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Olive Garden zuppa toscana copycat in a white bowl with Italian sausage, sliced potatoes, kale, bacon and Parmesan

Olive Garden Zuppa Toscana (Copycat)

Author: Olivia Stone | Home Chef
380kcal
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Prep 15 minutes
Cook 35 minutes
Total 50 minutes
Creamy Olive Garden zuppa toscana copycat with spicy Italian sausage, bacon, thin-sliced russet potatoes and kale in a garlicky broth. One pot, 50 minutes.
Servings 8 servings
Course Main Course, Soup
Cuisine American, Italian

Ingredients

  • 6 slices bacon chopped (about 6 oz / 170 g)
  • 1 lb Italian sausage (450 g), hot or mild, casings removed
  • 1 medium yellow onion diced (about 1 cup / 150 g)
  • 4 cloves garlic minced
  • 1/4 tsp red pepper flakes plus more to taste
  • 4 cups low-sodium chicken broth (960 ml)
  • 2 cups water (480 ml)
  • 1 1/2 lb russet potatoes (680 g, about 3 medium), scrubbed, halved lengthwise and sliced 1/4 inch thick
  • 4 cups curly kale (about 3 oz / 85 g), stems removed, torn into bite-size pieces
  • 1 cup heavy cream (240 ml)
  • 1/2 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper freshly ground
  • grated Parmesan for serving (optional)

Equipment

  • 5 to 6 quart Dutch oven or soup pot
  • Chef’s knife and cutting board
  • Wooden spoon

Method

  1. Cook the bacon in a large pot over medium heat for 6 to 8 minutes, until crisp and deep brown. Transfer to a paper towel, leaving the fat in the pot.
  2. Add the sausage and cook over medium-high heat for about 6 minutes, breaking it up, until browned with no pink left (160°F / 71°C).
  3. Spoon off the extra fat, leaving about 1 tablespoon in the pot.
  4. Add the onion and cook 4 minutes until soft. Stir in the garlic and red pepper flakes and cook 30 seconds, until fragrant.
  5. Pour in the chicken broth and water, scrape up the browned bits, then add the sliced potatoes. Bring to a boil.
  6. Reduce to a simmer and cook 15 to 18 minutes with the lid cracked, until the potatoes are fork-tender.
    Creamy zuppa toscana simmering in a Dutch oven with sausage, thin potato slices and wilting kale
  7. Stir in the kale and cook 3 to 4 minutes, until bright green and wilted.
  8. Reduce the heat to low and stir in the heavy cream. Warm 2 minutes without boiling, then season with salt and pepper.
  9. Ladle into bowls and top with the crumbled bacon and grated Parmesan.
    Spoonful of creamy sausage potato kale soup with Parmesan and crispy bacon

Nutrition

Serving1.5cupsCalories380kcalCarbohydrates17gProtein14gFat28gSaturated Fat12gSodium700mgFiber2gSugar3g

Notes

Crockpot: brown the bacon and sausage first and drain. Add the sausage, onion, garlic, broth, water and potatoes to a 6-quart slow cooker and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours. Stir in the kale and cream for the last 20 minutes.
Instant Pot: do steps 1 to 4 on Sauté, add the broth and water and scrape the bottom, add the potatoes, pressure cook 5 minutes on high with a 5-minute natural release, then stir in the kale and cream.
Milder soup: use mild sausage and only a pinch of red pepper flakes.
Storage: refrigerate within 2 hours and eat within 3 to 4 days. To freeze, leave out the cream and add it when reheating.
Nutrition is an estimate.

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