Zuppa Toscana Olive Garden Copycat
Zuppa Toscana is a hearty, comforting soup loaded with Italian sausage, tender potatoes, kale, and a creamy broth that warms you right up. It’s rich, cozy, and is an Olive Garden Copycat—perfect for chilly nights or whenever you’re craving a big, satisfying bowl of soup.
Ingredients
- 1 lb Italian sausage, ground
- 6 slices bacon, chopped
- ¼ cup unsalted butter
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 4 large potatoes, peeled & diced ½ inch cubes
- 4 cups chicken broth
- 3 cups water
- ¼ cup all purpose flour
- 1 cup heavy cream
- 5 cups kale, chopped
- ½-1 teaspoon red pepper flakes
- salt, pepper to taste
Instructions
- Cook the bacon: In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove to a paper towel–lined plate and drain most of the grease, leaving about 1 tablespoon in the pot.
- Brown the sausage: Add the Italian sausage to the pot and cook until browned, breaking it into small pieces. Remove and set aside with the bacon.
- Sauté the aromatics: In the same pot, add butter, onion and cook until onion is translucent. Stir in garlic and cook another 1-2 minutes.
- Simmer the soup: Pour in the chicken broth and water, then add sliced potatoes, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Add kale greens and cream: Stir in the cooked sausage, bacon, and kale. Let the kale wilt for 2–3 minutes, then pour in the heavy cream. Simmer gently for another 5 minutes — don’t let it boil once the cream is added.
- Taste and serve: Adjust seasoning if needed. Ladle into bowls, top with Parmesan cheese, and serve warm with crusty bread.
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