Homemade Zuppa Toscana Recipe – Olive Garden Copycat

Zuppa Toscana

Homemade Zuppa Toscana Recipe – Olive Garden Copycat

Homemade Zuppa Toscana is loaded with Italian sausage, bacon, kale, and potatoes. Learn how to make Zuppa Toscana soup as made popular by Olive Garden!

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Skill Level: Easy
Cost to Make: $11-$15
Cuisine: Italian
Course: Soup
Calories: 458
Servings: 8 bowls


  • 6 oz bacon, chopped
  • 1 lb Italian Sausage, The “Hot” variety
  • 1 medium head garlic, 10 large cloves, peeled and minced or pressed
  • 1 medium onion, finely diced
  • 4 cups chicken broth/stock, (32 oz)
  • 6 cups water, (48 oz)
  • 5 medium russet potatoes, peeled and chopped into 1/4″ thick pieces
  • 1 kale bundle, leaves stripped and chopped (6 cups)
  • 1 cup whipping cream
  • Salt and black pepper to taste
  • Parmesan cheese to serve, optional


  1. In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
  2. Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min).
  3. Remove to a paper towel-lined plate.
  4. Finely dice the onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
  5. Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook for 13-14 min or until easily pierced with a fork.
  6. When potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
  7. Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.


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