Here’s a spot-on copycat recipe for Olive Garden’s Zuppa Toscana. It’s creamy, loaded with spicy Italian sausage, tender potatoes, and hearty kale—perfect for replicating that restaurant flavor at home.
Copycat Olive Garden Zuppa Toscana
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients
-
1 lb spicy Italian sausage (casings removed, or use ground sausage)
-
½ lb bacon, chopped into small pieces
-
1 large yellow onion, diced
-
4 cloves garlic, minced
-
4 cups chicken broth (low-sodium preferred)
-
3 cups water
-
3 large Russet potatoes (about 1½ lbs), scrubbed and sliced into ¼-inch half-moons (peeling optional)
-
1 teaspoon salt (adjust based on broth saltiness)
-
½ teaspoon black pepper
-
½ teaspoon crushed red pepper flakes (more for extra heat)
-
1 cup heavy cream (or half-and-half for a lighter version)
-
1 bunch fresh kale (about 4 cups packed), stems removed and leaves torn or chopped
-
Freshly grated Parmesan cheese, for serving
Instructions
-
Cook the Sausage & Bacon
-
In a large Dutch oven or heavy pot over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through (5-7 minutes). Transfer to a paper towel-lined plate with a slotted spoon.
-
In the same pot, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside with the sausage.
-
Drain all but about 1 tablespoon of the fat from the pot.
-
-
Sauté Aromatics
-
Reduce heat to medium. Add the diced onion to the pot and cook until softened, about 4-5 minutes.
-
Stir in the garlic and cook for 1 minute until fragrant.
-
-
Simmer the Potatoes
-
Pour in the chicken broth and water. Add the sliced potatoes, salt, black pepper, and red pepper flakes.
-
Bring to a boil, then reduce heat to a simmer. Cook uncovered for 15-20 minutes, or until the potatoes are fork-tender.
-
-
Combine & Finish
-
Return the cooked sausage and bacon to the pot (save a little bacon for garnish if you like). Stir to combine.
-
Lower the heat, pour in the heavy cream, and stir well. Heat through, but don’t let it boil once the cream is added.
-
Add the kale and stir until it wilts into the soup, about 3-5 minutes.
-
-
Serve
-
Taste and adjust seasoning (salt, pepper, red pepper flakes). Ladle into bowls, top with freshly grated Parmesan cheese, and sprinkle with the reserved crispy bacon.
-
Tips for the Best Zuppa Toscana
-
Potato Choice: Russets break down slightly, naturally thickening the soup. If you want firmer slices, use Yukon Gold or red potatoes and don’t overcook.
-
Spice Level: Olive Garden uses a medium-spicy sausage. Feel free to mix hot and mild Italian sausage, or use mild and increase the red pepper flakes.
-
Broth Variation: For an even richer broth, replace the water with extra chicken broth.
-
Kale Substitutes: While kale is traditional, you can use spinach in a pinch (add it at the very end off the heat), or even chopped escarole.
-
Freezer Tip: Potato soups don’t freeze perfectly (potatoes get grainy). You can freeze it, but the texture changes slightly. It still tastes great, just be sure to reheat gently.
Now you’ve got both Portuguese and Italian sausage-and-greens soups—enjoy whichever comfort bowl you’re craving! Let me know if you need any other variations.