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Zuppa Toscana – Olive Garden Copycat

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Zuppa Toscana is a creamy, flavorful soup made with Italian sausage, potatoes, kale, and a touch of cream. This copycat recipe brings the taste of Olive Garden to your kitchen—perfect for cozy nights or a hearty family dinner.

Ingredients

Scale
  • 1 lb (450 g) Italian sausage (mild or spicy)
  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups (1 liter) chicken broth
  • 4 cups water
  • 4 medium russet potatoes, thinly sliced or cubed
  • 2 cups kale, chopped (or substitute with spinach)
  • 1 cup heavy cream
  • 1/2 tsp red pepper flakes (optional, for a little heat)
  • Salt and pepper, to taste
  • Parmesan cheese, grated, for garnish (optional)

Instructions

1. Cook the Sausage and Bacon

  1. In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it into crumbles. Once browned, remove and set aside.
  2. In the same pot, cook the chopped bacon until crispy. Remove and drain on a paper towel, leaving about 2 tablespoons of bacon drippings in the pot.

2. Sauté the Vegetables

  1. Add the diced onion to the pot and sauté until translucent, about 3–4 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant.

3. Build the Soup Base

  1. Pour in the chicken broth and water, scraping the bottom of the pot to deglaze and lift any browned bits.
  2. Add the potatoes and bring to a boil. Reduce heat and simmer for 10–15 minutes, or until the potatoes are tender.

4. Add the Kale and Cream

  1. Stir in the cooked sausage and bacon.
  2. Add the chopped kale and simmer for another 5 minutes until wilted.
  3. Stir in the heavy cream and red pepper flakes (if using). Season with salt and pepper to taste.

5. Serve

  1. Ladle the soup into bowls and top with grated Parmesan cheese, if desired.
  2. Serve hot with crusty bread or breadsticks for the ultimate Olive Garden experience.

Notes

  • Substitutions: Use ground turkey or chicken sausage for a lighter option.
  • Thicker Soup: Mash a few of the potatoes in the pot to thicken the broth.
  • Make Ahead: The soup tastes even better the next day. Store in the refrigerator for up to 3 days.

Find it online: https://recipe.ukfinda.com/zuppa-toscana-olive-garden-copycat/