Copycat Olive Garden Zuppa Toscana

5 from 1 vote

Copycat Olive Garden Zuppa Toscana

A copycat recipe of the favorite Zuppa Toscana from Olive Garden. Full of Italian sausage, potatoes, and kale in a creamy soup.

Cook Time45 mins

Total Time45 mins

Course: Soup

Cuisine: Italian

Keyword: Gluten Free, Pork

Servings: servings

Calories: 497kcal

Ingredients

1 pound Italian sausage
2 pieces bacon chopped
1/2 teaspoon red pepper flakes
2 cups diced yellow onion 1/4 inch dice, approximately 1/4 pound
3 cloves garlic minced
8 cups chicken stock (two 32-ounce cartons)
1.5 pounds russet potatoes sliced into 1/4 inch slices
1 cup heavy cream
1 cup kale chopped (approximately 1/3 bunch)
salt to taste

Instructions

Heat a large soup pot over medium heat.
Add the sausage and cook until cooked through, approximately 5 minutes.
Remove sausage from pot and set aside.
Put the pot back on medium heat. Add the bacon, onion, and garlic. Cook until the onions are translucent, approximately 5 minutes.
Add the chicken stock and bring to a boil over high heat.
When boiling, add the potato slices. Reduce heat to medium.
Cook on a simmer over medium heat until the potatoes are just tender, approximately 20 minutes.
Add the cream, cooked sausage, and kale to the soup. Stir and simmer 5 minutes. Season to taste with salt or pepper as needed.

Notes

Cook the soup with the kale for as long as you desire based on how soft or firm you want the kale. When reheated, the kale wilts more, so you can always add kale to each serving as desired to keep it crunchy.

Make this soup spicier by using a spicier Italian sausage or using more red pepper flakes.

Nutrition