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The BEST Copycat Zuppa Toscana Soup: Creamy, Hearty, and Restaurant-Worthy

A spoonful of creamy zuppa toscana soup featuring potatoes, kale, and crispy bacon being lifted from a white bowl.
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You can make the famous Olive Garden Zuppa Toscana soup right at home! This recipe delivers an ultra-creamy broth, savory Italian sausage, tender potatoes, and fresh kale for the ultimate Tuscan comfort food experience.

Ingredients

Scale
  • 1 pound spicy Italian sausage, casings removed
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 pound red potatoes, thinly sliced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 1 cup chopped kale, stems removed
  • 1/2 cup grated Parmesan cheese
  • Salt to taste

Instructions

  1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the Italian sausage to the pot. Break it up with a spoon and cook until browned. Drain off excess grease.
  3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken broth, add the thinly sliced potatoes, thyme, and black pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
  6. Stir in the 1/2 cup of water.
  7. Reduce the heat to low. Stir in the heavy cream and chopped kale. Cook gently for 3 to 5 minutes, just until the kale wilts. Do not let the soup boil after adding the cream.
  8. Remove the pot from the heat. Stir in the Parmesan cheese until melted and the soup is creamy. Taste and add salt if needed.
  9. Ladle the hearty sausage soup into bowls. Top each serving with the reserved crispy bacon pieces.

Notes

  • For an Instant Pot version, sauté the sausage, bacon, onion, and garlic using the Sauté function. Add broth, potatoes, thyme, and pepper. Pressure cook on High for 5 minutes, then quick release. Stir in cream, kale, and Parmesan off the heat.
  • If you prefer a milder flavor, use sweet Italian sausage instead of spicy.
  • This recipe works well as a gluten free Zuppa Toscana option since it uses no flour or thickeners other than the cream and potatoes.

Nutrition

Find it online: https://sundayflavor.com/best-zuppa-toscana-soup-recipe/