Zuppa Toscana (Olive Garden’s Tuscan Soup)

3.98 from 41 votes

Zuppa Toscana (Olive Garden’s Tuscan Soup)

This Olive Garden’s Zuppa Toscana copycat recipe offers restaurant-quality soup you can easily make at home. It's super easy to make for the entire family to enjoy as a mid-week comforting and nutritious meal.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: Italian

Servings: Servings

Calories: 752kcal

Author: Lalaine Manalo

Ingredients

1 pound spicy Italian sausage, crumbled
1/2 pound bacon
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
5 cups chicken broth
4 large potatoes, peeled and cubed
1 cup heavy cream
salt and pepper to taste
1/2 leaves bunch baby kale, torn into pieces

US Customary - Metric

Instructions

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 for 1 tablespoon. Add Italian sausage and cook, breaking into pieces with back of the spoon, until lightly browned.
Add onions and garlic and continue to cook, stirring occasionally, for about 1 to 2 minutes or until softened.
Add broth and bring to a boil.
Add potatoes. Lower heat, cover, and simmer for 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.

Notes

Taste as you go and adjust the seasoning as needed. Be careful not to add too much salt, as the sausage, bacon, and broth are already salty.
Add the kale towards the end of the cooking time. Otherwise, it will become overly soft and bitter.
Do not bring to a boil once the heavy cream is added to keep it from curdling or separating.

Nutrition