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Olive Garden Zuppa Toscana II

Olive Garden Zuppa Toscana II - recipe card
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This hearty copycat Olive Garden Zuppa Toscana soup features spicy Italian sausage, crispy bacon, tender potatoes, and fresh kale in a creamy, savory broth. Each spoonful is rich, smoky, and satisfying, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 1 lb mild Italian sausage, casings removed
  • 4 slices bacon, chopped
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 medium russet potatoes (about 1 lb), peeled and cut into 1/2-inch cubes
  • 1 bunch kale (about 6 oz), stems removed and leaves chopped
  • 1 cup heavy cream
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)

Instructions

  1. Heat a large Dutch oven or heavy pot over medium-high heat. Add the Italian sausage and cook, breaking it into crumbles with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
  2. Reduce the heat to medium and add the chopped bacon to the pot. Cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 5 to 6 minutes. Remove the bacon with a slotted spoon to the plate with the sausage, leaving about 1 tablespoon of fat in the pot.
  3. Add the diced onion to the pot and cook over medium heat, stirring, until softened and translucent, about 3 to 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
  4. Pour in the chicken broth and add the potato cubes. Increase the heat to high and bring to a boil, then reduce the heat to medium-low, cover, and simmer until the potatoes are fork-tender, about 12 to 15 minutes.
  5. Return the cooked sausage and bacon to the pot and stir to combine evenly with the broth and potatoes.
  6. Add the chopped kale to the pot. Cook over medium heat, stirring occasionally, until the kale is wilted and tender, about 3 to 4 minutes.
  7. Reduce the heat to low. Stir in the heavy cream, kosher salt, black pepper, and red pepper flakes if using. Let the soup simmer gently for 2 to 3 minutes, stirring occasionally; do not let it boil or the cream may curdle.
  8. Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally topped with grated Parmesan cheese.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens as it sits; thin with a splash of chicken broth or milk when reheating. To freeze, prepare the soup without adding the cream; let cool completely, then freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat gently on the stovetop over medium-low heat, and stir in the cream just before serving. For reheating individual portions, microwave on 50% power in 30-second intervals, stirring in between, until hot. Avoid boiling to prevent the cream from curdling.

Nutrition

Keywords: zuppa toscana, olive garden copycat, Italian sausage soup, creamy potato kale soup, Tuscan soup, comfort food, winter soup, easy soup recipe, one-pot soup, bacon kale soup

Find it online: https://copycatkitchenco.com/olive-garden-zuppa-toscana-ii/