Olive Garden Zuppa Toscana Copycat Recipe
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.95 out of 5 stars
(52)
Ingredients
8 servings
- 4 slices bacon, diced
- 1 pound spicy Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 sweet onion, diced
- 4 cups chicken broth
- 3 russet potatoes, peeled and cut into 1-inch cubes
- 3 cups baby spinach
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 2 tablespoons in the stockpot, and set aside.
Step 2
Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 2 tablespoons in the stockpot.
Step 3
Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Step 4
Stir in chicken broth and potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
Step 5
Stir in spinach until wilted, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Step 6
Serve immediately, garnished with bacon.
Step 7
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Chef's notes
This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
Need a dairy-free option? Substitute coconut cream or skip the half and half.
Garnishes are always optional but a fresh sprinkle of grated Parmesan or some crispy bacon will certainly take your soup to the next level, adding more flavor, texture, and contrast.
Serve with all the homemade crusty bread for dipping, sopping, and dunking!
