Olive Garden Zuppa Toscana
Warm up your dinner table with this creamy and soul-soothing Olive Garden Zuppa Toscana copycat recipe. Packed with bold flavors, this hearty Italian soup combines savory Italian sausage, tender russet potatoes, and vibrant kale in a rich, velvety broth made with chicken stock and a touch of heavy cream. Crispy bacon and a hint of red pepper flakes take this comforting classic to the next level, while garlic and onion provide a fragrant base for each satisfying spoonful. Ready in under an hour, this one-pot wonder is perfect for family dinners or cozy evenings, especially when served with crusty bread for dipping. Indulge in the essence of restaurant-quality Tuscan flavors—all from the comfort of your own kitchen.
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Recipe Information
Ingredients
- 1 lb mild or spicy Italian sausage
- 3 medium (about 1.5 lbs) russet potatoes
- 1 medium onion
- 3 large garlic cloves
- 6 cups chicken broth
- 2 cups water
- 1 cup heavy cream
- 2 cups (packed, stems removed) kale leaves
- 4 slices bacon
- 0.5 tsp red pepper flakes (optional)
- 0.5 tsp (or to taste) salt
- 0.25 tsp (or to taste) black pepper
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon, crumble it, and set it aside. Leave about 1-2 tablespoons of bacon grease in the pot.
Add the Italian sausage to the pot and cook, breaking it up into small pieces with a spoon, until browned and fully cooked. Remove the cooked sausage from the pot and set it aside.
Dice the onion and mince the garlic. Add them to the pot and sauté in the leftover fat until the onion is soft and translucent, about 3-5 minutes.
Wash and slice the potatoes into thin, half-moon slices (about 1/4-inch thick). Add the sliced potatoes to the pot along with the chicken broth and water.
Bring the mixture to a boil, then lower the heat to medium-low and allow it to simmer until the potatoes are tender, about 15-20 minutes.
While the soup simmers, wash the kale and strip the leaves from the stems. Chop the leaves into bite-sized pieces.
Once the potatoes are cooked, add the sausage and kale to the pot. Stir to combine and let it simmer for another 5 minutes to soften the kale.
Reduce the heat to low. Stir in the heavy cream, crumbled bacon, salt, black pepper, and red pepper flakes (if using). Let the soup heat through for 2-3 minutes, being careful not to let it boil.
Taste the soup and adjust seasonings as needed. Serve hot with crusty bread for dipping, if desired.
Nutrition Facts
Calories |
4464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 8986 mg | 391% | |
| Total Carbohydrate | 494.3 g | 180% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 34.9 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 843 mg | 65% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 14954 mg | 318% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
