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Ultimate Creamy Zuppa Toscana: Better Than Olive Garden Copycat

Close-up of a creamy bowl of zuppa toscana soup featuring sausage, potatoes, kale, and bacon crumbles.
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Make this rich, creamy Zuppa Toscana soup at home. This one-pot recipe features spicy Italian sausage, tender potatoes, bacon, and kale in a savory broth, matching the comfort of the Olive Garden classic.

Ingredients

Scale
  • 1 pound spicy Italian sausage, casings removed
  • 6 slices bacon, chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 pound Russet potatoes, peeled and thinly sliced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional, for extra heat)
  • 1/2 cup heavy cream
  • 1 bunch kale, stems removed and chopped
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.
  2. Add the Italian sausage to the pot. Break it up with a spoon and cook until browned. Drain off any excess grease.
  3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken broth. Add the sliced potatoes, Italian seasoning, and red pepper flakes, if using. Bring the mixture to a boil, then reduce the heat to a simmer.
  6. Cover the pot and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  7. Stir in the chopped kale. Cook until the kale wilts, about 3 to 5 minutes.
  8. Reduce the heat to low. Slowly stir in the heavy cream. Heat through gently, but do not let the soup boil after adding the cream to prevent curdling.
  9. Taste the soup and add salt and pepper as needed.
  10. Ladle the Zuppa Toscana soup into bowls. Top each serving with reserved crispy bacon pieces and grated Parmesan cheese.

Notes

  • For a less rich soup, you can substitute half-and-half or even almond milk for the heavy cream, though the texture will be slightly thinner.
  • If you prefer a slower cooking method, you can adapt this to a slow cooker by browning the sausage and bacon first, then adding all other ingredients except the cream and kale to the slow cooker. Cook on low for 6-8 hours. Stir in the kale and cream during the last 30 minutes of cooking.
  • Use Yukon Gold potatoes for a slightly creamier texture, or Russets for a firmer bite.

Nutrition

Find it online: https://kingscook.com/zuppa-toscana-soup-recipe-creamy-sausage-kale/