5.0 from 15 votes
Olive Garden Zuppa Toscana Soup
Craving the rich, hearty flavors of Olive Garden’s Zuppa Toscana Soup, but want to enjoy it from the comfort of your own home? This, my friend, is the recipe for you! Creamy broth, spicy Italian sausage, crispy bacon, and tender potatoes come together in just one pot—making it budget-friendly and family-approved.
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 6 servings
Calories: 542 kcal
Course:
Soup
Cuisine:
Italian
Ingredients
- 4 oz. Bacon finely chopped
- 1 small sweet onion finely diced
- 4 cloves garlic finely minced
- 1 lb. Italian sausage ground, mild or hot
- 6 cups chicken broth regular sodium
- 2 lbs. Russet potatoes cut into ½-inch cubes
- 1 teaspoon salt to taste
- ¼-½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 1 cup half and half heavy cream, or milk (see note)
- 4 cups kale ribs removed and coarsely chopped
Instructions
- Add bacon to a large Dutch oven over medium heat and saute for 7-8 minutes, or until cooked through. Remove the pieces using a slotted spoon and let drain on a paper towel.
- Add the diced onion to the pot with the reserved bacon grease. Cook for 2-3 minutes, or until tender and then add the minced garlic. Continue sauteing for an additional 30 seconds or until it becomes fragrant.
- Push the onion to the side and add the ground sausage. Cook for 7-8 minutes or until it’s cooked through. Use a potato masher to break apart the meat into finer crumbles. Drain all fat from the pot except for 2 tablespoons. Discard the rest.
- Pour in the chicken broth and add the potatoes, salt, red pepper flakes and black pepper. Mix until everything is well combined.
- Turn the heat to high and bring the soup to a boil. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 15-20 minutes, or until the potatoes are tender.
- Pour in the half and half and stir to combine. Add the chopped kale and cooked bacon pieces. Allow the soup to cool for a few minutes before serving with a sprinkle of fresh parsley.
Cup of Yum
Notes
- Nutrition: Facts are calculated with half and half.
- Storage: Make sure the soup comes to room temperature before storing in a container and placing in the refrigerator. Soup will keep well for up to 3 to 4 days. (Do NOT add kale if storing for more than 24 hours.)
- Heavy cream/half and half: If you'd like to lighten this soup up, simply combine 1 cup of warmed milk (regular or plant-based) with 3 tablespoons of cornstarch. Whisk until well combined before pouring into the soup. You can also use a plant-based milk if you're dairy-free.
- Kale. Don't forget to remove those tough stems for the most tender texture.
Nutrition Information
Calories
542kcal
(27%)
Carbohydrates
34g
(11%)
Protein
20g
(40%)
Fat
37g
(57%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
Monounsaturated Fat
16g
Trans Fat
0.02g
Cholesterol
89mg
(30%)
Sodium
1979mg
(82%)
Potassium
1041mg
(30%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1580IU
(32%)
Vitamin C
26mg
(29%)
Calcium
131mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 542
% Daily Value*
| Calories | 542kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 20g | 40% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 89mg | 30% |
| Sodium | 1979mg | 82% |
| Potassium | 1041mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1580IU | 32% |
| Vitamin C | 26mg | 29% |
| Calcium | 131mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.