zuppa toscana

Creamy Italian soup with sausage, potatoes, chopped kale and bacon. This easy, comforting soup is always a crowd favorite!

Creamy Zuppa Toscana

Italian sausage

onion (, chopped)

garlic (, minced)

potatoes

bacon (, cooked and crumbled)

chicken broth

water

kale ((ribs/stems removed))

heavy whipping cream

salt and black pepper (to taste)

red pepper flakes (to taste, if desired)

Brown ground sausage into small pieces in a large soup pot of medium high heat. Remove some of the grease.

Add chopped onions, garlic, and potatoes and sauté for a few minutes. Pour in chicken broth and water and allow mixture to come to a boil.

Reduce heat to medium low and cook until potatoes are fork tender, about 8-10 minutes.

Stir in the bacon, chopped kale, and cream. Season with salt and pepper and crushed red pepper flakes, if using. Cook for 2-3 more minutes or until warmed through.

Serve with homemade Olive Garden Breadsticks.

https://content.jwplatform.com/videos/pJ8fAiv2.mp4

Creamy Italian soup with sausage, potatoes, chopped kale and bacon. This easy, comforting Zuppa Toscana Soup is always a crowd favorite!

Zuppa Toscana.mp4

Classic zuppa toscana soup, in slow cooker form! It tastes WAY better than the restaurant version

BEST Copycat Zuppa Toscana Recipe

lb sausage

bacon, diced ((divided))

onion,

garlic (minced)

Tbsp flour ((cornstarch can be substituted))

oz chicken stock

russet potatoes, peeled and diced into 1/2 inch pieces

heavy cream

kale

Salt and pepper, (to taste)

red pepper flakes. (optional)

Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat.&nbsp; Add a small drizzle of oil, then brown sausage, crumbling as it cooks.&nbsp; Drain well, then remove to a plate.

Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage.&nbsp; Drain all but 1 - 1 1/2 Tbsp of bacon grease.

Add onion to pot and cook 5 minutes, adding garlic the last minute.&nbsp;&nbsp;

Sprinkle flour over onion and garlic in pot, then stir to combine.&nbsp; Pour in chicken stock, stirring as you pour.&nbsp; Add in potatoes and bring to a boil.

Gently boil about 15 minutes, or until potatoes are fork-tender.  Add in cooked sausage, most of the bacon, heavy cream and kale.  Stir and cook 5-10 minutes until kale is wilted.

Taste and season with salt, pepper and red pepper flakes if desired.  Top with remaining bacon and enjoy!

This crock pot zuppa toscana soup is an Olive Garden copycat recipe that makes it easy to bring the taste of Italy home. A simple dinner for busy weekdays!

Crock Pot Zuppa Toscana

lb ground hot Italian sausage

garlic

onion

russet potato (diced)

salt (to taste)

black pepper (to taste)

chicken broth ((32 oz))

water (see recipe instructions)

kale (stems removed and torn into bite-sized pieces)

parmesan cheese ((for topping))

In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn translucent (no need to cook onion completely at this point). Drain grease from skillet.

In a 6 quart crock pot (or bigger), add cooked sausage &amp; veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn&#x27;t, add up to 2 cups water so potatoes are covered.

Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.

Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.

Cover crock pot and cook on HIGH for another 30 minutes.

Serve zuppa toscana immediately with shredded parmesan cheese as garnish.

https://embed.mediavine.com/videos/bpmqdvwca5bxeu4f562y

Crock Pot Zuppa Toscana! This crock pot zuppa toscana soup is an Olive Garden copycat recipe that makes it easy to bring the taste of Italy home. An easy dinner for busy weekdays!

Bacon, sausage, heavy cream, garlic and parmesan cheese, plus a few veggies thrown in for good measure—our rich, delicious zuppa toscana recipe has it all, and then some!

Zuppa Toscana

bacon, diced

olive oil

yellow onion, diced

c garlic,

tbsp chili powder

medium zucchini, roughly 1 lbs

parmesan cheese

tsp Salt, adjust

tsp pepper, adjust

tsp red pepper flakes

Using a slotted spoon, transfer the bacon pieces to a paper towel lined plate, set aside

While the bacon is cooking, heat olive oil in a dutch oven or heavy bottomed soup pot (with lid) set over medium-high heat

Add the sausage, crumbling it as it cooks, about 10 minutes

Using a colander, drain the sausage well, then add to the plate with the bacon.Return the pot to medium heat, and add 2 tablespoons reserved bacon fat

Add the onion to pot and cook until translucent, about 5 minutes

Add a little chicken stock to deglaze the pan if necessary

Add the garlic and cook for 1 minute longer.Pour in chicken stock, scrapping the bottom of the pot

Add in the chili powder, potatoes and zucchinis, turn the heat to high and bring to a boil, this while take about 10-15 minutes

Reduce the heat to medium-low and boil for 5 minutes longer or until potatoes are tender

Return the cooked sausage, 3/4 of the bacon, heavy cream, kale and 1/4 cup parmesan cheese

Stir and cook 2-5 minutes until kale is wilted.Add the salt and pepper, adjust to taste

Serve in bowls, topped with remaining bacon, remaining parmesan cheese and red pepper flakes

Keto Zuppa Toscana Soup - a copycat version of the Olive Garden soup that is perfect for a chilly night. Made with sausage, bacon, cauliflower and kale...it&#x27;s a hearty soup that is perfect for dinner.

