A creamy, comforting Italian-inspired soup packed with hearty sausage, crispy bacon, tender potatoes, and fresh kale in a rich, garlic-infused broth. This homemade version of Olive Garden’s Zuppa Toscana is just as flavorful, if not better, and makes for a satisfying, cozy meal.
Why You’ll Love This Recipe
- Rich and creamy – A luscious broth made with heavy cream and flavorful seasonings.
- Hearty and filling – Loaded with protein from sausage and bacon, plus the goodness of potatoes and kale.
- One-pot meal – Easy to make with minimal cleanup.
- Customizable – Adjust the spice level or swap ingredients to suit your preference.
- Better than takeout – A homemade version of the restaurant classic, made fresh with simple ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb Italian sausage (mild or spicy)
- 4 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 medium Yukon Gold potatoes, thinly sliced
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- 2 cups fresh kale, chopped
- ½ cup grated Parmesan cheese (for garnish)
Directions
- Cook the bacon – In a large pot over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the grease in the pot.
- Brown the sausage – Add the Italian sausage to the pot and cook until browned, breaking it into crumbles. Drain excess grease if needed.
- Sauté the aromatics – Stir in the diced onion and minced garlic, cooking for 2-3 minutes until fragrant.
- Simmer the soup – Pour in the chicken broth and add the sliced potatoes, red pepper flakes, oregano, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Add cream and kale – Stir in the heavy cream and chopped kale, cooking for another 5 minutes until the kale is wilted.
- Serve – Ladle the soup into bowls, garnish with crispy bacon and Parmesan cheese, and serve hot with crusty bread.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: 390 kcal per serving
Variations
- Lighter Version – Use half-and-half instead of heavy cream, and turkey sausage instead of pork.
- Extra Veggies – Add carrots, celery, or mushrooms for more texture and nutrients.
- Dairy-Free Option – Substitute coconut milk for heavy cream.
- Low-Carb/Keto – Replace potatoes with cauliflower florets.
- Gluten-Free – This recipe is naturally gluten-free, but check labels for sausage and broth ingredients.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: The soup can be frozen without the cream. When ready to serve, thaw, reheat, and add the cream before serving.
- Reheating: Warm on the stovetop over low heat or in the microwave, stirring occasionally.
FAQs
1. Can I use spinach instead of kale?
Yes! Add spinach in the last 1-2 minutes of cooking, as it wilts quickly.
2. What’s the best way to make this soup spicier?
Use hot Italian sausage and extra red pepper flakes for added heat.
3. Can I make this in a slow cooker?
Yes! Brown the sausage and bacon first, then add all ingredients (except cream and kale) to the slow cooker. Cook on low for 6 hours or high for 3-4 hours, then stir in cream and kale before serving.
4. What type of potatoes work best?
Yukon Gold or Russet potatoes work well for a creamy texture.
5. Can I make this soup ahead of time?
Yes, but add the kale and cream just before serving to keep it fresh.
6. What can I serve with this soup?
Crusty bread, garlic bread, or a side salad pairs beautifully with this dish.
7. How do I thicken the soup?
For a thicker soup, mash some of the potatoes before adding the cream.
8. Can I use pre-cooked sausage?
Yes, but browning fresh sausage enhances the flavor significantly.
9. Can I add cheese to the soup?
Yes! Stir in shredded Parmesan or mozzarella for extra cheesiness.
10. Is this an authentic Italian dish?
Zuppa Toscana is an Italian-American dish, inspired by traditional Tuscan soups but adapted with American ingredients.
Conclusion
This Copycat Olive Garden Zuppa Toscana brings restaurant-quality flavor to your kitchen in just 40 minutes. With its creamy broth, savory sausage, crispy bacon, and tender potatoes, it’s the ultimate comfort food for any occasion. Serve with crusty bread, and enjoy a homemade version that’s even better than the original!
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The Best Homemade Zuppa Toscana
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A creamy, comforting Italian-inspired soup packed with hearty sausage, crispy bacon, tender potatoes, and fresh kale in a rich garlic-infused broth. A perfect homemade version of the Olive Garden classic!
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 4 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 medium Yukon Gold potatoes, thinly sliced
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 2 cups fresh kale, chopped
- 1/2 cup grated Parmesan cheese (for garnish)
Instructions
- Cook the bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the grease in the pot.
- Brown the sausage: Add the Italian sausage to the pot and cook until browned, breaking it into crumbles. Drain excess grease if needed.
- Sauté the aromatics: Stir in the diced onion and minced garlic, cooking for 2-3 minutes until fragrant.
- Simmer the soup: Pour in chicken broth and add the sliced potatoes, red pepper flakes, oregano, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Add cream and kale: Stir in the heavy cream and chopped kale, cooking for another 5 minutes until the kale is wilted.
- Serve: Ladle the soup into bowls, garnish with crispy bacon and Parmesan cheese, and serve hot with crusty bread.
Notes
- Substitute half-and-half for a lighter version.
- Swap kale with spinach for a milder taste.
- Leftovers can be stored in the fridge for up to 3 days; reheat gently on the stove.
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-Inspired
