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Zuppa Toscana Recipe

This easy Zuppa Toscana recipe tastes exactly like Olive Garden’s most popular soup. Made in one-pot with crumbled sausage, crispy bacon, and potatoes that are all simmered in a creamy broth. This is our favorite Olive Garden copycat recipe!
Course Soups
Cuisine American
Keyword Bacon, Kale, Potatoes, Sausage, soup
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories 423kcal
Author Jesseca

Ingredients

  • 1 lb Italian sausage
  • 4 strips of bacon diced
  • 1/2 large onion chopped
  • 1-2 teaspoons crushed red pepper optional
  • 3 garlic cloves minced
  • 3 ( 14.5 oz) cans chicken broth
  • cups water
  • 3 large potatoes washed but not peeled and cubed
  • 4 cups kale thinly sliced
  • 1 cup half and half

Instructions

  • Heat a large dutch oven or pot over medium heat.
  • Add the sausage, bacon, onion and red pepper flakes, if using. Cook and crumble for 5 to 8 minutes or until the sausage is browned and the onion is soft and translucent.
  • Stir the minced garlic into the meat mixture and cook one additional minute.
  • Pour the broth, water, and potato cubes into the pot. Bring to a simmer and cook for 30 minutes, or until the potatoes begin to soften.
  • Mix in the chopped kale and half and half. Cook an additional 10 to 15 minutes, or until the kale is soft and the soup is heated through.

Notes

  • I like to use a 5.5 quart dutch oven for this recipe.
  • Substitute the 1/2 and 1/2 for heavy cream for a more hearty soup.
  • Top the soup with freshly grated parmesan cheese if desired.
  • This soup can be a little greasy. If you let the soup cool for a few minutes the grease will move to the top. You can spoon it off.

Nutrition

Serving: 1Servings | Calories: 423kcal | Carbohydrates: 44g | Protein: 25g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 19g | Cholesterol: 67mg | Sodium: 1107mg | Fiber: 5g | Sugar: 7g