Zuppa Toscana – Olive Garden Copycat

 Homemade Zuppa Toscana is loaded with Italian sausage, bacon, kale, and potatoes. Learn how to make the Zuppa Toscana soup made popular by Olive Garden!

Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 8 bowls

Ingredients

• 6 oz bacon, chopped

• 1 lb Italian sausage (hot variety)

• 1 head garlic (about 10 large cloves), peeled and minced or pressed

• 1 medium onion, finely diced

• 6 cups chicken broth or chicken stock

• 4 cups water

• 5 medium russet potatoes, peeled and chopped into ¼" thick pieces*

• 1 bundle kale, leaves stripped and chopped (about 6 cups)

• 1 cup whipping cream (or 1 can full-fat unsweetened coconut milk)

• Salt and black pepper, to taste

• Parmesan cheese, optional, to serve
  

  Instructions

  1. Brown the bacon. In a large pot or Dutch oven (5.5 qt), heat over medium-high heat. Add the chopped bacon and sauté until browned, about 5–7 minutes. Remove the bacon to a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp in the pot.

  2. Brown the Italian sausage. Add the sausage to the pot, breaking it up with a spatula, and sauté until cooked through and browned, about 5 minutes. Remove to a paper-towel-lined plate.

  3. Sauté the onion and garlic. Add the onion to the pot and sauté for 5 minutes, stirring occasionally, until soft and golden. Add the minced garlic and sauté for 1 minute.

  4. Add liquids and potatoes. Pour in the broth and water, and bring to a boil. Add the potatoes and cook for 13–14 minutes, or until easily pierced with a fork.

  5. Add kale and sausage. Stir in the chopped kale and cooked sausage, and bring everything to a light boil.

  6. Finish with cream. Stir in the cream and bring to a boil. Season to taste with salt and black pepper, then remove from heat.

  7. Serve. Ladle into bowls and serve garnished with bacon and grated parmesan.

  Notes

  • *For a keto-friendly soup, use cauliflower instead of potatoes and cook until tender.

  Storage and Reheating:

  • Fridge: Once completely cool, cover and refrigerate leftovers for 3–4 days.

  • Freezer: Soups with cream and potatoes do not freeze well, so freezing is not recommended.

  • Reheat: Warm on the stove over medium-low heat or in the microwave until steaming hot. Avoid boiling.