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Ultimate Copycat Zuppa Toscana Soup: Better Than Olive Garden

A close-up of a bowl of creamy Zuppa Toscana soup topped with crispy bacon, kale, and grated Parmesan cheese.
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Make this creamy, savory Zuppa Toscana soup at home. This recipe captures the classic Olive Garden flavor using Italian sausage, potatoes, and kale for a hearty comfort meal.

Ingredients

Scale
  • 1 pound spicy Italian sausage, casings removed
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 pound Russet or Yukon Gold potatoes, peeled and thinly sliced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 2 cups chopped kale, tough stems removed
  • 1/2 cup grated Parmesan cheese (for serving)

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
  2. Add the Italian sausage to the pot. Cook, breaking it up with a spoon, until it is browned completely. Drain off any excess grease, leaving about 1 tablespoon in the pot.
  3. Add the chopped onion to the pot with the sausage and cook until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken broth. Add the sliced potatoes, Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce the heat to maintain a simmer.
  6. Simmer, uncovered, for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  7. Stir in the heavy cream and the chopped kale. Cook for another 5 minutes, or until the kale wilts but still has some texture. Do not let the soup boil after adding the cream.
  8. Taste the soup and adjust salt and pepper if needed.
  9. Ladle the Zuppa Toscana soup into bowls. Top each serving with reserved crispy bacon and grated Parmesan cheese.

Notes

  • For a less spicy soup, use mild Italian sausage instead of spicy.
  • If you use Yukon Gold potatoes, you can skip peeling them for a slightly heartier texture.
  • To adapt for a slow cooker, brown the sausage and bacon separately, then combine all ingredients (except kale and cream) in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and kale during the last 30 minutes of cooking.
  • For an Instant Pot, use the Sauté function to brown the sausage and cook the onions. Add the rest of the ingredients (except cream and kale). Pressure cook on High for 5 minutes, followed by a Natural Pressure Release for 10 minutes, then quick release. Stir in cream and kale and let sit for 5 minutes before serving.

Nutrition

Find it online: https://fooddexterity.com/zuppa-toscana-soup-recipe-better-than-olive-garden/