The Best Zuppa Toscana Soup (Classic Olive Garden Copycat)
This is the best Zuppa Toscana and the perfect Olive Garden copycat recipe that you're going to absolutely love, featuring classic pantry staple ingredients.
2tbsp.– organic Chicken Better Than Bouillon Paste
1cup – heavy whipping cream
Instructions
How to Make Zuppa Toscana
First, start by preparing the meat ingredients. Use either store-bought or home-ground beef and season it with sausage seasoning.
Broil bacon in an oven or Dutch oven, then place it onto a paper towel-lined cutting board to soak up excess grease and let it cool before cutting.
Next, peel the potatoes and rinse them. Dice potatoes or slice them, whichever you prefer.
Rinse the potatoes again until the starch is cleared from the water. Fill the bowl with clean water making sure all the potatoes are submerged, and let it sit on the counter until ready for use.
While rinsing the kale, tear small pieces off of the stem and place them in a bowl.
You may chop it on a cutting board after rinsing as well. I just like to tear certain size pieces and I feel it's cleaner when done so under running water.
Place the prepped kale in a strainer for the water to drain. Set aside until ready for use.
Brown seasoned ground beef on high. Set aside until ready for use.
Chop onion and sauté on high temp for a few minutes, stirring constantly. Reduce heat to low, press and add garlic, and sauté for 5 minutes more, stirring from time to time. Set aside until ready to use.
Pour 16 cups of water into a large pot. Bring it to a boil on high temp. Drain the water from the sliced potatoes and add them to the boiling water.
Add a tablespoon of salt and bring to a boil again.
As soon as the water starts to boil, reduce to medium heat. Let it gently boil for about 5 minutes.
Remove accumulated starch from the water several times while boiling. Continue boiling until the potatoes are fork-tender.
Add sausage and bacon and continue to lightly boil for another 5 minutes, removing starch as necessary.
Add 2 tbsp. of chicken bouillon paste and stir it around a few times. Then add the sautéed onion with garlic, stir well, and let it boil for a couple of minutes.
Add the heavy cream and stir everything to combine. Let it lightly boil for a few more minutes.
Add and mix in kale leaves. Turn the stove off and let it simmer while the kale to softens in the soup. The soup will be ready to enjoy in about 15 minutes or so.
Cool to warm when serving kiddos. Top the served soup in bowls with grated Parmesan cheese or Romano cheese.
Your delicious Zuppa Toscana is ready to be served! This soup goes wonderfully with homemade garlic breadsticks!