Olive Garden Zuppa Toscana Copycat

5 from 1 vote

Olive Garden Zuppa Toscana Copycat

This Zuppa Toscana recipe is rich, cozy, and full of flavor — made with crispy bacon, Italian sausage, tender potatoes, and kale in a creamy broth. It’s a comforting one-pot soup that tastes just like Olive Garden’s classic, but even better homemade. Includes easy dairy-free option and simple ingredients you already have in your kitchen.

Prep Time20

Cook Time35

Total Time55

Course: Soup

Cuisine: American

Servings: bowls

Calories: 587kcal

Author: Love Keil

Equipment

dutch oven

Ingredients

12 oz bacon sliced
1 lb Italian sausage mild
5 tablespoons garlic finely chopped, about 8-10 cloves - or to taste
1 medium onion finely diced
8 cups chicken broth
2 cups water
5 medium golden potato washed and sliced into ¼" thick pieces
4 cups kale washed, leaves stripped and chopped
1 cup heavy whipping cream or coconut cream for dairy-free
sea salt and pepper or to taste
¼ teaspoon red pepper flakes or to taste
Parmesan cheese for serving

Instructions

Cook the Bacon: In a large Dutch oven (5.5 qt) over medium-high heat, sauté the sliced bacon until golden and crisp, about 5–7 minutes. Transfer to a paper towel–lined plate. Carefully spoon out excess fat, leaving about 1 tablespoon in the pot.
Brown the Sausage: Add the Italian sausage to the same pot. Break it apart with a wooden spoon and cook until no longer pink, about 5 minutes. Remove to a paper towel–lined plate and set aside.
Sauté the Aromatics: Add the diced onion to the pot and cook until softened and lightly golden, about 5 minutes. Stir in the garlic, cooking for 1 minute until fragrant.
Simmer the Potatoes: Pour in the chicken broth and water. Bring to a boil, then add the sliced potatoes. Reduce the heat and simmer for 13–15 minutes, or until the potatoes are fork-tender.
Add the Greens & Sausage: Stir in the chopped kale and cooked sausage, and half of the bacon. Let everything come to a gentle boil so the flavors meld together.
Finish with Cream: Pour in the heavy whipping cream (or coconut milk for dairy-free) and stir to combine. Bring just to a light boil, then season to taste with salt, black pepper, and a pinch of red pepper flakes.
Serve: Ladle into bowls, garnish with the crispy bacon, and sprinkle with Parmesan cheese if desired. Serve hot with something crusty like sourdough bread, focaccia bread, or breadsticks.

Notes

Don’t skip the browning! That golden crust on the sausage or beef gives your soup its deep, savory base.
Save a spoon of bacon fat. Use it to sauté your onions and garlic — instant flavor boost.
Even potato slices = perfect texture. Thin and uniform helps them cook evenly without falling apart.
Coconut milk = creamy dairy-free magic. Adds richness without the cream.
Add greens last. Keeps kale bright and tender.
Taste as you go. Salt levels vary depending on your broth and sausage — balance with pepper or chili flakes.
Serve with bread. Crusty sourdough or garlic bread makes every bowl feel cozy and complete.

Nutrition