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Olive Garden Zuppa Toscana Copycat Recipe

So easy to make and 10x better than the original! With Italian sausage, potatoes, spinach + bacon!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings
Course: Main Course , Soup

Ingredients

  • 4 slices Bacon diced
  • 1 pound spicy Italian sausage casing removed
  • 3 cloves garlic minced
  • 1 sweet onion diced
  • 4 cups chicken broth
  • 3 Russet potatoes peeled and cut into 1-inch cubes
  • 3 cups baby spinach
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Heat a large stockpot or Dutch oven over medium hight heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 2 tablespoons in the stockpot, and set aside.
  2. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 2 tablespoons in the stockpot.
  3. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  4. Stir in chicken broth and potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
  5. Stir in spinach until wilted, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
  6. Serve immediately, garnished with bacon.