Olive Garden's Zuppa Toscana

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Olive Garden's Zuppa Toscana

Delicious Soup without the drive to the Restaurant!

Last night I decided soup was in order. It has been raining in these parts for the past three days straight and I don't mean a nice spring rain. It has been the down right cold rain with snow mixed in every once and awhile. Needless to say my body is thinking its fall not spring which means bring on the soup!

I stumbled upon this copycat recipe for Olive Garden's Zuppa Toscanca from Damn Delicious. After reading it over it sounded like the prefect soup to go with the rainy weather. Well folks you guessed it! I was completely right in my soup selection. It was creamy with a slight hint of spice from the italian sausage and oh so deliciously filling. I love the Olive Garden as much as the next person but it's a hard sell to go out into the cold weather when you can make this delicious soup from the comfort of you home. The other bonus? Slurping up this baby in front of the roaring fire with you honey. How's that a romantic night?

The Bird's Take

I think Damn Delicious got this copycat recipe pretty spot on. I didn't change much expect that I added more spinach, I didn't peel the potatoes and I made it all in one pot (who wants to more dishes then necessary?). If I were to make this again I would try it with half & half instead of the heavy cream just to lighten it up a bit. Although I'm not going to say this is my all time favorite soup it does make the cut in our book (trust me there has been some that haven't).

Here's How the Soup Making Went Down...

Olive Garden Zuppa Toscana Copycat Recipe from Cookingwiththebirds.com

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Whats Cookin

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Olive Garden's Zuppa Toscana

Ingredients

  • 4 Slices of Center Cut Bacon
  • 1 LB Spicy Italian Sausage
  • 2 Cloves of Garlic, Minced
  • 1 White Onion, Diced
  • 4 Cups of Chicken Broth
  • 3 Baking Potatoes, Diced
  • 1 Bag Baby Spinach
  • 1 1/2 Cups Heavy Cream
  • Pinch of Salt and Dash of Pepper
  • Diced Tomatoes, for Garnish
Olive Garden's Zuppa Toscana Recipe Photo

The Process

Step 1

In a dutch oven or other similar large pot cook the bacon until crispy, about 6 minutes. Transfer to a plate lined with paper towel to drain. Set aside until further notice.

Step 2

Throw the Italian sausage into the dutch oven and cook until browned, approximately 5 mins. Make sure to break it into bite size chunks while it’s doing its browning thing. Once it’s browned move it to a plate lined with paper towel to drain. Set aside until further notice.

Step 3

If there’s a lot of drippings from the bacon and sausage in the dutch oven drain it off leaving around tablespoon of drippings. Throw in the onion and garlic and cook until its fragrant and the onions are starting to turn translucent. Once that loveliness happens pour in the 4 cups of chicken broth and bring to a boil.

Step 4

Add potatoes and cook until tender. It took mine about 10 mins. Once the potatoes are done go ahead and add the sausage back in as well the bag of spinach. Stir together and let the spinach wilt, about 2 mins. Then stir in the cream and add in salt and pepper to taste.

Step 5

Soup’s up! Serve garnished with bacon and diced tomatoes.

 

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