Olive Garden’s Zuppa Toscana copycat recipe you can easily make at home! Chock-full of spicy Italian sausage, tender potatoes, bacon bits, and kale leaves, it makes a hearty, meal-in-itself soup.
Have you ever tried something for the first time and enjoyed it so much that you’re still finishing up your fifth serving and you’re already planning to make it again? Yep, this Zuppa Toscana definitely fits the bill.
With spicy Italian sausage crumbles, potato chunks, crisp kale, bacon bits and creamy broth, you’ll crave for it over and over. Just doggone delicious.
One great thing about this copycat recipe of Olive Garden’s Tuscan soup, it can be doubled easily and makes for great leftovers. Unlike the restaurant’s which has a lot more broth than meat and potatoes, this version comes chock-full of all the goodies.
Serve this Zuppa Toscana with warm rolls or crusty breadsticks and a side of salad, and you have a splendid dinner ahead. Just doggone delicious.
- 1 pound spicy Italian sausage, crumbled
- ½ pound (about 5 to 6 slices) bacon
- 1 medium onion, peeled and chopped
- 2 cloves garlic, minced
- 5 cups chicken broth
- 4 large potatoes, peeled and cubed
- 1 cup heavy cream
- salt and pepper to taste
- ½ bunch baby kale, leaves torn into pieces
- In a pot over medium heat, and bacon and cook until it begins to render fat and lightly browns.
- Remove rendered bacon fat from pan except 1 tablespoon. Add Italian sausage and cook, breaking into pieces with back of spoon, until lightly browned. Add onions and garlic and continue to cook, stirring occasionally, for about 1 to 2 minutes or until limp and aromatic.
- Add broth and bring to a boil. Add potatoes. Lower heat, cover and simmer for about 15 to 20 minutes or until potatoes are tender.
- Add heavy cream and bring to a simmer. Season with salt and pepper to taste. Add kale and cook for another 2 to 3 minutes or until kale is softened. Serve hot.