Olive Garden Zuppa Toscana Recipe
This Olive Garden Zuppa Toscana Recipe is a creamy, comforting soup that combines spicy Italian sausage, crispy bacon, hearty potatoes, and fresh kale in a rich, velvety broth. A copycat version of the beloved restaurant soup, it’s perfect for cozy nights and can be made in under an hour! You’ll love the balance of flavors, the satisfying texture, and how easy it is to make this family-friendly dish at home.
Equipment
- 1 Large Soup Pot or Dutch Oven (for cooking the soup)
- 1 Ladle (for serving)
- 1 Cutting Board (for chopping vegetables and bacon)
- 1 Knife (for chopping ingredients)
- 1 Stirring Spoon (to mix the ingredients)
- 1 Measuring Cup (for liquids)
- 1 Measuring Spoon (for spices)
Ingredients
- 1 lb (450g) Italian sausage (mild or spicy, based on preference)
- 4 slices Bacon
- 4 medium Yukon Gold or Russet potatoes, diced
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 6 cups (1.4L) Chicken broth (or vegetable broth for a vegetarian version)
- 2 cups (480ml) Heavy cream (or non-dairy alternative)
- 4 cups (120g) Kale, chopped (or spinach as a substitute)
- 1 tsp Salt
- ½ tsp Black pepper
- ½ tsp Crushed red pepper flakes (optional, for heat)
- 1 tbsp Olive oil (for cooking)
Instructions
- Heat a large soup pot over medium heat. Add the bacon and cook until crispy, about 5-7 minutes. Remove the bacon and crumble it into small pieces. In the same pot, add the sausage, breaking it up with a spoon as it cooks. Cook until browned and cooked through, about 8-10 minutes. Remove excess grease.
- Add olive oil to the pot if needed, then sauté the diced onion and minced garlic in the same pot for about 2-3 minutes until fragrant and softened.
- Add the diced potatoes to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes or until the potatoes are tender.
- Stir in the chopped kale and let it wilt for a few minutes. Add the heavy cream and stir to combine. Simmer for an additional 5 minutes, allowing the soup to become creamy and thick.
- Add salt, pepper, and red pepper flakes (if using) to taste. Let the soup simmer for a few more minutes to meld the flavors together.
- Ladle the soup into bowls and garnish with crumbled bacon. Serve hot with crusty bread or a side salad for a complete meal.
Notes
- Make it Spicy: If you like a spicier soup, use spicy Italian sausage or increase the amount of red pepper flakes.
- Dairy-Free Option: For a dairy-free version, substitute coconut milk or almond milk in place of heavy cream, and use vegan sausage.
- Vegetarian Version: Swap the sausage with plant-based sausage or omit it for a delicious vegetarian option. Use vegetable broth for a fully meat-free dish.
- Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days. To freeze, store in a freezer-safe container for up to 3 months. Thaw and reheat gently on the stove.
- Thickening Tips: If the soup is too thin, you can mash some of the potatoes in the soup to thicken it up or add a tablespoon of cornstarch mixed with water.