Keto Zuppa Toscana

red pepper ((more

bacon,

cauliflower florets

spinach, coarsley chopped

xanthan gum

Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain, remove from pan, and set aside. The purpose of removing the sausage is so that you aren&#x27;t boiling it in broth.

Add the bacon and cook until crispy. Remove from pan.

Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the onion mixture; bring to a boil over high heat. Add the cauliflower, and boil until fork tender, about 15 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach and bacon into the soup a couple of minutes before serving. If you want a thicker soup, sprinkle the xanthan gum over the soup and quickly whisk in to combine and simmer until thickened. You can top with grated Parmesan if desired.

Slow Cooker Low Carb Zuppa Toscana Soup - Skip the trip to your local restaurant and make a batch of this insanely delicious copycat soup! It&#039;s healthy, it&#039;s delicious, and it&#039;s made low carb! Perfect for a low carb and keto-friendly lifestyle!

Slow Cooker Low Carb Zuppa Toscana Soup

tbsp oil

onion onion

garlic cloves, (minced)

oz chicken or vegetable stock

cauliflower head,

¼ tsp crushed red pepper flakes

salt

½ tsp pepper

Brown the ground sausage in a skillet over medium heat until done.

Using a slotted spoon, remove the sausage and place it into at least a 6-quart slow cooker. Discard the grease.

Place the oil in the same skillet and saute the onions for 3-4 minutes or until translucent.

Add the onions, chicken or vegetable stock, cauliflower florets, kale, crushed red pepper flakes, salt, and pepper to the slow cooker. Mix until combined.

Cook on high for 4 hours or on low for 8 hours.

Add the heavy cream and mix until combined.

This Zuppa Toscana recipe is a hearty soup loaded with Italian sausage, bacon, kale and potatoes. A copy of the Olive Garden favorite that tastes even better when you make it at home!

bacon (diced)

sausage

onion (diced)

Russet potatoes (thinly sliced)

salt and pepper

kale (stems removed, leaves torn into 1 inch pieces)

parsley

Place the bacon in a large pot over medium high heat. Cook, stirring occasionally, until bacon is browned and crispy, about 4-5 minutes.

Remove the bacon from the pot and reserve for later use. Drain most of the grease from the pan, leaving about 2 teaspoons in the pot.

Add the sausage to the pot and cook, breaking up the meat with a spoon, until the sausage is browned, about 4-5 minutes. Add the onion and cook for another 3-4 minutes.

Add the garlic and cook for 30 seconds. Drain off any excess grease.

Add the potatoes, chicken broth, and salt and pepper to the pot. Bring to a simmer.

Cook for 15-20 minutes until potatoes are tender. Stir in the cream and kale. Cook for another 4-5 minutes until kale is wilted.

Top the soup with reserved bacon and chopped parsley, then serve.

Homemade Zuppa Toscana is loaded with Italian sausage, bacon, kale and potatoes. Learn how to make Zuppa Toscana soup as made popular by Olive Garden!

Zuppa Toscana - Olive Garden Copycat

oz bacon (chopped)

lb Italian Sausage (The "Hot" variety)

garlic (10 large cloves, peeled and minced or pressed)

onion (finely diced)

chicken broth/stock ((32 oz))

water ((48 oz))

kale bundle (leaves stripped and chopped (6 cups))

whipping cream

Salt and black pepper

Parmesan cheese to serve (optional)

In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.

Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.

Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.

Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.

When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.

Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.

https://www.youtube.com/watch?v=hx-jx28HAXY

Zuppa Toscana is Olive Garden’s most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with Italian sausage, kale, bacon and potatoes.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️
CLICK to Print Recipe: https://natashaskitchen.com/zuppa-toscana-recipe-video/

ZUPPA TOSCANA ITALIAN SOUP INGREDIENTS:
►6 or 8 oz bacon, chopped
►1 lb Italian Sausage (The "Hot" variety)
►1 medium head (10 large cloves) garlic, peeled and minced or pressed
►1 medium onion, finely diced
►4 cups (32 oz) low sodium chicken broth
►6 cups (48 oz) water
►4-5 medium russet potatoes, peeled and chopped into 1/4" pieces
►1 medium/large kale bundle, leaves stripped and chopped
►1 cup whipping cream

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Dinner: Zuppa Toscana Soup (Olive Garden Copycat Recipe) - Natasha's Kitchen

Our Zuppa Toscana recipe is even better than Olive Garden - add this simple Italian soup recipe to your menu plan now!

pork sausage (mild

bacon

sweet yellow onion (diced)

chicken or turkey stock

half and half

- 10 ounces fresh kale (rough chopped)

In a (very) large stock pot, saute onion, garlic, and seasoned salt in a small amount of oil or fat for 5-10 minutes, until onions are translucent and garlic is aromatic.

