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The Ultimate Copycat Zuppa Toscana Soup (Better Than Olive Garden!)

A close-up of a creamy bowl of zuppa toscana soup filled with potatoes, sausage, kale, and topped with bacon.
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Make this rich, creamy Zuppa Toscana soup at home. It features spicy Italian sausage, tender potatoes, and kale in a savory broth, matching the famous restaurant version.

Ingredients

Scale
  • 1 pound spicy Italian sausage, casings removed
  • 4 slices bacon, chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 pound Russet potatoes, peeled and thinly sliced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional, for extra spice)
  • 1/2 cup heavy cream
  • 1 bunch kale, stems removed and chopped
  • Salt and black pepper to taste
  • 1/2 cup grated Parmesan cheese, for serving

Instructions

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon grease in the pot.
  2. Add the Italian sausage to the pot. Break it up with a spoon and cook until browned. Drain off excess grease.
  3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken broth. Add the sliced potatoes, Italian seasoning, and red pepper flakes, if using.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  7. Stir in the chopped kale. Cook for about 5 minutes until the kale wilts.
  8. Reduce the heat to the lowest setting. Slowly stir in the heavy cream. Heat through gently, but do not let the soup boil after adding the cream to prevent curdling.
  9. Taste the soup and season with salt and pepper as needed.
  10. Ladle the Zuppa Toscana soup into bowls. Top each serving with the reserved crispy bacon and grated Parmesan cheese.

Notes

  • For a lighter version, substitute half-and-half or whole milk for the heavy cream.
  • If you prefer less spice, use sweet Italian sausage instead of spicy.
  • This soup tastes even better the next day, making it a great option for meal prep.

Nutrition

Find it online: https://juliameal.com/zuppa-toscana-soup-recipe-copycat/