Zuppa Toscana – Olive Garden Copycat

 Homemade Zuppa Toscana is loaded with Italian sausage, bacon, kale, and potatoes. Learn how to make the Zuppa Toscana soup made popular by Olive Garden!

Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 8 bowls

Ingredients

• 6 oz bacon, chopped

• 1 lb Italian sausage (hot variety)

• 1 head garlic (about 10 large cloves), peeled and minced or pressed

• 1 medium onion, finely diced

• 6 cups chicken broth or chicken stock

• 4 cups water

• 5 medium russet potatoes, peeled and chopped into ¼" thick pieces*

• 1 bundle kale, leaves stripped and chopped (about 6 cups)

• 1 cup whipping cream (or 1 can full-fat unsweetened coconut milk)

• Salt and black pepper, to taste

• Parmesan cheese, optional, to serve
  

  Instructions

  1. Brown the bacon. In a large pot or Dutch oven (5.5 qt), heat over medium-high heat. Add the chopped bacon and sauté until browned, about 5–7 minutes. Remove the bacon to a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp in the pot.

  2. Brown the Italian sausage. Add the sausage to the pot, breaking it up with a spatula, and sauté until cooked through and browned, about 5 minutes. Remove to a paper-towel-lined plate.

  3. Sauté the onion and garlic. Add the onion to the pot and sauté for 5 minutes, stirring occasionally, until soft and golden. Add the minced garlic and sauté for 1 minute.

  4. Add liquids and potatoes. Pour in the broth and water, and bring to a boil. Add the potatoes and cook for 13–14 minutes, or until easily pierced with a fork.

  5. Add kale and sausage. Stir in the chopped kale and cooked sausage, and bring everything to a light boil.

  6. Finish with cream. Stir in the cream and bring to a boil. Season to taste with salt and black pepper, then remove from heat.

  7. Serve. Ladle into bowls and serve garnished with bacon and grated parmesan.

  Notes

  • *For a keto-friendly soup, use cauliflower instead of potatoes and cook until tender.

  Storage and Reheating:

  • Fridge: Once completely cool, cover and refrigerate leftovers for 3–4 days.

  • Freezer: Soups with cream and potatoes do not freeze well, so freezing is not recommended.

  • Reheat: Warm on the stove over medium-low heat or in the microwave until steaming hot. Avoid boiling.

Pumpkin Roll Recipe

 

Pumpkin Roll

This light pumpkin roll is a festive dessert featuring perfectly spiced cake and a delicious cream cheese filling. The secret to a successful cake roll is to roll the cake in a tea towel immediately after it comes out of the oven. Once cooled, you can unroll and fill it without the cake cracking.

Servings: 12 people

Ingredients

For the Cake:

• ¼ cup powdered sugar (to dust the towel, plus more for serving)

• ¾ cup all-purpose flour

• ½ tsp baking soda

• ½ tsp baking powder

• 1 tsp cinnamon

• 1 tsp pumpkin pie spice

• ¼ tsp fine sea salt

• 3 large eggs, room temperature

• 1 cup granulated sugar

• ¾ cup pumpkin puree

For the Filling:

• 8 oz cream cheese, room temperature

• 6 Tbsp unsalted butter, room temperature

• 1½ cups powdered sugar

• 1 tsp vanilla extract
  

  Instructions

  Prep Ahead

  1. Preheat the oven to 375°F. Grease a 13x18x1" rimmed cookie sheet with butter and line it with a large sheet of parchment paper that extends up the sides of the pan. Grease and flour the parchment paper as well.

  2. On a work surface, lay out a clean, thin kitchen towel and generously dust the top with ¼ cup powdered sugar.

  Make the Pumpkin Cake Roll

  3. In a medium mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.

  4. In a second large mixing bowl, beat together the eggs and sugar on high speed with an electric mixer for 5 minutes, until lightened in color, fluffy, and thickened.

  5. Add the pumpkin puree and continue mixing on low speed until incorporated.

  6. Add the flour mixture and mix on low speed until just incorporated and no streaks of flour remain. Scrape down the bowl and finish folding a few times with a spatula.

  7. Spread the batter evenly into the prepared cake pan and bake for 12–14 minutes, or until the top springs back when touched. Note: a dark-colored pan will bake faster.

  8. Immediately turn the cake onto the prepared towel, then peel back the parchment paper.

  9. Starting with the short end of the cake, gently roll the warm cake and the towel into a log. Set seam-side down and let cool completely on a wire rack for about 1½ hours.

  Make the Filling

  10. In a large mixing bowl (or the bowl of your stand mixer), beat together the cream cheese, butter, powdered sugar, and vanilla extract on medium speed until combined.

  11. Increase to high speed and beat for 2–3 minutes until fluffy, scraping down the bowl as needed.

  Assemble the Pumpkin Roll

  12. Unroll the cooled cake and use an offset spatula to spread the cream cheese filling evenly over the surface.

  13. Carefully re-roll the cake, using the towel to help you keep a tight roll.

  14. Trim the ends for a prettier presentation if desired, and dust the top and sides of the cake with powdered sugar.

  15. Slice and serve.
      

      Notes

      • Best Baking Pan: This recipe fits a 13x18" baking sheet. If using a standard-size jelly roll pan, you'll get a thicker cake that will need a longer baking time.

      • To prepare ahead: Once you have filled and re-rolled the cake, wrap it in plastic wrap and refrigerate until ready to use. To serve, unwrap, transfer to a serving platter, and dust with powdered sugar.   

        Nutrition Per Serving

        • Calories: 300 kcal

        • Carbs: 43g

        • Protein: 4g

        • Fat: 13g

 

Pineapple Cream Cheese Pound Cake

Ingredients

For the Cake:

• 1½ cups butter, softened

• 8 oz cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp vanilla extract

• ½ cup crushed pineapple (drained)

For the Caramelized Pineapple Topping:

• ½ cup butter, melted

• ½ cup brown sugar, packed

• 1 can pineapple slices (rings), drained

Optional:

• Cream cheese filling (for extra decadence)

Instructions

1. Prepare the pan and topping. Preheat oven to 325°F (163°C). Grease a bundt or tube pan. Pour the melted butter and brown sugar into the bottom of the pan, stirring to combine. Arrange the pineapple slices evenly over the mixture.

2. Cream the butter, cream cheese, and sugar. In a large bowl, beat the softened butter, cream cheese, and granulated sugar together until light and fluffy.

3. Add the eggs. Beat in the eggs one at a time, mixing well after each addition.

4. Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Finish the batter. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the vanilla extract and crushed pineapple.

6. Assemble and bake. Pour the batter evenly over the pineapple topping in the prepared pan. Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.

7. Flip and cool. Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a serving plate so the pineapple topping faces up. Allow to cool completely.

8. Serve. Slice, serve, and enjoy!

Optional: For an even richer cake, add a layer of cream cheese filling before baking.