Description

This Copycat Olive Garden Zuppa Toscana is a hearty and comforting Italian-inspired soup featuring spicy Italian sausage, tender potatoes, kale, and crispy bacon in a creamy broth. Perfect for warming up on a chilly day, this recipe delivers all the rich flavors and textures you love from the restaurant classic, made easily at home with simple ingredients.

Ingredients

Scale

Sausage and Meat

1 lb. Hot Italian sausage, casings removed
4 slices cooked bacon, chopped

Vegetables

1 large onion, chopped
3 cloves garlic, minced
4 large russet potatoes, diced
1 bunch curly kale, leaves stripped and chopped

Liquids and Dairy

6 cups low-sodium chicken broth
3/4 cup heavy cream

Seasonings and Garnish

Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese, for serving

Instructions

Cook the sausage: Heat a large pot over medium heat. Add the hot Italian sausage and cook, breaking it up with the back of a wooden spoon, until browned and no longer pink, about 5 to 7 minutes. Remove the sausage with a slotted spoon and transfer to a plate to drain excess fat.
Sauté the aromatics: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant. Season with kosher salt and freshly ground black pepper to taste.
Simmer potatoes: Pour in the low-sodium chicken broth, then add the diced russet potatoes. Bring the mixture to a boil, then reduce heat and let simmer until the potatoes are tender, approximately 23 to 25 minutes.
Add kale and cream: Stir in the chopped kale leaves and cook until tender and bright green, about 3 minutes. Then, stir in the heavy cream, browned sausage, and chopped cooked bacon. Let the soup simmer for another 5 minutes to meld flavors.
Finish and serve: Adjust seasoning with additional black pepper if desired. Ladle the soup into bowls and garnish each serving with freshly grated Parmesan cheese. Serve hot and enjoy!

Notes

Use low-sodium chicken broth to better control the saltiness of the soup.
For a milder flavor, substitute hot Italian sausage with sweet Italian sausage.
Russet potatoes are ideal for their starchy texture that holds up well in soups.
Make sure to chop kale finely for easier eating and even cooking.
Cook the bacon until crispy for added texture, or omit for a leaner version.
The soup can be refrigerated for up to 3 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: Zuppa Toscana, Olive Garden copycat, Italian soup, sausage soup, creamy kale soup, potato soup, comfort food