Olive Garden Zuppa Toscana Soup

Cozy up with this irresistible Olive Garden Zuppa Toscana Soup, a hearty and creamy Italian-inspired dish packed with layers of flavor. Featuring savory Italian sausage, crispy bacon, tender russet potatoes, and vibrant kale, this soup is simmered to perfection in a rich chicken broth infused with garlic and onions. A splash of heavy cream adds silky texture, while a touch of crushed red pepper flakes delivers just the right amount of heat. Ready in under an hour, this comforting classic is ideal for weeknight dinners or family gatherings. Pair with crusty bread or breadsticks to soak up every flavorful drop of this satisfying, crowd-pleasing soup. Perfect for fans of copycat recipes, creamy soups, and Italian comfort food!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound Italian sausage (mild or spicy)
• 6 slices Bacon
• 1 large Yellow onion, diced
• 4 Garlic cloves, minced
• 4 medium Russet potatoes, thinly sliced
• 6 cups Chicken broth
• 1 cup Heavy cream
• 2 cups Kale leaves, stemmed and chopped
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Crushed red pepper flakes

Directions

Step 1

In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it into small pieces with a wooden spoon. Cook until browned and fully cooked, about 7-10 minutes. Remove the sausage from the pot and set aside, leaving about a tablespoon of fat in the pot.

Step 2

In the same pot, add the bacon slices and cook over medium heat until crispy, about 5-7 minutes. Remove the bacon, crumble it, and set aside. Discard most of the bacon fat, leaving about one tablespoon in the pot.

Step 3

Add the diced onion to the pot and sauté in the reserved fat until the onion is translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Stir in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the sliced potatoes and bring the soup to a boil. Reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.

Step 5

Stir in the cooked sausage, heavy cream, and season with salt, black pepper, and crushed red pepper flakes. Simmer for 5 minutes to allow the flavors to meld.

Step 6

Add the kale to the pot and cook for an additional 3-5 minutes, just until the kale is wilted and vibrant green.

Step 7

Serve hot with crumbled bacon sprinkled on top. Optionally, pair with crusty bread or breadsticks for a complete meal.

Nutrition Facts

Serving size	3371.9 grams (3371.9g)

Amount per serving	% Daily Value*
Calories	3040

Total Fat 195.30g	250%
Saturated Fat 86.10g	431%
Polyunsaturated Fat 2.90g
Cholesterol 554mg	185%
Sodium 9768mg	425%
Total Carbohydrate 194.30g	71%
Dietary Fiber 20.10g	72%
Total Sugars 17.70g
Protein 126.40g	253%

Vitamin D 8IU	39%
Calcium 781mg	60%
Iron 18mg	101%
Potassium 7180mg	153%

*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: 57.8%

Protein: 16.6%

Carbs: 25.6%