Loaded with sausage, bacon, potatoes, spinach, and cream, this classic Italian Zuppa Toscana soup and Olive Garden knock-off is pure comfort!
Hey gang! How was your weekend?
Both our kids had away sleepovers Friday night, and we were like “PARTAAAAAY! We’re going to drink. And yell. And walk around naked.” (Ew. I know.) In reality, we just watched a movie and were in bed by 10. So, basically just like every Friday night.
Neither one of them got any sleep. I mean, NONE. Trevor went to bed at 3:30 in the morning. He’s seven. So he was a disaster all day Saturday. And then we handed him off to my sister so we could go enjoy Book of Mormon, which has been planned for months. Ugh. But hey, fantastic show! My face still hurts from laughing so much.
Anyway, it rained. Ad rained. And rained some more. I’m sort of over it. BUT, I know it will end and soon enough it will be 110 degrees outside. So I’m taking advantage by making a lot of soup.
This Olive Garden knock-off is one of my favorites. Loaded with sausage, bacon, potatoes, spinach, and cream, this classic Italian soup is so delicious and pure comfort!
Other soup recipes we love!
15 Minute Tomato Tortellini Soup
Zuppa Toscana
Ingredients
- 3 slices of bacon , diced
- 1 pound spicy Italian sausage , casings removed
- 1 small sweet onion , diced
- 3 cloves garlic , minced
- 32 ounces low-sodium chicken stock
- 1 1/2 cups shredded hash brown potatoes
- 3 cups baby spinach
- 1/2 cup heavy cream
- salt and pepper
Instructions
- Heat a large pot over medium-high; add bacon and cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate.
- Drain off all but one tablespoon of the rendered bacon fat; add sausage and onion to the pot and cook until pork is no longer pink and onion is translucent, crumbling up the pork and stirring frequently, 3-5 minutes. Add in garlic and cook for 1 minute. Drain excess fat.
- Pour in chicken stock and bring to a boil. Add potatoes; reduce heat to a medium simmer for about 10 minutes until potatoes are tender.
- Stir in spinach until it begins to wilt. Return bacon back to the pot and stir in heavy cream until heated through, about 1 more minute. Taste and add season with salt and pepper to taste, if necessary.
- Serve with some crusty bread, if desired.
Martha Strother says
I made this soup tonight; never having tasted the Olive Garden one, I can’t compare. But this was so good, I reheated some for my midnight snack! I didn’t have all the ingredients on hand so subbed caraway seed for fennel seed, and chilli chevups (skinless beef sausage) for the Italian sausage. I also added Italian herbs, thyme, oregano and parsley. Probably had an extra garlic clove. This soup is good and easy! Just do it! Served with some parmesan toast – mmm!
Joanne Bruno says
It’s actually been WARM here lately (probably not by your standards, but still) so soup hasn’t been on my mind too much…though you have changed all that. This looks like a huge bowl of comfort.
Mary Frances says
This soup looks fantastic!! Can’t wait to try out your recipe :)
Alice @ Hip Foodie Mom says
This is perfect rainy day food!!! I LOVE this soup! one of my faves!!!! and looks so delicious!
Sues says
This soup is so beautiful! And way, way better than anything you could ever get at Olive Garden!
Dorothy @ Crazy for Crust says
Sleepover nights are the best!! And this soup, girl I need it!
Karen @ The Food Charlatan says
Sleepovers!! Gah I hope my kids never get that old. Sounds like you had a wild and crazy night :) I’m sure you have all kinds of questions now that you’ve seen the musical…definitely talk to your Mormon friends to get the real story ;) Maybe you should even try reading it! I can totally hook you up :)