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A steaming bowl of Zuppa Toscana with crispy bacon and parmesan cheese on top.

Zuppa Toscana (Olive Garden Copycat Soup)

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1 lb Ground Spicy Italian Sausage
  • 6 slices Thick -cut Bacon, chopped
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic , minced
  • 32 oz Low -sodium Chicken Broth
  • 2 cups Wate r
  • 3 large Russet Potatoes, scrubbed and sliced into 1/4-inch half-moons
  • 3 cups Fresh Kale, stems removed and roughly chopped
  • 1 cup Heavy Whipping Cream
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • Freshly grated Parmesan cheese for garnish

Method
 

  1. Place a large Dutch oven over medium-high heat. Add the chopped bacon and sauté until crisp, approximately 5-7 minutes. Remove bacon with a slotted spoon and drain on paper towels, reserving 1-2 tablespoons of fat in the pot.
  2. Add the ground Italian sausage to the pot. Cook until browned and fully crumbled, about 7-10 minutes. Remove the sausage and drain on paper towels.
  3. Add the diced onion to the reserved fat in the pot. Sauté for 5 minutes until translucent. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
  4. Pour in the chicken broth and water. Use a wooden spoon to deglaze the bottom of the pot, scraping up any browned bits (fond).
  5. Add the sliced potatoes to the liquid. Bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes or until the potatoes are tender when pierced with a fork.
  6. Stir in the cooked sausage and the chopped kale. Simmer for 3-5 minutes until the kale has wilted and turned bright green.
  7. Reduce heat to low and stir in the heavy whipping cream. Heat through for 1-2 minutes without reaching a boil to prevent curdling.
  8. Season with salt and black pepper to taste. Ladle into bowls and garnish with the reserved crispy bacon and grated Parmesan cheese.