Zuppa Toscana Soup

Of course! Zuppa Toscana (“Tuscan Soup”) is the famous Olive Garden soup known for its creamy, savory, and slightly spicy broth, filled with potatoes, Italian sausage, and kale.

Here is a classic recipe you can easily make at home, along with tips to make it perfect.

Zuppa Toscana (Olive Garden Copycat)

This one-pot wonder is hearty, flavorful, and incredibly comforting.

Ingredients

• 1 lb. Italian sausage (mild or hot, based on preference), casings removed

• 6 slices bacon, chopped

• 1 large yellow onion, diced

• 4 cloves garlic, minced

• 4 cups (32 oz) chicken broth

• 4 cups water

• 4-5 medium russet potatoes, peeled and sliced into 1/4-inch rounds

• 1 teaspoon salt, plus more to taste

• 1/2 teaspoon black pepper

• 1/4 teaspoon red pepper flakes (optional, for more heat)

• 1 cup heavy cream (or half-and-half for a lighter version)

• 1 large bunch of kale (or cavalo nero), stems removed and leaves chopped into bite-sized pieces

• Grated Parmesan cheese, for serving

Instructions

1. Cook the Bacon & Sausage: In a large Dutch oven or soup pot over medium-high heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.

2. Brown the Sausage: Add the Italian sausage to the pot. Cook, breaking it up with a spoon, until browned and cooked through. Remove with a slotted spoon and set aside with the bacon. Drain excess grease, leaving about 1 tablespoon in the pot.

3. Sauté Aromatics: Reduce heat to medium. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

4. Build the Soup: 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 and simmer for 15-20 minutes, or until the potatoes are fork-tender.

5. Finish the Soup: Reduce the heat to low. Stir in the cooked sausage and bacon (reserve a little bacon for garnish). Add the heavy cream and the chopped kale. Simmer gently for another 5-10 minutes, until the kale is wilted and tender. Do not boil after adding the cream.

6. Serve: Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and garnish with reserved bacon and a generous sprinkle of Parmesan cheese.

Tips for the Best Zuppa Toscana:

• Sausage is Key: For authentic flavor, use good-quality Italian sausage. Hot sausage will give the soup its characteristic spice.

• Potato Prep: Slicing the potatoes into thin rounds helps them cook quickly and creates the perfect texture. You can also cube them if you prefer.

• Kale vs. Spinach: Traditional Zuppa Toscana uses lacinato kale (also called dinosaur or Tuscan kale). It holds up better in the soup than regular curly kale or spinach, which can get mushy. If you use spinach, add it in the last 2 minutes of cooking.

• Creamy, Not Curdled: Always add the cream at the end, off the direct heat, and avoid bringing the soup to a rolling boil afterward to prevent curdling.

• Make it Ahead: You can brown the sausage and bacon and chop the veggies ahead of time. For best results, add the cream and kale just before serving.

• For a Lighter Version: Use turkey Italian sausage, skip the bacon (use 1 tbsp olive oil to sauté), and substitute half-and-half or whole milk for the heavy cream (though it will be less rich).