Seared Italian sausage meat, bacon, onion and garlic caramelize then simmer in a chicken broth loaded with fresh kale and potatoes that gets finished off with heavy cream. If you need a tasty, one pot, comfort food soup, this Zuppa Toscana is for you.
Winter is here in San Diego, and if you’re looking for a comforting, warm you up dinner idea, then this Zuppa Toscana is for you!
Even if it’s not cold where you live, this soup is great for feeding a lot of people, any time, in any kind of weather.
How do you make Zuppa Toscana?
Well here is my adaption of the Olive Garden recipe for this classic soup from Tuscany. Zuppa toscana literally means “soup in the style of Tuscany”.
I use crumbled, seared hot Italian sausage meat, crisp bacon, cubed potatoes and cannellini beans in a chicken stock with heavy cream flavored with caramelized onions and garlic.
Add chopped, fresh kale and some parmesan cheese on top before serving and you have one incredibly, hearty and filling soup.
Most zuppa toscana recipes I’ve tried seem to cook the crispy bacon in the broth, which to me defeats the purpose of texture. #NoSoggyBacon
I like it crunchy and add it at the last minute with the chopped kale.
Speaking of the kale, be sure to pick through and toss any thick stems when chopping the kale. That stuff is hard to chew! Leaves only please.
Tender cooked potatoes and white beans add the bulk here. I have used Yukon Gold potatoes before, but prefer russets.
And if the heavy cream scares you, feel free to use half and half and feel better eating this without any guilt. Although I do prefer the heavy cream. 🙂
So grab yourself a spoon and some crusty french bread for dunking in the amazing broth this makes. Enjoy!
Zuppa Toscana (Olive Garden copycat)
Ingredients
- 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
Instructions
- 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).
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Definitely my FAVORITE soup at Olive Garden!! This is going on the menu this week, and the bonus is, I don’t have to wait forever for a table!!
Funny! Hope you give this one a try and enjoy Sarah. Cheers!
This is exactly what I order whenever I’m at Olive Garden…can’t wait to try your dreamy, from scratch version!!
Soup IS good food, right Marissa? Thanks!
Can I substitute spinach or something for Kale? Literally hate Kale but this recipe looks good
Definitely Lisa. Hope you enjoy it. 🙂
Very pretty. I’m not fond of wet bacon either. I’ve only been to OG one time. I have a tough time going to chain restaurants. But I have to admit we’ve also lived in cities without chain restaurants, especially at the beginning of our marriage. Ugh. Well this soup sounds fabulous, even if it’s from OG!
I hope you give this version a try Mimi. Nice to see you and virtually say hello again! Cheers!
I have not been to Olive Garden in ages Kevin. I used to order this every time I went. Can’t wait to try your recipe at home!
Thanks Mary Ann… spinach can easily substitute as well for the kale, but I love this one exactly as written. 🙂
I have my spoon in one hand and French bread in the other! I’m ready!! Delicioso!!
My kinda friend! I have napkins, too. 🙂
Zuppa Toscana is my husbands favorite! We haven’t been to O.G in forever, so I’m thinking he would positively love me (more than he already does, obviously. LOL) if I surprised him with this! Your copycat version looks even better than the original, Kevin! Deeeeeelish!
It’s the perfect meal come these chilly evenings. Stay full and warm Chey! 😉
Hey Kevin! I’ve beeb to Olive Garden a couple of times but never had the soup. This sounds delicious! I love kale and sausage together and combined with all the other ingredients Wow! It’s been really cold here as in the teens so this is a perfect warmer upper!
Oh it just so good and comforting. Great as leftover, too Dorothy! Stay warm. 🙂
We don’t have Olive Garden around here and I don’t think I’ve ever visited one while travelling. I think maybe one time we were going to visit and it was a loooooong line so we passed….probably too hungry at the time, lol. This though? I’m sure it’s even better and love that I can make it at home in my cozy clothes 😉
So now you can make it at home and you won’t have to leave your comfy home! 🙂