Zuppa Toscana – Olive Garden Copycat
This creamy and hearty Zuppa Toscana is packed with spicy sausage, crispy bacon, tender potatoes and kale, simmered in a rich broth with a swirl of whipping cream – a true Olive Garden copycat made right in your kitchen.
Equipment
- 1 Large pot or Dutch oven
Ingredients
Main Ingredients
- 6 oz Bacon chopped
- 1 lb Hot Italian sausage
- 1 head Garlic about 10 cloves, minced or pressed
- 1 Onion medium, finely diced
- 6 cups Chicken broth
- 4 cups Water
- 5 Russet potatoes medium, peeled and chopped into ¼" thick pieces
- 1 bundle Kale leaves stripped and chopped (about 6 cups)
- 1 cup Whipping cream or full fat unsweetened coconut milk
- Salt to taste
- Black pepper to taste
Instructions
Instructions
- Cook the chopped bacon in a pot until crispy and golden. Remove with slotted spoon and set aside, keeping some bacon fat in the pot.
- Brown the hot Italian sausage in the pot, breaking into small pieces. Drain excess fat, leaving a bit for flavor.
- Add minced garlic and chopped onion, cook for 2–3 minutes until aromatic.
- Pour in the chicken broth and water and bring to a boil.
- Add the chopped potatoes. Simmer gently for 10–15 minutes until tender.
- Stir in the chopped kale, simmer for 5 more minutes until wilted.
- Return cooked bacon and stir in the whipping cream. Season with salt and pepper. Simmer 2–3 minutes until heated through.
- Ladle into bowls and garnish optionally with grated parmesan.
Notes
This soup is best enjoyed freshly made. If stored, do not boil again after adding cream as it may separate. For keto option, swap potatoes with cauliflower. Store in fridge for up to 4 days.