Zuppa Toscana Recipe – Olive Garden Copycat (VIDEO)
This is our version of Zuppa Toscana – Olive Garden’s Most popular soup! It is hearty and satisfying and has been a family favorite for years! Everything in this recipe is made in one pot including the crispy bacon topping. It couldn’t be easier!
This Zuppa Toscana Recipe comes together quickly and has a short list of ingredients but the flavors are nothing short of impressive. Thankfully this makes a full pоt because you’ll want more!
We love re-creating restaurant quality soups at home like our popular Clam Chowder Recipe! My sister Tanya taught me how to make this recipe and we first published our Zuppa Toscana Recipe in 2010. This is the new and improved version with more flavor, it’s heartier (less liquid), and made in 1-pot to consider the dish factor. The classic just got better!
Watch How to Make Zuppa Toscana Recipe:
Now wasn’t that easy?! I’d pass you a taste through the screen if I could. I hope this becomes a favorite in your home as well! P.S. We love it a little spicy but feel free to use mild sausage to make it more kid-friendly.
Ingredients for Zuppa Toscana Recipe:
6 ot 8 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 (32 oz) chicken broth/stock
6 cups (48 oz) water
4-5 medium russet potatoes, peeled and chopped into 1/4″ thick pieces
1 medium/large kale bundle, leaves stripped and chopped
1 cup whipping cream
Salt and black pepper to taste
Parmesan cheese to serve
Kitchen Equipment and Tools Used:
⬇Print-Friendly for Zuppa Toscana Recipe:
Zuppa Toscana Soup - Olive Garden Copycat (VIDEO)
- 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
- 1 cup whipping cream
- Salt and black pepper to taste
- Parmesan cheese to serve optional
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 to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Mmmm this Zuppa Toscana Soup is just a big warm bowl of coziness :). Serve crispy bacon, extra cheese and generous slices of crusty bread. Are you hungry yet? 😉