5 from 69 votes
Zuppa Toscana Soup (Olive Garden Copycat Recipe)
Zuppa Toscana Soup combines Italian sausage, crispy bacon, and tender sliced potatoes in a rich broth with kale and cream for a hearty, comforting soup. The broth is seasoned with garlic, onions, and chili flakes for depth, and finished with Parmesan cheese for added savoriness. This soup delivers layers of flavor and textures from the creamy base, tender potatoes, and leafy kale, making it a filling dish perfect for cooler days or as a main course.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
6
Course:
Soup
Cuisine:
Italian
Ingredients
- 1-2 Tablespoons neutral cooking oil generic cooking oil
- 1 onion diced, large
- 2 garlic finely diced, cloves
- 1 teaspoon red chili flakes
- 1 lb. Italian sausage
- 6 Bacon cooked until crispy, slices
- 2 large (or 3 medium Russet Potatoes, scrubbed and cut in half lengthwise, then cut into thin slices)
- 32 ounces chicken broth 4 cups
- 1 teaspoon black pepper
- 2 cups kale (finely chopped)
- 1 cup heavy cream
- 3/4 cup Parmesan Cheese (for garnish or place half in soup)
- salt to taste)
Instructions
- Heat a large pot over medium-high heat and add oil, onion, garlic, and red chili flakes. Let cook for 1 minute. Add sausage and cook until browned and cooked through. Remove sausage and onions and place on a paper towel-lined plate.
- Add bacon and cook until crispy --according to package instructions. Remove from pan and set aside. Once bacon is cool enough to touch, crumble or cut into bite-size pieces.
- Add potatoes, chicken broth, and pepper to the pot and bring to a boil. Once it comes to a boil, reduce to medium-low heat. Stir in sausage mixture. Cook for 15 minutes or until potatoes are tender. Add finely diced kale and continue to cook for 5-10 more minutes.
- Stir in heavy cream and half of parmesan cheese, if so desired. Heat for 5 minutes.
- Stir in crumbled bacon, reserving some for garnish.Serve warm topped with parmesan cheese.
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