Zuppa Toscana from Olive Garden
Recreate the comforting flavors of Olive Garden’s beloved Zuppa Toscana with this hearty, homemade version! Featuring a rich combination of savory mild Italian sausage, crispy bacon, tender russet potatoes, and fresh kale, this creamy Tuscan-inspired soup is pure comfort in a bowl. Simmered in a flavorful low-sodium chicken broth and finished with a touch of heavy cream, every spoonful is indulgent yet balanced. The optional crushed red pepper flakes add a subtle kick, making this dish perfect for fans of bold flavors. Perfect for cozy dinners or entertaining, this restaurant-quality soup pairs beautifully with crusty bread or a crisp side salad. Ready in just 50 minutes, this recipe is a must-try for weeknight meals or special occasions alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Mild Italian sausage
- 6 slices Bacon
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 4 medium Russet potatoes, thinly sliced or diced
- 6 cups Low-sodium chicken broth
- 1 cup Heavy cream
- 4 cups Fresh kale, stems removed and leaves chopped
- 1 tsp Crushed red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Heat a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up into small pieces, and cook until browned. Remove the cooked sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the bacon to the pot and cook until crispy. Remove the bacon with a slotted spoon and set aside with the sausage. Reserve about 2 tablespoons of the bacon grease in the pot and discard the rest.
Add the diced onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the thinly sliced or diced potatoes to the pot along with the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Return the cooked sausage and bacon to the pot. Stir in the heavy cream, chopped kale, crushed red pepper flakes (if using), salt, and black pepper. Simmer for an additional 5 minutes until the kale is tender and the soup is heated through.
Taste the soup and adjust seasoning as needed. Serve hot with crusty bread for dipping or alongside a fresh salad.
Nutrition Facts
Calories |
3340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 8732 mg | 380% | |
| Total Carbohydrate | 197.9 g | 72% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 28.8 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 528 mg | 41% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4547 mg | 97% | |
*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.
