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

Cook Time 45

Total Time 1 5

Servings servings

Calories 242kcal

Author Jesseca

Equipment

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
1¾ cups water
3 large potatoes washed but not peeled and cubed
4 cups kale thinly sliced
1 cup half and half

Instructions

Place a large Dutch oven or soup pot over medium heat.
Add the Italian sausage, chopped bacon, diced onion, and red pepper flakes (if using). Cook for 5 to 8 minutes, stirring often and breaking up the sausage as it browns. Continue until the sausage is cooked through and the onion is soft and translucent.
Stir in the minced garlic and cook for about 1 minute, just until it becomes fragrant. Be careful not to burn it.
Pour in the chicken broth, water, and diced potatoes. Bring everything to a gentle simmer. Let the soup cook for about 30 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the chopped kale and half and half. Continue to simmer for 10 to 15 more minutes, until the kale is softened and the soup is fully heated through.
Taste and adjust seasoning if needed. Ladle into bowls and serve hot with crusty bread or a sprinkle of parmesan, if desired.

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