Creamy Zuppa Toscana Soup {Olive Garden Copycat} & Cheesy Rosemary Crescents

We have been on a soup kick recently. On the weekends I’ve been making large batches and freezing for later so we have a nice soup variety for the cooler months. Most recently I whipped up a batch of Creamy Zuppa Toscana Soup and it was so good we didn’t have any left over to freeze! The soup is actually an Olive Garden copycat recipe. And since you can’t eat an Olive Garden soup without breadsticks, I served Cheesy Rosemary Croissants on the side! So good. I mean so, so, SO good.




Zuppa Toscana Soup

Adapted
from The Recipe Critic

Ingredients

·        
4 slices bacon, diced

·        
1 pound spicy Italian sausage, casing removed

·        
1 tablespoon olive oil

·        
2 cloves garlic, minced

·        
1 onion, diced

·        
4 cups chicken broth

·        
3 russet potatoes, peeled and thinly sliced

·        
3 cups baby spinach

·        
1 ½ cups heavy cream

·        
Kosher salt and freshly ground black pepper, to taste

Instructions

 

1.
In a large skillet, cook bacon until brown and crispy, about 6-8 minutes.
Transfer to a paper towel-lined plate. Crumble and set aside.

2. Add
Italian sausage to the skillet and cook until browned, about 3-5 minutes,
crumbling the sausage as it cooks; drain excess fat and set aside.

3. Skin
and cut potatoes in ¼ inch slices.

4.
In a large stockpot, add garlic and onion, and cook on medium heat, stirring
frequently, until onions have become translucent, about 2-3 minutes. Stir in
chicken broth and bring to a boil.

5. Add
potatoes and cook until tender, about 10 minutes.

  

6. Stir
in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Reduce
heat and stir in heavy cream. Cook until heated through, about 1 minute; season
with salt and pepper, to taste.

7. Serve
immediately, garnished with bacon.

Print recipe for Zuppa Toscana Soup 

Easy Cheesy Rosemary Crescents 

From Pillsbury

Ingredients

·        
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

·        
4 sticks mozzarella string cheese, cut in half

·        
2 tablespoons chopped fresh rosemary

·        
¼ cup grated Parmesan cheese

Instructions

 

1. Heat
oven to 350°F. Spray cookie sheet with cooking spray or line with cooking
parchment paper.

2. Separate
dough into 8 triangles.

3.
Place 1 piece of string cheese on wide end of each dough triangle. Sprinkle
each piece of string cheese with 1/4 teaspoon rosemary and 1/4 teaspoon
Parmesan cheese.

4. Roll
up each, starting at shortest side of triangle, gently wrapping dough around
filling and rolling to opposite point. Place on cookie sheet.

5. Top
each crescent with some of remaining rosemary and Parmesan cheese.

6. Bake
12 to 14 minutes or until golden brown. Serve immediately.



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23 Comments

  1. Nichole @ casadecrews.com
    January 20, 2016 / 1:13 pm

    Um…I need this soup in my life! It looks amazing!

  2. Kiri Longa
    January 20, 2016 / 1:55 pm

    YUMM!! This sounds so good and is perfect for these COLD days in Charlotte!!

  3. Brittany@TheLadyLawyer
    January 20, 2016 / 2:25 pm

    I make a similar soup with one of Gimme Some Oven's recipe and we love it and have it probably once a month! Can't wait to try your version

  4. Whitney Pendell
    January 20, 2016 / 2:54 pm

    Yum! Olive Garden's soups are simply the best. I've never made this one at home and can't wait to give it a try. Thanks for sharing!Whitney @ Come Home For Comfort

  5. Rachel Emily
    January 20, 2016 / 2:56 pm

    I love that soup! Definitely giving this recipe a try 🙂

  6. Simply LKJ
    January 20, 2016 / 3:39 pm

    That soup sounds amazing. My hubby would love it for sure. Thanks for sharing!!

  7. Kiki Nakita
    January 20, 2016 / 3:52 pm

    Looks delicious. I pinned it!

  8. Nina @ Flowers in my Hair
    January 20, 2016 / 4:44 pm

    those rolls though!

  9. Carly Messmer
    January 20, 2016 / 4:46 pm

    I love making soup during the winter and chilly weather. I made one kind of similar to this one – it's the kale and potato soup from Kitchenista Diaries. Definitely bookmarking this one!

  10. Hanging with the Hirsts
    January 20, 2016 / 4:53 pm

    Oh my! I'm not a big soup person but this sounds amazing!

  11. Lindsay at Lindsay'sSweetWorld
    January 20, 2016 / 5:49 pm

    I love Olive Garden's Zuppa Toscana so much so I will definitely be trying this! Holy moly it sounds good!

  12. Sarah
    January 20, 2016 / 6:00 pm

    This looks delicious..thanks for sharing the recipe!

  13. Jo
    January 20, 2016 / 6:44 pm

    We've been doing big batch soup making lately too to freeze some away! This looks great, saving recipe now to maybe make when we're getting that snowy weather this weekend!

  14. Kristen {Miss Southern}
    January 20, 2016 / 7:33 pm

    Oh my goodness!! This might have to be a cheat meal for me soon!

  15. Alexandra Jade
    January 21, 2016 / 1:25 am

    I would love to curl up on the coach with a bowl of this soup! It looks so good and creamy!

  16. Evelina
    January 21, 2016 / 3:05 am

    This looks SO delicious. And the recipe isn't as hard as I thought it would be. Do you make chicken broth from cubes or buy it ready made?

  17. Lizzie Simantz
    January 21, 2016 / 11:52 pm

    Pinning now!! This looks amazing!

  18. Jillian Manesh
    January 22, 2016 / 2:15 pm

    yummm this sounds SO good! xo jillian – cornflake dreams

  19. All Things Big and Small
    January 22, 2016 / 3:26 pm

    This looks absolutely amazing!xoAnnie – All Things Big And Small

  20. Jessica | Being Bradfords
    January 22, 2016 / 6:12 pm

    I am making this tonight! YUM!

  21. LHWinstead
    January 22, 2016 / 7:10 pm

    This looks absolutely amazing!! Yumm!!!

  22. Julie @ Just the Joy's
    January 22, 2016 / 11:18 pm

    My mouth is watering! 😉 both recipes look amazing! Thanks for sharing! I love a good soup recipe during the cold months!

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