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Olive Garden Zuppa Toscana Copycat Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 pound hot Italian sausage
  • 4 russet potatoes sliced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 3 cups kale chopped
  • 4 slices bacon cooked and crumbled
  • Salt and pepper to taste

Method
 

  1. Brown the Italian sausage in a large pot, breaking it up, then drain the excess fat.
  2. Add the onion and garlic and cook until softened.
  3. Pour in the chicken broth, add the sliced potatoes and simmer 15 to 20 minutes until tender.
  4. Stir in the kale and let it wilt for 2 to 3 minutes.
  5. Remove from the boil, stir in the heavy cream and season. Top with crumbled bacon.

Notes

Hot Italian sausage or a mix of hot and mild gets you closest to the original; mild alone loses the signature heat. Russet potatoes hold up best. Add the kale at the end - overcooking kills the texture and color. Add the cream off the boil or it can break and curdle. Half and half cuts the richness; coconut cream makes it dairy-free but changes the flavor.