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!
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.