Description
This Olive Garden Zuppa Toscana Soup is a rich and hearty Italian-American classic featuring savory Italian sausage, crispy bacon, tender potatoes, and nutrient-packed kale all simmered in a creamy broth. Perfect for a comforting meal, this copycat recipe balances bold flavors with wholesome ingredients, making it ideal for cozy dinners.
Ingredients
Scale
Meat and Protein
- 1 pound Italian sausage (mild or spicy)
- 4 slices bacon (chopped)
Vegetables and Aromatics
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 4 cups russet potatoes (thinly sliced or cubed)
- 3 cups kale (chopped, stems removed)
Liquids and Seasonings
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 cup heavy cream
Optional Garnish
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the sausage: In a large pot or Dutch oven over medium heat, add the Italian sausage. Cook until browned, breaking it into small crumbles as it cooks. Once done, remove the sausage with a slotted spoon and set aside.
- Cook the bacon and aromatics: In the same pot with the rendered sausage fat, add the chopped bacon and cook until crispy. Add the diced onion and sauté for 3 to 4 minutes until translucent. Stir in minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Add potatoes and broth: Add the sliced or cubed potatoes to the pot along with the low-sodium chicken broth, water, and crushed red pepper flakes if using. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer until potatoes are tender: Let the soup simmer for 15 to 20 minutes or until the potatoes are fork-tender and cooked through.
- Incorporate sausage and cream: Return the cooked sausage to the pot. Stir in the heavy cream and chopped kale, allowing the soup to simmer for another 5 to 7 minutes until the kale is wilted and the soup is heated evenly.
- Season and serve: Taste the soup and season with salt and black pepper as needed. Ladle into bowls and top with grated Parmesan cheese if desired. Serve hot, ideally with crusty bread alongside.
Notes
- For a dairy-free option, substitute heavy cream with full-fat coconut milk.
- You can swap kale with spinach for a milder flavor.
- This soup tastes even better the next day as flavors meld together.
- Ensure chicken broth and sausage are gluten-free if needed for dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 80mg
