The Hugely Popular Olive Garden Zuppa Toscana Is The Best Soup For Fall

Olive Garden’s Zuppa Toscana is one amazing soup. It truly is a decadently satisfying rich soup that’s hearty, creamy and perfect for Fall, and a recipe you definitely will want to keep in your recipe box.

A highly popular soup at Olive Garden, customers get unlimited servings of the Zuppa Toscana, similar to their amazing breadsticks and salad. And now you can get your own unlimited servings at home. It’s such a delicious soup that hits the spot, especially on cold winter days.

The soup includes Italian sausage, potatoes, kale, cream, and crushed red pepper. It’s hearty, creamy, slightly spicy, and all-around comforting. It’s perfect. The bacon is optional for added flavor that takes it up a notch.
It’s so tasty it will bring images of the Tuscan hillside to your mind.

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“Yum yum yum… this soup totally blew me away… it’s DELICIOUS. As a former Olive Garden employee who has the taste of Zuppa Toscana burned in my tastebuds, I can truly say that my soup tonight came out as a PERFECT match.”

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Try it with these addicting Olive Garden breadsticks recipe. You deserve a very satisfying and comforting meal this Fall.

HOW TO MAKE OLIVE GARDEN’S ZUPPA TOSCANA

Preparation time: 20 minutes
Cook time: 1 hour
Servings: 4-6

Ingredients:

  • 1 lb hot Italian sausage (or mild), casing removed or buy in bulk size
  • 1/4 – 1/2 Tsp red chili flakes
  • 2 (8 ounce) cans chicken broth
  • 1 quart water
  • 1 large onion, chopped
  • 2 large russet baking potatoes (or red if you prefer), sliced in half, and then in 1/4 inch slices
  • 2 garlic cloves, minced
  • 1⁄4 Cup bacon bits (optional)
  • Salt and pepper to taste
  • 2 Cups kale or 2 cups swiss chard, chopped
  • 1 Cup heavy whipping cream
  • Grated Parmesan, for serving (optional)
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Directions:

  1. In a medium soup pot, brown your Italian sausage over medium heat, adding red chili flakes until it’s completely cooked. Be sure to crumble up the Italian sausage while adding to the pot. Drain any excess fat.
  2. Add chicken broth and water to the pot and stir.
  3. Place onions, potatoes, and garlic in the pot.
  4. Cook on medium heat until potatoes are done.
  5. Add bacon, if you like.
  6. Salt and pepper to taste.
  7. Simmer for another 10 minutes.
  8. Turn to low heat.
  9. Add kale and cream.
  10. Heat through and serve.

Notes:

  1. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
  2. Because it contains heavy cream, this soup doesn’t freeze well. If you do want to freeze it, hold back the cream and add it directly to the reheated soup. If done this way, the soup will freeze well for up to 3 months.

Inspired by Food.com

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