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    You are in: Home / Recipes / Tuscan Potato Soup (Zuppa Toscana) Recipe
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    Tuscan Potato Soup (Zuppa Toscana)

    Tuscan Potato Soup (Zuppa Toscana). Photo by tamalita62

    1/1 Photo of Tuscan Potato Soup (Zuppa Toscana)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    GenYChef's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large stock pot combine the water, chicken broth, salt, and potatoes and set to a low boil.
    2. 2
      In a separate pan fry up the bacon until slightly crispy and set aside; save the bacon grease.
    3. 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. 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. 5
      Mix the garlic, powders, and half-and-half into the soup pot and simmer, covered, for 30 minutes.
    6. 6
      5 Minutes before serving mix in the chopped kale leaves.

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    Ratings & Reviews:

    • on December 25, 2011

      55

      I have never actually eaten this soup at Olive Garden, so cannot speak to how closely it resembles that soup. However, this recipe made a delicious soup! I did make a few alterations. I used all chicken broth rather than using any water. I also used less water than specified as I wanted a thicker soup. I used red potatoes, and I used whipping cream rather than half and half. I did use the cayenne and the mustard, but not the fennel. The Italian sausage had lots of fennel! At the end I made a bit of roux to try and thicken this up a bit more, and personally I think I should have made more roux or something. However, the flavor of this soup was over the top! Absolutely delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2008

      55

      Really fabulous. We love it with some crusty bread. I have made this three times and once I did not have italian sausage but I had a bag of ham ends and pieces (that I use for beans) so I used that in place of the bacon and sausage and my husband preferred the ham.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2014

      45

      This was great, made it with no changes to get a base taste, next time I will use new potato's and cut the water back by a 1/2 cup. I do recommend making it the day before serving, the flavor was better the next day.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Tuscan Potato Soup (Zuppa Toscana)

    Serving Size: 1 (732 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 443.9
     
    Calories from Fat 213
    48%
    Total Fat 23.7 g
    36%
    Saturated Fat 8.1 g
    40%
    Cholesterol 41.8 mg
    13%
    Sodium 1373.7 mg
    57%
    Total Carbohydrate 38.6 g
    12%
    Dietary Fiber 4.6 g
    18%
    Sugars 3.2 g
    13%
    Protein 19.1 g
    38%

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