Olive Garden Zuppa Toscana

Warm up your dinner table with this creamy and soul-soothing Olive Garden Zuppa Toscana copycat recipe. Packed with bold flavors, this hearty Italian soup combines savory Italian sausage, tender russet potatoes, and vibrant kale in a rich, velvety broth made with chicken stock and a touch of heavy cream. Crispy bacon and a hint of red pepper flakes take this comforting classic to the next level, while garlic and onion provide a fragrant base for each satisfying spoonful. Ready in under an hour, this one-pot wonder is perfect for family dinners or cozy evenings, especially when served with crusty bread for dipping. Indulge in the essence of restaurant-quality Tuscan flavors—all from the comfort of your own kitchen.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 lb mild or spicy Italian sausage
• 3 medium (about 1.5 lbs) russet potatoes
• 1 medium onion
• 3 large garlic cloves
• 6 cups chicken broth
• 2 cups water
• 1 cup heavy cream
• 2 cups (packed, stems removed) kale leaves
• 4 slices bacon
• 0.5 tsp red pepper flakes (optional)
• 0.5 tsp (or to taste) salt
• 0.25 tsp (or to taste) black pepper

Directions

Step 1

In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon, crumble it, and set it aside. Leave about 1-2 tablespoons of bacon grease in the pot.

Step 2

Add the Italian sausage to the pot and cook, breaking it up into small pieces with a spoon, until browned and fully cooked. Remove the cooked sausage from the pot and set it aside.

Step 3

Dice the onion and mince the garlic. Add them to the pot and sauté in the leftover fat until the onion is soft and translucent, about 3-5 minutes.

Step 4

Wash and slice the potatoes into thin, half-moon slices (about 1/4-inch thick). Add the sliced potatoes to the pot along with the chicken broth and water.

Step 5

Bring the mixture to a boil, then lower the heat to medium-low and allow it to simmer until the potatoes are tender, about 15-20 minutes.

Step 6

While the soup simmers, wash the kale and strip the leaves from the stems. Chop the leaves into bite-sized pieces.

Step 7

Once the potatoes are cooked, add the sausage and kale to the pot. Stir to combine and let it simmer for another 5 minutes to soften the kale.

Step 8

Reduce the heat to low. Stir in the heavy cream, crumbled bacon, salt, black pepper, and red pepper flakes (if using). Let the soup heat through for 2-3 minutes, being careful not to let it boil.

Step 9

Taste the soup and adjust seasonings as needed. Serve hot with crusty bread for dipping, if desired.

Nutrition Facts

Serving size	4992.6 grams (4992.6g)

Amount per serving	% Daily Value*
Calories	4465

Total Fat 201.70g	259%
Saturated Fat 88.40g	442%
Polyunsaturated Fat 2.00g
Cholesterol 574mg	191%
Sodium 8987mg	391%
Total Carbohydrate 494.30g	180%
Dietary Fiber 41.00g	146%
Total Sugars 34.90g
Protein 171.20g	342%

Vitamin D 5IU	26%
Calcium 843mg	65%
Iron 35mg	195%
Potassium 14954mg	318%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 15.3%

Carbs: 44.2%