Zuppa Toscana Recipe
Craving the comfort of Olive Garden at home? This Zuppa Toscana – Olive Garden Copycat is hearty, creamy, and brimming with bold Italian flavors.
Rich sausage, crispy bacon, tender potatoes, and fresh kale make every spoonful of Zuppa Toscana – Olive Garden Copycat soul-warming and deeply satisfying.
Key Ingredients for Zuppa Toscana – Olive Garden Copycat
- Italian Sausage (1 lb) – The spicy kick is the backbone of this soup’s signature warmth and heartiness.
- Bacon (6 oz, chopped) – Adds smoky, savory depth and that irresistible crispy finish.
- Russet Potatoes (5 medium) – Provide hearty substance and soak up the delicious broth perfectly.
- Kale (1 bundle, about 6 cups) – Bright, earthy greens that balance the richness and add vibrant texture.
- Whipping Cream (1 cup) – Lends the luxurious creaminess that makes every bite silky smooth.
- Chicken Broth (6 cups) – Forms the flavorful base that ties all the ingredients together.
- Garlic (10 large cloves, minced) – Gives an aromatic punch and infuses the broth with comforting warmth.
- Onion (1 medium, finely diced) – Adds sweetness and depth to complement the garlic and sausage.
How to Make Zuppa Toscana – Simple Steps to Cozy Comfort
Start by crisping the bacon until golden, setting it aside as a savory garnish. In the same pot, brown the spicy Italian sausage, infusing the oil with deep, meaty flavor.
Next, sauté the finely diced onion until tender and golden, then stir in the fragrant minced garlic for a burst of aroma. Pour in the chicken broth and water, then add sliced potatoes and simmer until perfectly tender.
Return the cooked sausage and stir in the vibrant kale, letting it wilt gently into the bubbling broth. Finish with a swirl of whipping cream for that signature velvety texture, then season to taste.
Ladle into bowls and top with crispy bacon and a sprinkle of parmesan for the ultimate Olive Garden experience at home.
Tips & Variations for the Perfect Zuppa Toscana
For a spicier version, stick with hot Italian sausage, but mild sausage works just as well if you prefer a milder broth. Try adding red pepper flakes for an extra kick. Don’t skip the bacon – it brings that irresistible smoky note that balances the creaminess beautifully.
If you like a thicker soup, lightly mash some of the potatoes as they cook. Swap kale for spinach if you prefer a softer green. Always taste before serving and adjust the salt and pepper to suit your liking – the sausage and bacon already pack plenty of flavor.
How to Keep Zuppa Toscana Fresh & Delicious
Store leftover Zuppa Toscana in an airtight container in the fridge for up to four days. The flavors deepen overnight, making it even more delicious the next day. To reheat, gently warm on the stove over medium-low heat, stirring occasionally. If it thickens too much, add a splash of broth or cream to bring it back to its luscious best. For longer storage, freeze portions in freezer-safe containers for up to two months, thawing overnight in the fridge before reheating.
Zuppa Toscana Recipe
Ingredients
- 1 kale bunch leaves stripped and roughly chopped (about 6 cups)
- 4 cups water 32 oz
- 1 medium onion finely diced
- 1 lb hot Italian sausage
- 5 medium russet potatoes peeled and sliced into ¼-inch pieces
- Salt and freshly ground black pepper to taste
- 6 cups chicken broth or stock 48 oz
- 1 cup heavy whipping cream
- 6 oz bacon chopped
- 1 medium head garlic 10 large cloves, minced or pressed
- Freshly grated Parmesan cheese for serving (optional)
Instructions
- In a large Dutch oven or soup pot (approximately 5.5 quarts), warm over medium-high heat and add the chopped bacon, cooking until crisp and browned, about 5–7 minutes. Transfer the bacon to a plate lined with paper towels and carefully drain excess fat, leaving about 1 tablespoon of rendered fat in the pot. Add the Italian sausage, breaking it apart with a spatula, and sauté until thoroughly cooked, about 5 minutes, then set aside on a paper towel–lined plate. Add the finely diced onion to the pot and cook for 5 minutes until softened and lightly golden, then stir in the minced garlic and cook for an additional minute until fragrant. Pour in the chicken broth and water, bringing the mixture to a boil. Add the sliced potatoes and cook for 13–14 minutes, or until they can be easily pierced with a fork. Once the potatoes are nearly tender, return the cooked sausage to the pot and stir in the chopped kale, allowing the soup to reach a gentle boil. Pour in the whipping cream and bring the soup to a final boil, seasoning generously with salt and freshly ground black pepper. Remove from the heat and garnish with the reserved crispy bacon and a sprinkling of Parmesan if desired.
