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Zuppa Toscana, a hearty and flavorful soup, has become a beloved staple in Italian-American cuisine, particularly at popular restaurants like Olive Garden. This creamy, comforting dish has won the hearts of many for its robust flavors and satisfying textures. Originating from Italy, Zuppa Toscana combines the rich essence of Italian culinary traditions with the warmth and familiarity of home-cooked meals. As you dive into this recipe, you will discover how to recreate the beloved Olive Garden version of Zuppa Toscana, capturing its essence and flavor profile.

Authentic Olive Garden Zuppa Toscana Soup

Warm up your kitchen with the delicious comfort of Zuppa Toscana, Olive Garden-style! This classic Italian-American soup blends savory Italian sausage, creamy broth, fresh kale, and hearty potatoes into a bowl of bliss. Perfect for cozy dinners or gatherings, this recipe captures the essence of communal dining while being easy to customize. Discover how to recreate this beloved dish at home! #ZuppaToscana #ItalianFood #ComfortFood #OliveGarden #SoupRecipes #HomeCooking #CozyEats
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Ingredients
  

1 lb Italian sausage (mild or spicy, according to preference)

4 slices of crispy bacon, chopped

1 large onion, diced

3 cloves garlic, minced

6 cups chicken broth

3 medium potatoes, thinly sliced (Russet or Yukon Gold)

2 cups kale, chopped (stems removed)

1 cup heavy cream

1 tsp red pepper flakes (adjust to taste)

Salt and pepper to taste

Olive oil for sautéing

Shredded Parmesan cheese for garnishing

Instructions
 

Cook the Meats: In a large pot over medium heat, add a drizzle of olive oil. Once heated, crumble in the Italian sausage and cook until browned. Remove and set aside.

    Sauté Bacon & Vegetables: In the same pot, add the chopped bacon and cook until crispy. Drain excess fat, leaving about 1 tablespoon. Add the diced onion and sauté for 5-7 minutes until translucent. Incorporate the minced garlic and cook for an additional minute.

      Combine Ingredients: To the pot, add the cooked sausage back in along with the chicken broth and thinly sliced potatoes. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes until the potatoes are tender.

        Add Greens: Stir in the chopped kale and red pepper flakes. Simmer for another 4-5 minutes until the kale is wilted and tender.

          Finish the Soup: Reduce heat to low. Stir in the heavy cream, and season with salt and pepper to taste. Allow to heat through for a couple more minutes—do not boil.

            Serve: Ladle the soup into bowls and top with shredded Parmesan cheese for an extra touch of flavor. Enjoy it hot!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8 servings