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.
Servings: 6 servings
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.4 oz. bacon
- 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.1 small sweet onion, 4 cloves garlic
- 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.1 lb. Italian sausage
- Pour in the chicken broth and add the potatoes, salt, red pepper flakes and black pepper. Mix until everything is well combined.6 cups chicken broth, 2 lbs. russet potatoes, 1 teaspoon salt, ¼-½ teaspoon red pepper flakes, ¼ teaspoon black pepper
- 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.1 cup half and half, 4 cups kale
Video
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
Calories: 542kcal | Carbohydrates: 34g | Protein: 20g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 1979mg | Potassium: 1041mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1580IU | Vitamin C: 26mg | Calcium: 131mg | Iron: 3mg
