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Olive Garden Zuppa Toscana at Home Anytime
I love the soups at Olive Garden. They are always fresh, hot, and delicious! I don’t always have the time or money to go out to dinner though, so I have found ways to bring these amazing soups home by making them fresh in my kitchen. Olive Garden’s Zuppa Toscana is one such soup that is easy to make at home with everyday ingredients. And, it’s a pretty fast soup too, ready in just about an hour, making it great as a weeknight meal or as a starter for a weekend feast. What could be better?
What Makes Zuppa Toscana So Tasty
Starting with Italian sausage and bacon, and finishing with the bity Swiss chard, everything melds to make a beautiful soup. To thicken the broth slightly, add heavy cream just before serving. It will create a wonderfully creamy Zuppa Toscana that has a rich flavor.
Ingredients
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- 1 lb Italian sausage, links or loose
- 4 slices bacon, cut into pieces
- 32 oz box chicken stock
- 1 qt water
- 2 Russet potatoes, ½ inch dice
- 2 onions, diced
- 3 cloves garlic, minced
- 3 C Swiss chard, chopped into bite sized pieces
- 1 C heavy cream
Instructions
- Cut the sausage into bite sized rounds, if using links.
- Add the sausage and bacon to a saute pan and saute until no pink remains and bacon is crisp. Set aside.
- While the sausage and bacon is cooking, add the chicken stock, water, potatoes, onions, and garlic to a stock pot. Simmer until the potatoes are tender, about 20-30 minutes.
- Add the sausage and bacon. Simmer another 5 minutes.
- Add the chard and cream. Simmer a final 5 minutes.
- Serve hot with crusty bread or breadsticks.
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Olive Garden Zuppa Toscana Crock Pot Style
If you’d like to make Zuppa Toscana in the crock pot, brown up the sausage, then put everything but the chard and cream in the crock pot. Let it simmer 6 hours, and about 5 minutes before adding the chard and cream. Let the chard wilt, about 5-10 minutes, and you are set for an amazing dinner!
1 lb Italian sausage, links or loose
4 slices bacon, cut into pieces
32 oz box chicken stock
1 qt water
2 Russet potatoes, ½ inch dice
2 onions, diced
3 cloves garlic, minced
3 C Swiss chard, chopped into bite sized pieces
1 C heavy cream
Cut the sausage into bite sized rounds, if using links.
Add the sausage and bacon to a saute pan and saute until no pink remains and bacon is crisp. Set aside.
While the sausage and bacon is cooking, add the chicken stock, water, potatoes, onions, and garlic to a stock pot. Simmer until the potatoes are tender, about 20-30 minutes.
Add the sausage and bacon. Simmer another 5 minutes.
Add the chard and cream. Simmer a final 5 minutes.
Serve hot with crusty bread or breadsticks.
Don’t wait until you can go to Olive Garden! Make Zuppa Toscana at home tonight!
Margarita says
July 29, 2013 at 9:13 pmHave u made this? Does it taste just like Olive Gardens or is it similar?
Kim says
July 30, 2013 at 2:51 pmI’ve made it before but instead of using swiss chard, I use kale. It tastes just like Olive Garden if not better!