Zuppa Toscana Soup (Olive Garden Copycat Recipe)

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Are you craving the cozy comfort of Olive Garden’s Zuppa Toscana soup? You can make this tasty dish at home! This copycat recipe brings the restaurant favorite to your kitchen in just 60 minutes. It’s packed with savory Italian sausage, crispy bacon, tender potatoes, and hearty kale in a creamy broth.

You’ll love how easy it is to whip up this crowd-pleasing soup. The rich flavors will warm you up on chilly days. Serve it with some crusty bread for the full Olive Garden experience right at your dining table. Get ready to impress your family and friends with this delicious homemade version of a classic Italian-American soup!

Exact Ingredients List

Here’s what you’ll need to make this yummy Zuppa Toscana soup:

• 4 strips of thick bacon, chopped
• 1 pound ground sweet Italian sausage
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 4 large potatoes, diced
• Pinch of red pepper chili flakes (optional)
• Salt and pepper to taste
• 6 cups chicken broth
• 4 cups kale, chopped
• 1 cup heavy cream
• 1 teaspoon white wine vinegar

For serving:

• Olive Garden breadsticks or Tuscan bread (optional)

This recipe makes 12 servings. Each serving has about 260 calories.

Remember to chop the bacon and dice the onion, garlic, and potatoes before you start cooking. It’ll make the process much smoother!

You can adjust the amount of red pepper flakes to make the soup more or less spicy. If you’re not sure, start with just a tiny pinch and add more later if you want.

Don’t forget to grab some breadsticks or Tuscan bread to serve with your soup. It’s perfect for soaking up all that tasty broth!

Instructions

Cook bacon in a large pot over medium-high heat until crispy. Set aside on a paper towel.

Brown sausage in the bacon grease for 5-10 minutes. Remove and set aside.

Add onions to the pot. Cook 5-8 minutes until soft and clear, stirring often.

Toss in garlic and potatoes. Stir and cook for 1 minute.

Sprinkle in red pepper flakes, salt, and pepper to season.

Pour in chicken broth and bring to a boil. Lower heat and simmer 15 minutes until potatoes are soft.

Add kale, cream, bacon, and sausage. Simmer 5 minutes until kale wilts.

Stir in vinegar and serve hot. Enjoy with breadsticks or Tuscan bread!

Tips:
• Cut potatoes in even sizes for even cooking
• Use a Dutch oven for best results
• Adjust seasonings to your taste
• For a lighter version, try turkey sausage

Possible Substitutes List

Want to change up your Zuppa Toscana? Here are some tasty swaps you can try:

• Meats: Turkey bacon or turkey sausage for a lighter version
• Greens: Spinach or Swiss chard instead of kale
• Potatoes: Sweet potatoes or cauliflower for a different twist
• Cream: Half-and-half or coconut milk for less fat

You can also play with flavors:

• Add carrots or celery for extra veggies
• Try different herbs like rosemary or thyme
• Sprinkle in some Parmesan cheese for more depth

Don’t have white wine vinegar? Lemon juice works great too!

For a gluten-free version, skip the breadsticks and serve with gluten-free crackers.

Remember, cooking is fun! Feel free to experiment and make this soup your own. The best part? It’ll still taste amazing, no matter what you add or swap.

How To Make It Diabetes-Friendly

You can enjoy a tasty Zuppa Toscana while managing your blood sugar. Here are some easy swaps to make this soup more diabetes-friendly:

Use turkey bacon instead of regular bacon. This cuts down on fat and calories.

Switch to chicken or turkey sausage. These lean meats have less fat than pork sausage.

Replace half the potatoes with cauliflower. This lowers the carb count while keeping the soup thick and creamy.

Use half-and-half instead of heavy cream. You’ll still get a rich taste with fewer calories.

Add extra kale or other veggies. More fiber helps slow down sugar absorption.

Try these cooking tips:

1. Drain excess fat after cooking the meats.
2. Use low-sodium chicken broth to reduce salt.
3. Skip the breadsticks or choose whole grain bread instead.

With these changes, you can savor this yummy soup without worry. The flavors will still be great, and your blood sugar will thank you!

Tips, Tricks & Storing

For the best Zuppa Toscana, use thick-cut bacon. It adds more flavor and texture to your soup. If you can’t find sweet Italian sausage, spicy works too. Just adjust the red pepper flakes to your taste.

Don’t overcook the kale. Add it near the end so it stays bright green and keeps some crunch. You can swap kale for spinach if you prefer.

Here’s a handy tip: Dice your potatoes evenly for even cooking. Aim for about 1-inch cubes.

To store your soup, let it cool completely. Then put it in an airtight container in the fridge. It will last 3-4 days. The soup might thicken in the fridge. Just add a splash of broth when reheating.

You can freeze Zuppa Toscana too. Leave out the cream and kale if freezing. Add them when you reheat the soup. It will keep in the freezer for up to 3 months.

To reheat, thaw in the fridge overnight. Then warm on the stove over medium heat. Stir often to prevent scorching.

For a lighter version, try half-and-half instead of heavy cream. You can also use turkey bacon and turkey sausage to cut calories.