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Zuppa Toscana Soup (Olive Garden Copycat Recipe)

A hearty, comforting bowl of Olive Garden's famous Zuppa Toscana Soup.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6
Course: Soup
Cuisine: Italian

Ingredients

  • 1-2 Tablespoons oil
  • 1 large onion (diced)
  • 2 garlic cloves (finely diced)
  • 1 teaspoon red chili flakes
  • 1 lb. Italian sausage
  • 6 bacon slices (cooked until crispy)
  • 2 large (or 3 medium Russet Potatoes, scrubbed and cut in half lengthwise, then cut into thin slices)
  • 32 ounces 4 cups Chicken Broth
  • 1 teaspoon 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Stir in heavy cream and half of parmesan cheese, if so desired. Heat for 5 minutes.
  5. Stir in crumbled bacon, reserving some for garnish.Serve warm topped with parmesan cheese.