This Olive Garden Zuppa Toscana Soup Copycat recipe is a thin cream soup, with potatoes, spinach, and sausage to liven things up.
As Summer is beginning to wind down, the flavors of fall are beginning to creep in. If a bowl of soup and bread sound like they would hit the spot, try this copycat recipe for Zuppa Toscana. It is a thin cream soup, with potatoes, spinach, and sausage to liven things up.
1lbItalian sausageI recommend a spicy or sweet variety
2large russet baking potatoespeeled, sliced in half,and then in 1/4 inch slices*
1large oniondiced
1/2can bacon bits
2clovesgarlicminced
1/2pkg frozen chopped spinachrinsed and squeezed of excess liquid
3cupschicken stock
1 to 2cupswater
1cupheavy whipping cream
Instructions
Cook sausage in a 300°F oven for approximately 30 minutes. Alternatively, cook in a skillet. Drain sausages on paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage. Salt and pepper to taste. Simmer for another 10 minutes. When potatoes are tender, mash some of the slices with a fork to thicken soup slightly.
Turn to low heat. Add spinach and cream. Heat through. Sprinkle with bacon and serve.
*You can use up leftover baked potatoes by peeling potatoes cold, cutting them into slices and adding at the end of the recipe and heating through. Set aside one cold potato and mash with a fork to add to the soup when specified in the recipe.