Olive Garden Zuppa Toscana -Italian Soup Recipe

Zuppa Toskano

This soup will bring Tuscany, Italy to your corner of the world, wherever you may be. Potatoes, Italian sausage, kale, onions, garlic, bacon, and cream make for a delicious soup. Make this classic hearty soup at home and it will hit the spot on cold winter days. My family loves it. 

Serves 4-6

Ingredients:

1 pound Italian Mild sausage
1 large diced yellow onion
1/3 lb. pancetta or bacon, chopped
3 cloves garlic, minced
2 14.5 ounce cans chicken broth
1 quart water
1 cup heavy whipping cream
3 medium russet potatoes sliced in half, and then in 1/4 inch slices
2 cups kale, chopped
Salt and pepper to taste
1Tbsp. Olive oil
Parmesan cheese
Direction:

Heat oil in skillet over medium heat; remove sausage from casings and sauté until it’s nice and brown; use wooden spoon to break up into small chunks. Drain (excess fat) and set aside. In the same skillet, sauté pancetta, onions and garlic over medium high heat for approximately 8-9 minutes, or until the onions are soft; drain and set aside.
Place water and chicken broth in a large pot; bring it to a boil. Add potatoes, sausage and bacon pancetta to pot; simmer for 25-30 minutes. (you can cook less, I like my potatoes slightly overcooked, kind of creamy).  Add cream into a pot and bring it a boil; season with salt and pepper; add kale and turn off the heat.
Serve with grated Parmesan cheese.
 
*** Best if served with warm garlic cheese bread sticks. Delicious!
Enjoy!!!

Olive Garden Zuppa Toscana -Italian Soup Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4-6

Olive Garden Zuppa Toscana -Italian Soup Recipe

This soup will bring Tuscany, Italy to your corner of the world, wherever you may be. Potatoes, Italian sausage, kale, onions, garlic, bacon, and cream make for a delicious soup. Make this classic hearty soup at home and it will hit the spot on cold winter days. My family loves it.

Ingredients

  • 1 pound Italian Mild sausage
  • 1 large diced yellow onion
  • 1/3 lb. pancetta or bacon, chopped
  • 3 cloves garlic, minced
  • 2 14.5 ounce cans chicken broth
  • 1 quart water
  • 1 cup heavy whipping cream
  • 3 medium russet potatoes sliced in half, and then in 1/4 inch slices
  • 2 cups kale, chopped
  • Salt and pepper to taste
  • 1Tbsp. Olive oil
  • Parmesan cheese

Instructions

  1. Heat oil in skillet over medium heat; remove sausage from casings and sauté until it’s nice and brown; use wooden spoon to break up into small chunks. Drain (excess fat) and set aside. In the same skillet, sauté pancetta, onions and garlic over medium high heat for approximately 8-9 minutes, or until the onions are soft; drain and set aside.
  2. Place water and chicken broth in a large pot; bring it to a boil. Add potatoes, sausage and bacon pancetta to pot; simmer for 25-30 minutes. (you can cook less, I like my potatoes slightly overcooked, kind of creamy). Add cream into a pot and bring it a boil; season with salt and pepper; add kale and turn off the heat.
  3. Serve with grated Parmesan cheese.
http://www.Grabandgorecipes.com/olive-garden-zuppa-toscana-italian-soup-recipe/

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This entry was posted in Soups.

6 comments on “Olive Garden Zuppa Toscana -Italian Soup Recipe

  1. Lena K on said:

    we love this soup, I never thought of use pancetta, great idea.
    thanks for sharing :)

  2. Delightsofculinaria.blogspot.com on said:

    Delicious,everyones probably all time favorite soup.I cook it once in a while,but I just use homemade chicken stock.

  3. Natasha @ Natasha's KItchen on said:

    My mom learned how to make this soup from us and now makes it all the time :).

  4. This is one of my favorite soups– can’t wait to try it at home!! (Just need some breadsticks!)

  5. Absolutely perfect!! Simple, quick, and everybody LOVED it!

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