How to Make OLIVE GARDEN'S Zuppa Toscana Soup - Copycat Recipe!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage offers lower fat content while still providing flavor.

kale

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is more tender and widely available.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

Make Italian sausage copycat by mixing 1 pound ground chicken with fresh garlic, smoked paprika, red pepper flakes, basil, dried parsley, oregano, onion powder, salt, black pepper, and fennel (optional).

Peel and chop 4 medium to large russet potatoes into thin discs or wedges, yielding about 12 ounces.

Chop beef bacon into small pieces and add to a hot pan with olive oil (optional) over medium high heat. Cook until beautifully crisp and golden brown, then transfer to a plate and set aside.

Add the prepared Italian sausage into chunks to the same pan, breaking it into smaller clumps as it cooks until browned. Transfer to a plate and set aside.

In the same pan, add diced onion and more minced garlic, cooking down for about 2 minutes.

Add unsalted butter and flour to the pan, mixing until combined.

Pour in chicken broth and add the chopped potatoes. Bring to a boil and cook until potatoes are tender when poked with a fork, about 15 minutes.

Season with salt and pepper to taste, considering the saltiness of the bacon, sausage, broth, and parmesan.

Add heavy cream, return the cooked sausage, kale, fresh parmesan, chopped parsley, and bacon to the pot. Mix well and let sit for 1-2 minutes until the kale is softened.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens