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Zuppa Toscana Soup Recipe {Olive Garden Copycat}
Make your weeknight dinner fabulous with this glorious Zuppa Toscana Soup Recipe!
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Entree
Cuisine:
Italian
Servings:
8
Author:
Never Ending Journeys
Ingredients
1
lb.
Mild Ground Italian Sausage
5
slices
of Bacon
Cooked then Chopped into small pieces
2
tbsp
Butter
1
cup
diced White Onion
2
cloves
minced Garlic
2
tbsp
all purpose Flour
12
oz.
can Evaporated Milk
4
cups
Swanson Chicken Broth {32 oz.}
2
cups
quartered and thin sliced Russet Potatoes {scrubbed with skins on}
2
cups
packed chopped Kale Leaves {chop into 1″ pieces}
1/2
tsp.
Salt
1/2
tsp.
Pepper
optional: Pinch of Red Pepper Flakes
Instructions
Cook Sausage in skillet over Medium-High heat on stove. Once done, drain juices after cooking and set aside.
Preheat 5-6 quart Dutch Oven on stove at Medium heat for a few minutes until warm.
After Dutch Oven has warmed up, increase heat to Medium-High heat, add Butter and melt.
Add Onions and Garlic, then sauté mixture until Onions become clear {translucent} in color.
Stir in Flour, then immediately add Evaporated Milk, stirring constantly with large wooden spoon for 2 minutes.
Next, add in Chicken Broth, Sausage, Bacon, Potatoes, Kale, Salt and Pepper, then stir well.
Allow soup to come to a boil, stirring occasionally.
Once soup begins to boil, reduce heat to Medium-Low and allow soup to cook for approx. 30 minutes, or until potatoes are tender.