A copycat of Olive Garden’s famous Zuppa Toscana soup that matches the restaurant’s classic in every way. A creamy and flavorful broth was infused with kale, bacon, Italian sausage, and tender pieces of russet potatoes.
Ingredients
- 5–6 ounces bacon, chopped
- 1 pound hot Italian sausage
- 1 head garlic, about 10 large cloves, minced
- 1 onion, finely diced
- 4 cups chicken broth
- 6 cups water
- 5–6 russet potatoes, chopped with skin on
- 6 cups chopped kale
- 1 cup heavy cream
- Salt and black pepper, to taste
- Parmesan cheese, for serving
Instructions
1. Cook the bacon
Add the chopped bacon to a large pot and cook over medium-high heat for 6–7 minutes, or until browned and crispy.
Transfer the bacon to a paper towel-lined plate. Spoon off the extra grease, leaving about 1 tablespoon in the pot.
2. Brown the sausage
Add the Italian sausage to the same pot. Cook for about 5 minutes, breaking it apart with a spatula as it browns.
Once cooked through, transfer the sausage to a paper towel-lined plate.
3. Cook the onion and garlic
Add the diced onion to the pot and cook for 2–3 minutes, until softened.
Stir in the minced garlic and cook for another 30–60 seconds, just until fragrant. Do not let the garlic burn.
4. Add the broth and potatoes
Pour in the chicken broth and water, scraping the bottom of the pot to loosen any browned bits.
Add the chopped potatoes and bring the soup to a boil. Cook for 12–14 minutes, or until the potatoes are fork-tender.
5. Add the sausage and kale
Return the cooked sausage to the pot. Add the kale and stir until it starts to soften.
Let the soup simmer for a few minutes, until the kale is tender but still has some color.
6. Finish the soup
Stir in the heavy cream and bring the soup back to a gentle simmer.
Remove from the heat, then season with salt and black pepper to taste.
7. Serve
Ladle the soup into bowls and top with crispy bacon and grated Parmesan cheese.
Serve warm.
Prep Time: 10 minutes.
Cook Time: 35 minutes.
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