
- Bring a large pot of water to a boil and cook the potatoes until tender (7-10 minutes). Drain and set aside.
- In the same pot, heat olive oil over medium-high heat. Cook the sausage breaking it up with a wooden spoon along with the onions and garlic and cook until browned. Drain and return to pot.
- Add chicken broth, cream, and oregano. Simmer for 30 minutes at medium-low heat.
- Add cooked bacon, kale, potatoes and simmer for 15 more minutes. Serve with garlic bread sticks. Say Grace and enjoy!
Adapted from Pioneer Woman’s, Sausage, Potato & Kale Soup