Go Back
–+ servings
zuppa toscana in a bowl
Print

Zuppa Toscana (Olive Garden Copycat)

Skip takeout and make Olive Garden right in your kitchen with my Zuppa Toscana! Savory sausage, salty bacon, & creamy broth whip up in just an hour!
Course Soup
Cuisine Italian American
Keyword Zuppa Toscana, Olive Garden Zuppa Toscana, Zuppa Toscana Recipe, Olive Garden Copycat Soup, Italian Sausage Potato Soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 806kcal
Author Kathleen

Ingredients

  • 1 1/4 pounds sweet Italian sausage casings removed
  • 1/4 teaspoon crushed red pepper flakes optional
  • 6 ounces bacon chopped
  • 1 1/2 cups yellow onion diced
  • 1 tablespoon garlic minced
  • 32 ounces low-sodium chicken broth
  • 4 large russet potatoes peeled and diced (½-inch pieces)
  • 1 1/2 cups heavy cream
  • 3 cups chopped kale tough stems removed
  • Salt and black pepper to taste

Instructions

  • Brown the sausage (1 ¼ pounds) in a large Dutch oven over medium heat, breaking it into crumbles, until fully cooked. Remove to a plate.
  • In the same pot, cook the bacon (6 ounces) until just crisp. Drain excess fat, leaving about 2 tablespoons in the pot.
  • Add the onion (1 ½ cups) and sauté over medium-low heat until softened and translucent, about 5 minutes. Stir in the garlic (1 tablespoon) and cook 30 seconds, just until fragrant.
  • Pour in the chicken broth (32 ounces) and add the potatoes (4). Bring to a boil, then reduce the heat and simmer uncovered for 18–22 minutes, until potatoes are fork-tender.
  • Return the sausage to the pot and stir in the kale (3 cups). Simmer 5–7 minutes, until the kale is tender.
  • Reduce heat to low and stir in the heavy cream (1 ½ cups). Warm gently — do not boil. Season with salt and pepper to taste and serve hot.

Notes

  1. Keep it creamy, not thick. Zuppa Toscana should be rich but still slurpable. If it starts to feel heavy, add a splash of broth to loosen it.
  2. Add the cream last. Cream added at the end keeps the broth silky and prevents curdling or separation.
  3. Kale timing matters. Adding the kale near the end keeps it tender-chewy instead of overcooked and dull.

Nutrition

Serving: 1serving | Calories: 806kcal | Carbohydrates: 35g | Protein: 26g | Fat: 64g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Cholesterol: 158mg | Sodium: 956mg | Potassium: 1176mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1961IU | Vitamin C: 24mg | Calcium: 121mg | Iron: 3mg