Zuppa Toscana (Olive Garden Copycat)
A creamy copycat of Olive Garden's Zuppa Toscana with spicy Italian sausage, tender potatoes, kale and crispy bacon. One pot, 40 minutes.
25% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 30 min
- Serves
- 6
- Calories
- 500
- Protein
- 19 g
- Per serving
- $2.63
Why this recipe works
This is our weeknight version of the restaurant favorite. It is rich, so a bowl with a piece of crusty bread is a full meal.
- Cooking the onions in the bacon and sausage fat gives the broth its deep, savory base.
- Slicing the potatoes thin means they cook through in 12 minutes and soften the broth slightly.
- The cream goes in at the end over low heat so it never curdles.
Ingredients
To serve
You will need
- Large Dutch oven or soup pot
Method
Tap a step number to mark it done.
Crisp the bacon
Cook the bacon in the pot over medium heat until crisp. Lift out with a slotted spoon, leaving the fat.
Brown the sausage
Add the sausage, break it up and cook until browned. Spoon off all but about 2 tablespoons of fat.
Soften the onion
Add the onion and cook until soft, then the garlic and pepper flakes for 1 minute.
Simmer the potatoes
Add the broth and potatoes, bring to a boil, then simmer until the potatoes are tender when pierced.
Finish with kale and cream
Stir in the kale and cook until wilted. Lower the heat, stir in the cream and warm through without boiling. Season, then serve topped with the bacon and Parmesan.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Russet potatoes break down slightly and thicken the soup; Yukon Golds hold their shape better if you prefer firmer pieces.
- Don't let the soup boil once the cream is in.
- Hot Italian sausage gives the most restaurant-like flavor; add extra pepper flakes if yours is mild.
Nutrition per serving
500 calories
$2.63 estimated cost per serving
Where the calories come from
| Protein | 15% of calories | 19 g |
|---|---|---|
| Carbs | 27% of calories | 34 g |
| Fat | 58% of calories | 32 g |
| Fiber | 3 g | |
| Sodium | 1470 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I make Zuppa Toscana in a slow cooker?
Brown the bacon and sausage first, then cook everything except the kale and cream on low for 6 hours. Stir in the kale and cream for the last 15 minutes.
Does Zuppa Toscana freeze well?
Freeze it before adding the cream; potatoes can turn grainy after freezing, so it is best within 2 months. Add the cream when reheating.
How do I make it dairy-free?
Use full-fat coconut milk in place of the cream and skip the Parmesan. The coconut flavor is very mild.
