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Olive Garden Zuppa Toscana Soup Recipe

Craving that delicious Italian sausage and potato soup from Olive Garden? Now you can make it at home any night of the week! This hearty soup features spicy Italian sausage, tender potatoes, crispy bacon, and fresh kale in a creamy broth that'll have your family asking for seconds.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound spicy Italian sausage casings removed
  • 6 slices bacon chopped
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 6 cups chicken broth
  • 2 pounds Yukon Gold potatoes sliced into thin rounds
  • 1 cup heavy cream
  • 3 cups fresh kale chopped (stems removed)
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste

Method
 

  1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-6 minutes. Remove with a slotted spoon and set aside on a paper towel.
  2. In the same pot with the bacon drippings, add the Italian sausage. Break it up with a wooden spoon and cook until browned, about 6-8 minutes. Remove and set aside.
  3. Drain most of the grease, leaving about 1 tablespoon. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute.
  4. Pour in the chicken broth and add the sliced potatoes and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
  5. Return the cooked sausage to the pot. Stir in the heavy cream and bring back to a gentle simmer.
  6. Add the chopped kale and cook for 3-5 minutes until wilted and tender. Season with salt and pepper to taste.
  7. Serve hot, topped with the crispy bacon pieces. This tastes even better the next day, making it perfect for meal prep!