Olive Garden Zuppa Toscana Copycat Recipe

Olive Garden Zuppa Toscana Copycat Recipe

This Zuppa Toscana is a creamy, hearty soup made with Italian sausage, potatoes, kale, and bacon, all simmered in a rich broth. It’s a perfect replica of the Olive Garden favorite!

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 4 slices bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 3-4 medium Russet potatoes, sliced thinly or cubed
• 2 cups kale, stems removed and roughly chopped
• 1 cup heavy cream
• 1/2 tsp crushed red pepper flakes (optional, for a bit of heat)
• Salt and black pepper, to taste
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Cook the Sausage:

• In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it into small pieces as it browns. Once fully cooked, remove the sausage from the pot and set it aside.

2. Cook the Bacon:

• In the same pot, add the chopped bacon and cook until crispy. Remove the bacon and set it aside with the sausage, leaving about 1 tablespoon of bacon fat in the pot.

3. Sauté Onion and Garlic:

• Add the diced onion to the pot and cook for 3-5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. Add Broth and Potatoes:

• Pour in the chicken broth and add the sliced potatoes. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes or until the potatoes are tender.

5. Add Kale and Cream:

• Stir in the chopped kale and cooked sausage, allowing it to simmer for another 5 minutes until the kale wilts.
• Stir in the heavy cream and let the soup heat through for an additional 2-3 minutes. Taste and adjust seasoning with salt, pepper, and red pepper flakes (if using).

6. Serve:

• Ladle the Zuppa Toscana into bowls, garnish with crispy bacon and optional grated Parmesan cheese. Serve hot with crusty bread on the side.

Tips:

• For a healthier version: Use turkey sausage and substitute the heavy cream with half-and-half or whole milk for a lighter version.
• Kale substitution: If you’re not a fan of kale, spinach works great as a substitute.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat, stirring occasionally.

This Zuppa Toscana copycat will satisfy your craving for Olive Garden’s famous soup while being simple enough to make at home!