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Olive Garden Zuppa Tuscano Copycat Soup Recipe

Have you ever wondered how some restaurants can make certain foods,  have it available all day long and it tastes just as fresh as if they had just made it?  It's called SOUP.  Any and all kinds of soup only get better the longer they sit:  chili, bean and especially vegetable.

I usually fix this soup a lot in the Fall.  I can eat on this one for days.  If you like potato soup, you will love this copycat for Olive Garden Zuppa Tuscano Soup.  This recipe is so easy to make and most of the staples can usually be found in anyone's pantry.  In the time it takes to boil some potatoes, you can have a hearty weeknight meal on the table.

Olive Garden Zuppa Tuscano Soup Ingredients

  • 1 package (16 ounces), Smoked Sausage
  • 2 Potatoes (cut into 1/4 inch slices)
  • 3/4 cup, Chopped Onion
  • 6 slices, Bacon
  • 1 1/2 tsp, Garlic (minced)
  • 2 cups, Kale (shredded)
  • 2 Tbsp, Chicken Stock
  • 1 quart, Water
  • 1/3 cup, Heavy Whipping Cream
  • Pinch, Red Pepper Flakes

Olive Garden Zuppa Tuscano Soup Directions

  1. Preheat oven to 300°.
  2. Place sausage links onto a sheet pan and bake for 25 minutes, or until done.  Cut links in half lengthwise, then cut at an angle into 1/2 inch slices.
  3. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
  4. Add garlic and pepper flakes to the onions and cook an additional minute.  Add chicken soup base, water, and potatoes, simmer for 15 minutes.
  5. Add bacon, sausage, kale and cream.  Simmer for 4 minutes.
  6. Garnish with sour cream and chopped scallions.

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Olive Garden Zuppa Tuscano Soup Copycat Recipe

Olive Garden Zuppa Tuscano Soup Recipe. It's less expensive to make homemade plus it's a lot healthier too!

  • Author: Savings Lifestyle: Andrea
Scale

Ingredients

  • 1 package (16 ounces), Smoked Sausage
  • 2 Potatoes (cut into 1/4 inch slices)
  • 3/4 cup, Chopped Onion
  • 6 slices, Bacon
  • 1 1/2 tsp, Garlic (minced)
  • 2 cups, Kale (shredded)
  • 2 Tbsp, Chicken Stock
  • 1 quart, Water
  • 1/3 cup, Heavy Whipping Cream
  • Pinch, Red Pepper Flakes

Instructions

  1. Preheat oven to 300°.
  2. Place sausage links onto a sheet pan and bake for 25 minutes, or until done.  Cut links in half lengthwise, then cut at an angle into 1/2 inch slices.
  3. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
  4. Add garlic and pepper flakes to the onions and cook an additional minute.  Add chicken soup base, water, and potatoes, simmer for 15 minutes.
  5. Add bacon, sausage, kale and cream.  Simmer for 4 minutes.
  6. Garnish with sour cream and chopped scallions.

About Andrea Deckard

Andrea Deckard is a personal finance expert and speaker. She lives by the following motto, "save on what you need so you can spend on what you want." She started Savings Lifestyle in 2008, and long-time readers remember the site as Mommy Snacks. Andrea is a go-to resource on frugal living for local news outlets such as WDTN, WGRR, and Cincinnati.com as well as national outlets like Good Morning America. She has also been featured in multiple national publications.

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