Zuppa Toscana Olive Garden Copycat


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Zuppa Toscana

zuppa toscana

Have you ever eaten at a restaurant and wished you had the recipe of the dish you were eating? Me too! This is my healthy and nutritious version of one of my favorite soups. It’s a very satisfying soup that’s not heavy at all, making it a great soup year round. Zuppa Toscana is perfect with a piece of crusty bread or as an addition with dinner. I hope you enjoy it as much as we do.

Zuppa Toscana Ingredients:
  • 5 slices Turkey bacon, largely diced
  • 1lb Italian chicken sausage, any flavor, casings removed
  • 4 small Baby red potatoes, cut in 1/2 and thickly sliced
  • 8oz Baby Bella mushrooms, sliced
  • 1 med Sweet onion, largely diced
  • 4 cups Kale, rinse and remove stems, chop in 1/2″ pieces or smaller….(Spinach works but Kale holds up better)
  • 8 cups Chicken broth
  • 1 cup Fat Free 1/2 & 1/2
  • Nutmeg to taste
  • Olive Oil

Directions:
  1. Crisp the bacon in olive oil and set aside.
  2. Add sausage, cook thoroughly, crumble as it cooks, set aside with bacon.
  3. Add a little olive oil if needed and cook onions until just soft, set aside in a separate bowl than the meat.
  4. Add a little oil if needed and saute mushrooms and add to the bowl with the onions.
  5. Now you want to add all the chicken broth and deglaze the bottom of the pan.
  6. Add the sausage, bacon and potatoes to the broth, cook 5 min, add kale and cook another 5 min.
  7. Add the onion, mushrooms and fat free 1/2 & 1/2.
  8. This is where you want to taste it for seasoning. You can add red pepper flakes, white pepper, Italian seasoning, etc. I add about 1 tsp of red pepper flakes to mine. Once to have seasoned to your taste, remove from heat and let it sit 10 min.
  9. I top mine with a little Parmesan cheese.

Buon Appetito~ ~Valerie




Comments

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