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A bowl of creamy Copycat Olive Garden Zuppa Toscana, filled with potatoes, sausage, and kale, is garnished with grated cheese and red pepper flakes, sitting on a table next to a spoon and a small bowl of grated cheese.

Copycat Olive Garden Zuppa Toscana

Author: Mandy Applegate
 This creamy Copycat Olive Garden Zuppa Toscana simmers spicy Italian sausage, bacon, russet potatoes, and kale in one pot for a restaurant-style soup you can make at home for six.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course, Soups/Stews
Cuisine: American, Italian
Keyword: Copycat Olive Garden Zuppa Toscana
Servings: 6
Calories: 669kcal

Ingredients

  • 1 pound spicy Italian sausage ground
  • 8 slices bacon diced
  • 1 cup yellow onion diced
  • 3 garlic cloves minced
  • 4 cups chicken stock
  • 4 large russet potatoes peeled and cut into 1/2-inch pieces
  • 1 cup heavy cream
  • 1/2 bunch kale stems removed and torn into bite-sized pieces
  • Salt to taste
  • Black pepper to taste
  • Pinch of red pepper flakes optional
  • Parmesan cheese for garnish

Instructions

  • Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small drizzle of oil and cook the sausage, breaking it up as it browns. Drain well and transfer to a plate.
    1 pound spicy Italian sausage
  • Using the remaining sausage fat, cook the bacon until crisp. Transfer it to the plate with the sausage, then drain all but 1–1½ tablespoons of the grease.
    8 slices bacon
  • Add the onion to the pot and cook for about 5 minutes. Stir in the garlic during the last minute.
    1 cup yellow onion, 3 garlic cloves
  • Gradually pour in the chicken stock. Add the potatoes and bring to a boil.
    4 cups chicken stock, 4 large russet potatoes
  • Simmer for about 15 minutes, or until the potatoes are fork-tender. Add the cooked sausage, most of the bacon, the heavy cream, and the kale. Cook for 5–10 minutes, until the kale wilts.
    1 cup heavy cream, 1/2 bunch kale
  • Season with salt, pepper, and red pepper flakes if desired. Top with the remaining bacon and parmesan cheese, serve hot.
    Salt, Black pepper, Pinch of red pepper flakes, Parmesan cheese

Notes

  • Brown the sausage with space around it so it caramelizes instead of steaming, since those browned bits flavor the whole broth.
  • Cook the onion in a spoonful of the reserved sausage and bacon fat for a richer base rather than a fully drained pot.
  • Cut the potatoes into even half-inch pieces so they finish cooking at the same time.
  • Stir the cream in at a gentle simmer, never a rolling boil, so it doesn't separate.
  • Cook the sausage through to 160°F, and reheat leftovers to 165°F.
  • To freeze, hold off on the cream and kale, freeze the soup base in portions, then stir them in fresh as you reheat.
  • Add the red pepper flakes gradually and taste as you go, since the spicy sausage already brings heat.

Nutrition

Calories: 669kcal | Carbohydrates: 33g | Protein: 22g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.04g | Cholesterol: 122mg | Sodium: 814mg | Potassium: 1063mg | Fiber: 2g | Sugar: 3g | Vitamin A: 688IU | Vitamin C: 13mg | Calcium: 77mg | Iron: 3mg
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