An easy healthier version of Zuppa Toscana Soup that is sure to be a family favorite! Instructions included how this can be made in the crock pot, instant pot, or stove top. Any way you choose, it is a quick and an easy copycat dish with amazing flavor. A couple minor changes make this soup healthier without sacrificing any of the flavor we know and love from a visit to Olive Garden.
If you are looking for other easy and delicious soups here are some of my family's favorites! Chili's Chicken Enchilada Soup, Creamy Tomato Bisque, and Homemade Chicken Noodle Soup
INGREDIENTS
- Bacon - This soup calls for under 10 slices, but even a couple slices makes for great flavor. If you can use thick cut bacon I always suggest that.
- Sausage - Instead of pork sausage I use turkey sausage and I have found the flavor is just as amazing and reduces the saturated fats by quite a bit. My favorite brand of turkey sausage is Jennie-O and it can be found at most grocery stores.
- Onion - A yellow (vidalia) onion is what has the best flavor for this soup.
- Garlic - Crushed garlic is what this recipe calls for. If you have not used crushed Dorot cubes they are amazing. They can be found at most grocery stores in the frozen vegetable section.
- Chicken broth & chicken bouillon - Chicken broth is the base of the soup and provides great flavor and a little extra boost of protein. Adding a chicken bouillon cube really enhances the flavor of the broth. These can be found by the broths and soups.
- Potatoes - Good ole russet potatoes is what I use. You can choose to peel the skins off before dicing and adding to the soup or leave skins on.
- Kale - Great boost of vitamins and minerals. Make sure the kale leaves are separated from the stems and chopped.
- Heavy cream - This helps give the soup a creamy taste. I reduced the amount of cream and found it just as delicious.
HOW TO MAKE ZUPPA TOSCANA SOUP:
There are three main ways to make this delicious copycat soup; stovetop, slow cooker, and pressure cooker (instant pot). In the recipe card I focus on the stovetop version. So here I will focus on the slow cooker and instant pot directions if you prefer one of those cooking methods.
INSTANT POT OLIVE GARDEN ZUPPA TOSCANA SOUP
Step by Step Directions:
- Set Instant pot to the high saute setting. Add cut bacon pieces. Cook, stirring frequently, until bacon cooked and crisp. Use a slotted spoon remove bacon and set aside. Draining any excess fat.
- Add sausage and cook until lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain any excess fat.
- Add chopped onion. Cook over medium heat, stirring frequently, until onions have become translucent, about 2-3 minutes. Add crushed garlic and cook 1 min until fragrant.
- Stir in potatoes, chicken broth, and chicken bullion.
- Select manual setting; adjust pressure to high, and set time for 8 minutes. When timer goes off and the soup is finished cooking, release the pressure by turning the valve on top of the Instant Pot to venting position (be careful as pressurized steam will shoot upward)
- Once steam flow has stopped open the lid and stir in kale until wilted, about 1-2 minutes. Stir in cream until heated through, about 1 minute; season with salt and pepper, to taste.
- Serve immediately
CROCK POT OLIVE GARDEN ZUPPA TOSCANA SOUP
Step by Step Directions:
- Heat a large skillet over medium-high heat. Add cut bacon pieces. Cook, stirring frequently, until bacon cooked and crisp. Use a slotted spoon remove bacon and set aside. Draining any excess fat.
- Add sausage and cook until lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain any excess fat.
- Add chopped onion. Cook over medium heat, stirring frequently, until onions have become translucent, about 3-4 minutes. Add crushed garlic and cook 1 min until fragrant.
- Place potatoes in a slow cooker/crock pot. Add the cooked bacon, sausage and onion mixture. Season with salt and black pepper. Pour chicken broth and chicken bullion cube on top making sure to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours. Or cover and cook on high for 3 to 4 hours.
- Pour heavy cream into the soup. Stir in chopped kale to combine. Cover and cook on high until flavors are incorporated, about 15 to 30 minutes more.
- Serve immediately.
FAQ:
IS ZUPPA TOSCANA HEALTHY?
I'll admit there are some ingredients like bacon, sausage, and cream that are not the healthiest. But in this recipe I use italian turkey sausage and a smaller amount of cream. This really cuts down on the saturated fats in this dish and doesn't sacrifice flavor. It also contains kale, onions, and potatoes which all provide essential nutrients that your body needs. Chicken broth is great your immune system and adds and extra boost of protein to the dish. Lastly, This is a great soup for those who are looking for something gluten free as this doesn't contain any gluten.
HOW TO STORE THIS SOUP?
This soup makes for amazing leftovers! Store soup in a storage container in the fridge for up to 3 to 4 days. The soup may look separated but a quick stir and reheat on the stove top or microwave.
CAN YOU FREEZE THIS SOUP?
I would not suggest freezing this soup. Soups with dairy tend to separate when frozen. Also the potatoes and kale in this soup will become mushy if stored for longer than a few days.
WHAT IS THE SPICE/HEAT LEVEL FOR THIS SOUP?
This soup is mild in spice since that is how my family prefers it. If you prefer more spice you could look for spicy italian turkey sausage or add some red pepper flakes.
📖 Recipe
Zuppa Toscana Soup
Easy Olive Garden Zuppa Toscana Soup is quick and simple! Can be made in the crock pot, Instant pot, or stove top. Simple copycat recipe with rich, delicious flavor you can’t resist!
Ingredients
- 1 lb Italian turkey sausage
- 7 slices bacon, thick cut
- 2 medium russet potatoes, sliced into ½" pieces
- 2 cups kale, de stemmed and roughly chopped
- 8 cups (5 cans) of low sodium chicken broth
- 1 chicken bouillon cube
- 3 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
Cut slices of bacon into bite sized pieces. Heat a large non stick pan over medium high heat cook bacon pieces. Once bacon is cooked drain and transfer to a plate, blotting off any excess oil. In the same pan brown sausage, crumbling as it cooks. Drain well, then remove to a plate.
Heat a large stock pot or dutch oven over medium high heat. add a small drizzle of olive oil and finely diced onion. Saute for about 5 minutes until soft and translucent. Add minced garlic and saute for 1 more minute until fragrant. .
Pour in chicken broth, stirring as you pour. Add in chicken bouillon cube and potatoes. Bring to a soft boil.
Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, bacon, heavy cream and chopped kale. Turn heat down to medium low and cook 5-10 minutes until kale is wilted.
Taste and season with salt, pepper as needed.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 343Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 83mgSodium 982mgCarbohydrates 21gFiber 2gSugar 2gProtein 32g
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