CopycatSpices
Copycat Olive Garden Zuppa Toscana
Make Olive Garden's famous Zuppa Toscana soup at home — creamy potato, Italian sausage, and kale soup that's hearty, comforting, and budget-friendly.
olive-garden · soup · italian · copycat
🕑Prep15 min
🍳Cook35 min
⏱Total50 min
🍽Serves6
⭐DifficultyEasy
Ingredients
- 1 lb mild Italian sausage (casings removed)
- 4 slices bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 medium russet potatoes, sliced into 1/4-inch half-moons
- 3 cups chopped kale (stems removed)
- 1 cup heavy cream
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- Grated Parmesan cheese for serving
Instructions
- 1.Cook bacon in a large Dutch oven over medium heat until crispy. Remove with slotted spoon, set aside. Leave 2 tbsp drippings.
- 2.Add Italian sausage (casings removed) to the pot. Cook, breaking apart with a wooden spoon, until browned and cooked through, about 6 minutes. Remove with slotted spoon, set aside.
- 3.Add diced onion to the pot. Cook 3-4 minutes until softened. Add garlic and red pepper flakes, cook 30 seconds.
- 4.Pour in chicken broth, scraping up browned bits from bottom. Add sliced potatoes. Bring to a boil, then reduce to a simmer.
- 5.Cook 15-18 minutes until potatoes are tender when pierced with a fork.
- 6.Stir in kale and cook 3-4 minutes until wilted but still bright green.
- 7.Return cooked sausage and bacon to the pot. Stir in heavy cream. Heat through (do not boil after adding cream).
- 8.Season with salt and pepper. Serve hot with grated Parmesan and crusty bread.
Zuppa Toscana is Olive Garden’s most beloved soup — a creamy, hearty bowl of Italian sausage, tender potatoes, and fresh kale in a savory broth. This copycat version tastes just like the original for a fraction of the price.
The Sausage Matters
Use mild Italian sausage for the classic flavor. Remove the casings and crumble it as it cooks so it distributes evenly through the soup. Hot Italian sausage works if you want extra heat.
Don’t Overcook the Kale
Add kale just a few minutes before serving. It should be wilted but still bright green — overcooked kale turns gray and bitter. Lacinato (Tuscan) kale works best, but curly kale is fine too.
Make It Ahead
This soup tastes even better the next day. Store in the fridge up to 4 days. Reheat gently on the stove — add a splash of cream or broth if it’s too thick.
