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Zuppa Toscana Copycat Recipe

A close-up of a white bowl filled with hearty Zuppa Toscana, featuring potatoes, sausage, kale, and bacon.
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Recreate the creamy, hearty Zuppa Toscana from Olive Garden at home with this easy copycat recipe. It features Italian sausage, potatoes, kale, and a rich, flavorful broth.

Ingredients

Scale
  • 1 lb Italian sausage, casings removed
  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups water
  • 1 lb russet potatoes, peeled and thinly sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 1 bunch kale, stems removed and leaves chopped
  • 1 cup heavy cream
  • 4 slices bacon, cooked and crumbled (for garnish)

Instructions

  1. In a large pot or Dutch oven, cook the Italian sausage over medium-high heat until browned. Break it up with a spoon. Drain off most of the grease, leaving about 1 tablespoon in the pot.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth and water. Add the sliced potatoes, salt, pepper, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Stir in the chopped kale and cook until wilted, about 5 minutes.
  5. Reduce the heat to low and stir in the heavy cream. Heat through but do not boil.
  6. Ladle the soup into bowls and garnish with crumbled bacon.

Notes

  • For a smoother soup, you can blend some of the potatoes before adding the kale.
  • Adjust the amount of red pepper flakes to your spice preference.
  • This soup is delicious served with crusty bread.

Nutrition

Find it online: https://kitchenslang.com/zuppa-toscana-copycat-recipe/