Add cooked sausage, bacon, and stock, then bring to a light boil.

Add potato and cook at a low simmer for about 30 minutes, until potato pieces are cooked through.

Pour in half and half, then bring back up to heat, being careful not to boil (boiling can make the milk separate - your soup will still taste good, it just won&#039;t be as pretty).

Add kale to each soup bowl, then pour the hot soup over top.

STOVE TOP DIRECTIONS

On saute mode, cook onion, garlic, and seasoned salt in a small amount of oil or fat for 5-10 minutes, until onions are translucent and garlic is aromatic.

Add cooked sausage, bacon, and stock, cover and set to sealing. Cook on manual (high pressure) for 5 minutes. Natural pressure release about 10 minutes.

Remove lid and stir in half and half, then bring back up to heat, turn on saute mode until soup is heated through to your liking.  Do not boil.

INSTANT POT DIRECTIONS

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ZUPPA TOSCANA: https://www.mamalovesfood.com/zuppa-toscana/
CHOCOLATE MOUSSE: https://www.mamalovesfood.com/two-ingredient-chocolate-mousse/

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ORIGINALLY AIRED: 12.29.16

(Recorded Live) ZUPPA TOSCANA AND CHOCOLATE MOUSSE

Creamy Zuppa Toscana soup recipe with crispy beyond Italian sausage and kale. A favorite American creation, the most popular copycat soup from the Olive Garden restaurant. It simply translates as &quot;Tuscan soup&quot; and not an authentic Italian soup like a ribollita is.

Zuppa Toscana Soup

Beyond Italian Sausage (sliced)

lb yukon gold potatoes (sliced into 1/4 inch slices)

vegetable stock (or water)

dry white wine

thyme

fennel seeds

tsp red chili flakes (or

tsp smoked paprika

yeast

Lacinato kale (baby kale, spinach

sea salt

raw cashews

filtered water

Add the raw cashews and water to a powerful blender and process until creamy smooth. If your blender isn't that powerful make sure to soak the cashews in hot water for 20 minutes. Drain then blend with one cup of filtered water until smooth and creamy.  Refrigerate until needed.

Make the Cashew Cream

Preheat a heavy bottom pot over medium flame. Add the olive oil and Italian sausage and pan sear for a few minutes until golden brown. Transfer the crispy sausage to a bowl and keep warm.

Add the onion and red chili flakes to the sausage drippings and cook a few minutes until translucent. Stir in the fennel and garlic, cook until you can smell its fragrance then pour in the white wine to deglaze.

Use a flat wooden spoon and scrape all the brown bits from the bottom of the pan until the wine has evaporated.

Add the sliced potatoes, thyme, bay leaf and smoked paprika then pour in the veggie stock. Bring to a simmer, add the nutritional yeast and a pinch of sea salt. Cook for about 5 to 10 minutes until the potatoes have softened but still hold their shape. Check after 5 minutes and keep a close eye on them.

A couple of minutes before the potatoes are ready add the chopped kale. Give everything a good stir then mix in the cashew cream. Simmer another minute or so until the kale has wilted and the soup is  creamy.

Add the cooked Beyond sausage back into the soup, adjust seasonings and serve hot with freshly cracked black pepper on top.

The Soup

Set your Instant Pot to the high sauté setting. Add the olive oil and Beyond sausage slices and sautee a few minutes until golden brown. Add the onion and red chili flakes and continue cooking until the onion is translucent. Pour in the white wine and scrape all the little brown bits from the bottom of the pot. Cook until the wine has evaporated.

Stir in the garlic, bay leaf, thyme and smoked paprika. Add the sliced potatoes, veggie stock and nutritional yeast.

Select manual setting, adjust pressure to high and set time for 4 minutes. Once finished cooking quick-release pressure according to the Instant Pot manufacturer’s instructions.

Stir in the cashew cream together with the kale. Cook one or two minutes until the kale has wilted. Adjusting seasonings to taste with sea salt and black pepper and serve.

Instant Pot Method

https://content.jwplatform.com/videos/nwOw2du8.mp4

Zuppa Toscana .mp4

Delicious, creamy low carb Zuppa Toscana soup with hearty florets of cauliflower in place of starchy potatoes.

Low-Carb Zuppa Toscana Soup

Italian sausage (I used mild)

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The most viewed zuppa toscana recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine