OMG, you have to try this Zuppa Toscana Soup Recipe... It’s without a doubt one of the best I’ve had, and the best part is everyone enjoys this soup recipe! Which doesn’t often happen, so when I run into a recipe like Zuppa Toscana Soup I try to share it with others to enjoy.

Copy Cat Olive Garden Zuppa Toscana Soup

The Zuppa Toscana Soup recipe didn’t take long to become a staple in our home.  Since the first time I made it we’ve had it at least once a month for dinner.
I have two kids – 6 and 9 – they’re both extremely picky eaters, so it’s not easy to find something all four of us can agree on. The dinner battle never ends, but it’s nice to know there are a few dishes I can make without hearing anyone complain.

Zuppa Toscana Soup is a huge dinner time winner at our house. Plus, I like to double up on the recipe and have leftovers… Yes, two nights that I don’t hear anyone complain about what we are having for dinner.  It’s a win-win because I also get to take a night off from making dinner. SCORE! Plus, it’s an excellent way to get the kids to eat some healthy greens! PARTY TIME!

So apparently this is an Olive Garden Copycat Recipe. I have never been to an Olive Garden; we don’t have them here where I live. I can’t tell you if it’s anything close to the original, but I can tell you, it is good soup! I have heard that  Olive Garden uses kale, whereas I use spinach. I guess it depends on your taste buds.

I hope you enjoy this Zuppa Toscana Soup Recipe has much as we do, and it becomes a family favorite in your home as it has in ours.  Enjoy!

Ingredients

• 4 slices of bacon*
• 1 pound of spicy Italian sausage*
• olive oil
• 2 cloves garlic, minced*
• 1 onion, chopped
• 4 cups of chicken broth
• 3 russet potatoes, peeled and chopped up small
• 3 cups of baby spinach
• 1 1/2 cups of heavy cream (You can use half, and half is you would like it lighter)
• Kosher salt and freshly ground black pepper, to taste
• Parmesan for garnish

Directions

• Chop the bacon up and cook in a pan till crispy. Drain on paper towel, set aside. (don’t pick at the pieces, you need these for later!)
• Remove the sausage from the casings and fry it up. Make sure you crumble it up as it cooks. Drain off any excess fat and set aside.
• In a large pot over medium-high heat. Add a bit of olive oil and your onion, and cook until onions have become translucent, about 2-3 minutes, add your chopped garlic in when the onions are just about done.
• Stir in the chicken broth and bring it all to a boil.
• Add your potatoes and cook until tender.
• Stir in crumbled sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in the heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
• Garnished with bacon and Parmesan and serve.

*SIDE NOTES

I doubled the recipe as I like to have leftovers. So I used a full pound of bacon. I also used mild sausage as I have little kiddos and none of us like spicy food. I added about 6 or 7 cloves of garlic instead of the 2. Because I wanted leftovers I decided to not add the spinach directly to the soup and instead added a handful to the bottom of each bowl, then ladled the soup on top and gave it a minute to sit. There was enough heat to wilt the spinach and still leave it with a bit of crunch. It was FAB!

This is a great soup. I am surprised with such simple ingredients that it tastes as good as it does. Kitchen magic for sure! Give a try and let me know what you think!

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Zuppa Toscana Soup

Rating: 5.0/5

( 1 voted )

Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 500 calories 10 fat

Ingredients

• 4 slices of bacon*
• 1 pound of spicy Italian sausage*
• olive oil
• 2 cloves garlic, minced*
• 1 onion, chopped
• 4 cups of chicken broth
• 3 russet potatoes, peeled and chopped up small
• 3 cups of baby spinach*
• 1 1/2 cups of heavy cream (You can use half and half is you would like it lighter)
• Kosher salt and freshly ground black pepper, to taste
• Parmesan for garnish

Instructions

1. Chop the bacon up and cook in a pan till crispy. Drain on paper towel, set aside. (don't pick at the pieces, you need these for later!)
2. Remove the sausage from the casings and fry it up. Make sure you crumble it up as it cooks.
3. Drain off any excess fat and set aside.
4. In a large pot over medium-high heat. Add a bit of olive oil and your onion, and cook until onions have become translucent, about 2-3 minutes, and add your chopped garlic in when the onions are just about done.
5. Stir in the chicken broth and bring it all to a boil.
6. Add your potatoes and cook until tender.
7. Stir in crumbled sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in the heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
8. Garnish with bacon and Parmesan and serve.

Notes

I doubled the recipe as I like to have leftovers. So I used a full pound of bacon. I also used mild sausage as I have little kiddos and none of us like spicy food. I added about 6 or 7 cloves of garlic instead of the 2. Because I wanted leftovers I decided not to add the spinach directly to the soup and instead added a handful to the bottom of each bowl, then ladled the soup on top and gave it a minute to sit. There was enough heat to wilt the spinach and still leave it with a bit of crunch. It was FAB!

I hope you and your family enjoy this yummy sausage Toscana Soup as much as mine does.