Olive Garden copycat Zuppa Toscano recipe

I love soup, especially when it’s cold and grey. And, of all the soups I’ve ever tried, my favorite is the Zuppa Toscano from Olive Garden. I’ve been working on perfecting my Olive Garden copycat Zuppa Toscano for over a year now and I love the result. It’s even better than the actual restaurant recipe, if you ask me, 

Want to make your own delicious sausage and potato soup? It’s so worth it! It’s delicious the night of, but also great warmed up, so I like to make a double batch and have it for two meals. It even freezes great, so you can stock your freezer full. 

What You Need:

1 lb mild Italian sausage

6 large russet potatoes, cut into pieces

1 small onion, chopped

1/2 cup real bacon pieces, cooked

1 tbs chopped or minced garlic

1/2 tsp red pepper flakes

16 oz chicken broth, I like it best when made with Better Than Bouillon

16 oz water

2 cups heavy whipping cream

4+ cups of kale, chopped and large stems removed

Salt and pepper to taste

Directions:

Cook sausage until brown in the bottom of a large soup pot. Add onions, garlic, and seasonings and cook until onions are translucent. 

Reduce heat to medium and fill with water, chicken broth, and potatoes. Cook on medium until potatoes are done, stirring occasionally. 

Set to low and add kale, cooked bacon pieces, and heavy cream. Heat through and serve with soft bread sticks.

Love this copycat Olive Garden Zuppa Toscano recipe? Be sure to pin it for later!

Olive Garden copycat Zuppa Toscano recipe

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Craving Olive Garden's Zuppa Toscano soup? Now you can make it from home - it's easy and delicious!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 lb mild Italian sausage
• 6 large russet potatoes, cut into pieces
• 1 small onion, chopped
• 1/2 cup real bacon pieces, cooked
• 1 Tbs chopped or minced garlic
• 1/2 tsp red pepper flakes
• 16 oz chicken broth
• 16 oz water
• 2 cups heavy whipping cream
• 4+ cups of kale, chopped and large stems removed
• Salt and pepper to taste

Instructions

Cook sausage until brown in the bottom of a large soup pot. Add onions, garlic, and seasonings and cook until onions are translucent. 

Reduce heat to medium and fill with water, chicken broth, and potatoes. Cook on medium until potatoes are done, stirring occasionally. 

Set to low and add kale, cooked bacon pieces, and heavy cream. Heat through and serve with soft bread sticks.