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Nutrition Facts
Serving Size 1 (735g) Recipe makes 8 servings
Calories 469
Calories from Fat 235		(50%)
Amount Per Serving		%DV
	Total Fat 26.2g	40%
	Saturated Fat 8.9g	44%
	Monounsaturated Fat 12.1g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 1427mg		59%
Potassium 1168mg		33%
Total Carbohydrate 38.8g		12%
	Dietary Fiber 4.6g	18%
	Sugars 3.3g
Protein 19.7g		39%
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Tuscan Potato Soup (Zuppa Toscana)

Recipe #228348 | 1¼ hours | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: GenYChef
May 16, 2007

There are a number of recipes out there that try to duplicate Olive Garden's "Zuppa Toscana" appetizer soup but they usually call for artificial ingredients or seriously lack in flavor. With or without the addition of chopped kale leaves this all-natural and economical family dish is chock full of traditional flavors and is nearly identical to Olive Garden's signature dish. Hint: To reduce the fat content of this soup make sure to remove the kale leaves before serving; they absorb grease.

SERVES 8 (change servings and units)

Ingredients

3 (14 ounce) cans chicken broth
9 cups water
3-5 pieces bacon
1 lb Italian sausage, loose-ground
4 large russet potatoes, skin-on and cut into bite sized chunks
1 large white onion, finely chopped
3 garlic cloves, crushed
2 tablespoons olive oil
2/3 cup half-and-half
1/2-1 1/2 teaspoon salt (to taste)
1/2-1 tablespoon black pepper (to taste)
1/2-1 teaspoon ground cayenne pepper
1/2 teaspoon mustard powder, ground
1/4-1/2 teaspoon fennel seed, ground (optional)
2 cups kale leaves, chopped (optional)

Directions

1
In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.
2
In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.
3
In the same pan used to cook the bacon add the Italian sausage, onion, and olive oil and simmer on low until the sausage is browned and the consistency of hamburger.
4
Chop the bacon into small shreds (use a specialty mincer or food processor to save time) and add to the cooked sausage, then add everything into the soup pot.
5
Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.
6
5 Minutes before serving mix in the chopped kale leaves.

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Featured Reviews for This Recipe

From: MissMia

On Jun 11, 2009

I didn't have heavy cream and I wanted the soup to be lighter so I used 1/2 cup of sour cream after I removed the soup from the stove. I also used 2 49 oz cans chicken broth without additional water and I omitted the bacon. I also rinsed and drained the sausage without adding any extra grease to the soup. I was leary about adding mustard to the soup so I only added a couple dashes and I am amazed at how much flavor is in this soup. My roommate, who isn't looking for something light, really liked it. This is an absolute keeper.

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From: Chef #1149744

On Jan 29, 2009

**THE BEST!!** The fennel seed makes the differance. My family loves it. Thanks so much.

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From: truerecipeer

On Aug 20, 2008

I am a beginner cooker and rely on recipes for my daily dinners. I generally don't eat soup but this recipe is quite easy and absolutely DELICIOUS!!! It was like I was at Olive Garden. I will definitely include this in my recipe box... I love it; thanks for a great meal!

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From: happynana

On Feb 29, 2008

Excellent. I did not use the saved bacon grease. I cooked the sausage mixture in the same pan as the bacon. I also drained off the grease from the sauce mixture.

1 person found this review helpful

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