Olive Garden Zuppa Toscana Recipe

I can’t wait to share my Zuppa Toscana where sausage, bacon, kale, and potatoes come together in a Sausage and Kale Soup with a surprising twist.

I’m obsessed with recreating Olive Garden’s Zuppa Toscana at home, and this version sneaks bold flavor into a simple bowl. The Italian sausage browns up with bits of savory fat that make everything sing, while ribbons of kale give the soup a toothy green bite that keeps you guessing.

I wanted it to feel familiar yet wrongfoot you a little, like a classic turned on its head, so there’s a punchier finish than you expect. Call it Toscana Soup or whatever, but once you taste that savory-salty contrast you’ll be hooked and start tweaking it your own way.

Ingredients

• Italian sausage: Adds savory protein and fat, big flavor, can be high in sodium and saturated fat.
• Bacon: Smoky, crisp, lots of fat and umami, boosts saltiness not the healthiest choice.
• Russet potatoes: Starchy carbs, good fiber when skins kept, filling, adds creamy texture to soup.
• Kale: Leafy green packed with vitamins A C and K, adds slight bitter earthiness.
• Heavy cream: Rich source of fat, makes broth silky, adds calories but luxurious mouthfeel.
• Garlic: Pungent, small in calories, provides savory depth and a slight spicy zip.
• Chicken broth: Adds savory, salty base, hydrates, can be low sodium to control salt.
• Parmesan: Umami rich, salty, adds nutty finish and some protein, use sparingly.

Ingredient Quantities

• 1 pound Italian sausage, mild or sweet, casings removed
• 6 slices bacon chopped
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 4 cups low sodium chicken broth
• 2 cups water
• 1 1/2 to 2 pounds russet potatoes peeled and cut into 3/4 inch cubes
• 1 bunch kale ribs removed and roughly chopped
• 1 cup heavy cream or half and half
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil or reserved bacon drippings
• 1/2 cup grated Parmesan cheese optional

How to Make this

1. In a large pot over medium heat cook the chopped bacon until it’s crisp, about 6 to 8 minutes; remove bacon with a slotted spoon and set aside, reserving about 2 tablespoons of the bacon drippings in the pot (or add 2 tablespoons olive oil if you want).

2. Add the Italian sausage to the hot pot, break it up with a spoon and brown until no pink remains, about 6 minutes; drain off any excess fat if there’s a lot but leave some for flavor.

3. Toss in the diced onion and cook until translucent, 4 to 5 minutes, then stir in the minced garlic and crushed red pepper flakes and cook another 30 to 45 seconds until fragrant.

4. Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot, then add the cubed potatoes. Bring to a boil, reduce heat and simmer until the potatoes are fork tender, about 12 to 15 minutes.

5. While the potatoes cook, remove the kale ribs and roughly chop the leaves so they wilt easily; you can roll the leaves and slice for faster prep.

6. When the potatoes are nearly done add the chopped kale and the reserved cooked bacon back to the pot, stir and simmer until the kale is tender but still bright, 3 to 5 minutes.

7. Stir in the heavy cream or half and half and warm gently over low heat; do not boil once the cream is added or it can break. If you want a thicker soup, mash a few potato cubes against the pot and stir them in.

8. Season with kosher salt and black pepper to taste, and add more crushed red pepper flakes if you like extra heat.

9. If using, stir in the grated Parmesan until melted and taste again, adjust seasoning. Serve hot with extra Parmesan and crusty bread.

Equipment Needed

1. Large heavy bottomed pot, 6 to 8 quart
2. Slotted spoon for removing bacon and bits
3. Wooden spoon or heat proof spatula for breaking up sausage and stirring
4. Chefs knife for chopping onion garlic kale and potatoes
5. Cutting board
6. Measuring cups and measuring spoons
7. Ladle for serving
8. Potato peeler
9. Potato masher or sturdy fork for mashing a few potato cubes
10. Box grater for Parmesan (optional)

FAQ

Olive Garden Zuppa Toscana Recipe Substitutions and Variations

• Italian sausage: swap with turkey sausage or 1 lb ground pork plus 1 tsp fennel seeds and 1/2 tsp salt to get that sausage-y flavor
• Bacon: use pancetta, smoked prosciutto, or smoked turkey bacon if you want less grease
• Russet potatoes: use Yukon Gold or red potatoes, they hold together better and cook a bit faster
• Kale: use baby spinach, Swiss chard, or collard greens; spinach wilts way faster so add it at the end

Pro Tips

1) Crisp the bacon first, pull it out, and keep about 1 to 2 tablespoons of the drippings for browning the sausage. If you crowd the pan the sausage will steam not brown, so brown it in batches or use a hotter pan for a short time for more color and flavor, then drain just enough fat to stop the soup from being greasy.

2) Want a silky, slightly thick soup without cream becoming heavy? Mash a few cooked potato cubes right in the pot or scoop 1 to 2 cups of the cooked potatoes into a blender and pulse then stir back in. That gives body but keeps chunks, and if you plan to freeze the soup skip the cream and add fresh cream when you reheat, because dairy can separate after freezing.

3) Prep the kale so it wilts fast and stays bright, rip the leaves off the thick ribs and slice thinly, or roll and chiffonade them. Add it near the end so it stays tender and vivid, and if you like less bitter greens swap some kale for baby spinach or finely chopped chard.

4) Finish gently and season last. Warm the cream on low and never let it boil or it may break, add Parmesan at the end to smooth and boost umami, and because sausage and bacon add salt, taste and adjust seasoning only after the cream and cheese are in.