Zuppa Toscana (Olive Garden Copycat)
This Copycat Olive Garden Zuppa Toscana Soup is creamy, flavorful, and packed with Italian sausage, potatoes, and kale. An easy one-pot recipe that brings restaurant-quality flavor right to your kitchen!
Ingredients
- 1 lb Italian sausage mild or spicy
- 4 slices bacon chopped
- 1 small onion diced
- 4 cloves garlic minced
- 4 cups chicken broth
- 3 large russet potatoes sliced into thin rounds
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes optional for spice
- 1 cup heavy cream
- 2 cups fresh kale chopped (or substitute with spinach)
- ½ cup grated Parmesan cheese for garnish
- Extra bacon crumbles for topping optional
Instructions
- In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. In the same pot, add the Italian sausage, breaking it into crumbles as it cooks. Once browned, remove and drain excess grease, leaving about 1 tablespoon for added flavor.
- Add diced onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor. Add the thinly sliced potatoes, salt, black pepper, and crushed red pepper flakes. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are soft, stir in the heavy cream and fresh kale. Let it simmer for another 5 minutes until the kale is wilted and the soup is creamy.
- Ladle the soup into bowls and top with crispy bacon crumbles, grated Parmesan cheese, and additional red pepper flakes if desired. Serve hot with warm breadsticks or crusty bread.
Notes
- Make It Lighter: Use turkey sausage instead of pork, replace heavy cream with half-and-half, and swap bacon for turkey bacon.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat over low heat, adding a splash of broth if needed.
- Freezing: Freeze for up to 3 months, but leave out the cream and add it fresh when reheating.
- Spicy Version: Use hot Italian sausage and extra red pepper flakes for a bolder kick.
- Vegetarian Option: Swap sausage for plant-based sausage and use vegetable broth instead of chicken broth.