Olive Garden's Zuppa Toscana

A copycat Tuscan soup recipe just like Olive Garden’s!



4 slices bacon, cut into a small dice

1 pound hot Italian sausage, ground or links with casings removed

1 large yellow onion, diced

4 cloves garlic, minced

4 cups (32 ounces) chicken broth or stock

3 cups Russet potatoes, cubed

sea or kosher salt and fresh black pepper

2 loose packed cups kale, in bite size pieces

1 cup heavy cream or 14 ounce can evaporated milk

Parmesan cheese, grated, for serving


1. In a large soup pot or sauce pan cook bacon until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute onion.


2. Push the sausage to the edge of the pot and add onion to center; saute until translucent; add garlic; saute until fragrant.


3. Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender.


4. Add kale and heavy cream or evaporated milk. Bring to a simmer. Serve with Parmesan cheese and crusty bread.