How To Make Olive Garden’s Zuppa Toscana Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop up 5 pieces of bacon and add to a pot over medium high heat.

Cook bacon for 8 to 10 minutes or until crispy.

Remove crispy bacon to a plate with paper towels and set aside.

Lower heat to medium and soak up grease with a paper towel.

Add in 1 pound of hot Italian sausage and break it up.

Cook sausage until about halfway cooked through.

Add in 1/2 onion, diced, and mix with sausage.

Cook for about 5 minutes or until sausage is fully cooked and onions soften.

Drain excess grease from the pot.

Stir in 4 minced garlic cloves and cook for about 1 minute.

Pour in 6 cups of chicken broth and bring to a boil.

Once boiling, add in 5 chopped potatoes and boil for 15 minutes or until fork tender.

Check if potatoes are fork tender after 15 minutes and lower heat to medium.

Pour in 1 cup of heavy whipping cream.

Sprinkle in red pepper flakes, salt, and ground black pepper, and mix.

Stir in a small bunch of kale until wilted, about 2 minutes.

Top soup with reserved bacon and sprinkle on shredded Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens