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.
What is Zuppa Toscana?
You’re in for a tremendous treat if you’ve never tried Zuppa Toscana soup. Zuppa Toscana soup is a fantastic delight if you’ve never tried it. It is a creamy, flavorful potato soup with kale, bacon, and ground Italian sausage.
When you taste it, you’ll realize why it seems so incredible. It’s fantastic! Just like this Olive Garden copycat Alfredo sauce.
Fun Fact: When the first Olive Garden debuted in Orlando, Florida, it quickly became a popular dining destination. Rapid expansion led to revenues that eventually equaled those of Red Lobster.
Ingredients you’ll need
This soup relies on a short list of basic ingredients. However, the final product is so spectacular that you’ll want to lick your dish clean. The recipe card for this copycat recipe contains the whole list of ingredients and preparation steps.
Sausage: Spicy Italian sausage adds a ton of flavor to the broth.
Bacon: You can leave out the bacon if you prefer, but I never make it without bacon.
Russet potatoes: Keep the skins on while cooking potatoes to prevent them from disintegrating.
Kale: You don’t need a ton of kale, but if you want it to be more healthful, you can add more because it’s an ideal vegetable for this soup.
Garlic: For added taste, I recommend using a garlic press instead of chopping it by hand and adding it to the soup.
Chicken broth: A base for the soup.
Heavy cream: not a lot is called for, but it’s essential for that velvety broth texture and taste
Parmigiano Reggiano: get a block of this when you go grocery shopping; it’s pricey but lasts a long time and tastes much better than anything from a plastic container. Also, keep the rind and add it to your favorite red sauce as it simmers for even more flavor.
Salt and pepper: For the flavoring
Olive oil: for frying the garlic and onions
How to make Zuppa Toscana
Step 1: Sauté chopped bacon in a large pot or dutch oven over medium heat until browned (6-7 mins). Transfer bacon to a paper towel-lined plate, and pour out excess oil, reserving about 1 Tbsp.
Step 2: Toss in the Italian sausage and cook it thoroughly by breaking it up with a spatula as it cooks (5 min). Transfer to a paper towel-covered plate.
Step 3: Add olive oil and onion that has been finely diced to the pot. Cook for 5 min or till tender and golden, then add garlic and saute for around 1 minute.
Step 4: Bring to a boil after adding 6 cups of water and 4 cups of broth. Add the potato slices and simmer for an additional 12 to 15 min or until fork-tender.
Step 5: Add chopped kale and cooked sausage when the potatoes are almost finished, and then bring everything to a gentle boil.
Step 6: Add 1 cup of cream and heat through. Remove from heat after adding salt and black pepper to taste. Add grated parmesan and bacon as a garnish.
Is Zuppa Toscana Good for You?
Heavy cream can be replaced with 1 can of full-fat, unsweetened coconut milk to make this dish Whole 30 compliant (dairy-free). Use only the thick, white cream and mix it at the last minute of cooking.
How Spicy is Zuppa Toscana?
You may create a less spicy version of this soup by using medium or mild Italian sausage and seasoning it with salt and pepper to suit; we use “Hot” Italian sausage, which does give this soup a fiery kick.
Olive Garden Zuppa Toscana Recipe
Italian sausage, bacon, kale, and potatoes fill a bowl of homemade Zuppa Toscana. This recipe for Olive Garden’s famous Zuppa Toscana soup is yours to make.
Prep Time: 10 minutes.
Cook Time: 35 minutes.
Calories: 457 per serving
- 5-6 oz of chopped bacon
- 1 lb of hot Italian Sausage
- 1 head of garlic (10 large minced cloves)
- 1 onion, diced finely
- 4 cups of chicken broth
- 6 cups of water
- 5-6 russet potatoes, chopped with skin on
- 6 cups of kale
- 1 cup of heavy cream
- Salt and black pepper to taste
- Parmesan cheese, to your liking
- Saute chopped bacon in a large pot on medium-high heat till browned (6-7 minutes). Spoon off excess oil, reserving about 1 Tbsp; transfer bacon to a paper towel-lined dish.
- Put in the Italian sausage and cook it thoroughly by breaking it up with a spatula as it cooks (around 5 minutes). Place on a platter lined with paper towels.
- Add onion that has been finely diced to the pot. Add the minced garlic and cook for another minute or two or until the garlic is tender and golden.
- In a large pot, bring to a boil 4 cups of broth and 6 cups of water—Cook the sliced potatoes for 12 to 14 minutes or until they can easily puncture with a fork.
- When the potatoes are almost done, add the kale and Italian sausage and bring to a low boil.
- Bring to a boil after adding 1 cup of heavy cream. Remove from heat and season with salt and pepper to taste. To serve, sprinkle with bacon and grated parmesan.
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