Zuppa Toscana (Olive Garden Copycat)
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5 from 7 votes

Zuppa Toscana (Olive Garden copycat)

My Zuppa Tuscana has seared Italian sausage, bacon, the onion and garlic caramelize then simmer in chicken broth loaded with kale, potatoes and heavy cream.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dinner, Soup
Cuisine: Italian
Keyword: rustic soup, tuscany soup, zuppa
Servings: 8
Calories: 502kcal
Author: Kevin Is Cooking


  • 1 lb hot Italian sausage
  • 8 slices of bacon
  • 1 large onion diced
  • 4 cloves garlic minced
  • 4 cups chicken broth
  • 3 cups water
  • 2 large russet potatoes peeled and cubed (or Yukon Gold)
  • 15.5 oz can of cannellini beans drained
  • 1 tsp red pepper flakes
  • 4 cups chopped kale stems removed
  • 1 cup heavy whipping cream or Half and Half
  • Parmesan cheese optional


  • Peel and cube the potatoes into bite size pieces. Set aside.
  • Brown sausage in a large soup pot or dutch oven. No oil or butter needed. Set aside when done.
  • Cut bacon into 1 inch pieces. Add bacon to pot and cook until crispy. Remove bacon and set aside, leave bacon drippings in pot.
  • Stir in onion and sauté for 5 minutes then add minced garlic and cook for 1 minute, stirring frequently.
  • Add chicken broth, water and red pepper flakes.
  • Add the potatoes to the pot and bring to a boil. Cover, lower heat to simmer and cook 15 minutes.
  • Add the beans, cooked sausage and kale to the soup. Stir and simmer for 10 minutes, uncovered. Stir in the cooked bacon and heavy cream and heat through for a minute or two. Season to taste.
  • Ladle into bowls and serve with grated Parmesan cheese on top (optional).


Calories: 502kcal | Carbohydrates: 24g | Protein: 17g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 98mg | Sodium: 1044mg | Potassium: 720mg | Fiber: 3g | Vitamin A: 3865IU | Vitamin C: 54.3mg | Calcium: 135mg | Iron: 3.2mg