COLORFUL
If you’re craving a warm, hearty bowl of soup that hits all the right notes—savory, creamy, with a hint of spice—then this Olive Garden Copycat Zuppa Toscana recipe is calling your name! Trust me, once you try it, you’ll be reaching for seconds. It’s perfect for serving to family and friends.
Ingredients:
Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6
- 1 lb Mild Italian Sausage, drained
- 6 strips Bacon, for garnish
- 1 Onion, diced
- 1 tablespoon Minced Garlic
- 2 tablespoons Flour
- 6 cups Chicken Broth
- 1 tsp Chicken Bouillon
- 1 tsp Sea Salt
- ½ tsp Oregano
- ½ tsp Thyme
- Dash of Red Pepper Flakes
- 1 cup Heavy Cream
- 3 Medium Russet Potatoes, chopped
- Salt & Pepper, to taste
- 1 cups Chopped Kale
- ½ cup Grated Parmesan, for garnish
Instructions:
- Cook the sausage: Add the mild Italian sausage to a pan and cook until browned, breaking it up into crumbles. Drain excess fat and set aside.
- Cook the bacon: In a large pot, cook the bacon strips over medium heat until crispy. Once done remove the strips from the pot, leaving the bacon grease, and transfer them to a plate lined with paper towels to drain, and crumble when cool. Set aside for garnish.
- Sauté the vegetables: Add the diced onion to the pot with the excess bacon grease and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Make the roux: Sprinkle in the flour and stir for 1-2 minutes to cook out the raw flour taste.
- Add the broth and seasonings: Gradually stir in the chicken broth, ensuring the flour is fully dissolved. Add the chicken bouillon, sea salt, oregano, thyme, and red pepper flakes. Bring the mixture to a boil.
- Cook the potatoes: Add the chopped russet potatoes to the pot and reduce the heat to a simmer. Cook for 15-20 minutes or until the potatoes are tender.
- Add the kale and cream: Stir in the chopped kale and heavy cream. Simmer for another 5 minutes until the kale is wilted and the soup is creamy. Adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls, and garnish with crumbled bacon and grated Parmesan. Enjoy!
Storage and Reheating Instructions:
Let the soup cool to room temperature before transferring it into an airtight container. It will last for up to 4 days in the fridge or 4 months in the freezer.
You can reheat it on the stove over medium-low heat or microwave individual portions. If the soup thickens after cooling (which is totally normal), just add a splash of chicken broth or water to loosen it back up.
Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Yes! Follow the recipe as usual, but stop right before adding the kale and cream. Store the soup base in an airtight container in the fridge for up to 4 days. When you’re ready to serve, heat the soup on the stove, stir in the kale and cream, and let it simmer for 5 minutes until the kale is wilted and the soup is creamy.
Substitutions & Variations
- Sausage: If you prefer spicy, use hot Italian sausage instead of mild for that extra kick. Turkey sausage or even plant-based sausage can be great alternatives if you’re looking for a lighter or vegetarian option.
- Potatoes: Russet potatoes are classic for this recipe, but you can substitute them with Yukon golds for a creamier texture or even red potatoes for a slightly sweeter flavor.
- Cream: Dairy-free? No worries! You can substitute the heavy cream with coconut milk or a dairy-free cream alternative. Just know that coconut milk may add a hint of sweetness, but it’s still delicious!
- Kale: Not a kale fan? You can easily swap it out for spinach or even Swiss chard. Spinach will cook faster, so just add it in at the very end.
Helpful Cooking Notes
- Don’t skip the bacon grease: Using bacon grease to sauté the onions and garlic adds an extra layer of flavor that really elevates this soup. If you’re avoiding bacon, you can use olive oil or butter, but that smoky bacon flavor adds something special.
- Cut your potatoes evenly: Try to chop your potatoes into similar-sized pieces so they cook evenly. No one wants a soup with half-mushy, half-crunchy potatoes!
- Go slow with the cream: When adding the heavy cream, pour it in gradually while stirring to prevent it from curdling. Adding it to a too-hot soup could cause separation, and we want that creamy consistency to shine through.
- Season to taste: Remember, seasoning is subjective! After adding your broth and before serving, always taste your soup. Need more salt? Want a little more spice? This is your chance to adjust it to your taste buds’ delight!
- Crusty bread is a must: Serve your Zuppa Toscana with some warm, crusty bread for dipping. It’s practically a rule!
Try Some of our Other Favorite Soup Recipes
Zuppa Toscana is loaded with savory sausage, crispy bacon, tender potatoes, and creamy broth. It’s the perfect cozy meal in just 45 minutes.
INGREDIENTS
- 1 lb Mild Italian Sausage, drained
- 6 strips Bacon, for garnish
- 1 Onion, diced
- 1 tablespoon Minced Garlic
- 2 tablespoons Flour
- 6 cups Chicken Broth
- 1 tsp Chicken Bouillon
- 1 tsp Sea Salt
- ½ tsp Oregano
- ½ tsp Thyme
- Dash of Red Pepper Flakes
- 1 cup Heavy Cream
- 3 Medium Russet Potatoes, chopped
- Salt & Pepper, to taste
- 1 cups Chopped Kale
- ½ cup Grated Parmesan, for garnish
INSTRUCTIONS
- Cook the sausage: Add the mild Italian sausage to a pan and cook until browned, breaking it up into crumbles. Drain excess fat and set aside.
- Cook the bacon: In a large pot, cook the bacon strips over medium heat until crispy. Once done remove the strips from the pot, leaving the bacon grease, and transfer them to a plate lined with paper towels to drain, and crumble when cool. Set aside for garnish.
- Sauté the vegetables: Add the diced onion to the pot with the excess bacon grease and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Make the roux: Sprinkle in the flour and stir for 1-2 minutes to cook out the raw flour taste.
- Add the broth and seasonings: Gradually stir in the chicken broth, ensuring the flour is fully dissolved. Add the chicken bouillon, sea salt, oregano, thyme, and red pepper flakes. Bring the mixture to a boil.
- Cook the potatoes: Add the chopped russet potatoes to the pot and reduce the heat to a simmer. Cook for 15-20 minutes or until the potatoes are tender.
- Add the kale and cream: Stir in the chopped kale and heavy cream. Simmer for another 5 minutes until the kale is wilted and the soup is creamy. Adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls, and garnish with crumbled bacon and grated Parmesan. Enjoy!
NOTES
Storage and Reheating Instructions:
Let the soup cool to room temperature before transferring it into an airtight container. It will last for up to 4 days in the fridge or 4 months in the freezer. You can reheat it on the stove over medium-low heat or microwave individual portions. If the soup thickens after cooling (which is totally normal), just add a splash of chicken broth or water to loosen it back up.Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Yes! Follow the recipe as usual, but stop right before adding the kale and cream. Store the soup base in an airtight container in the fridge for up to 4 days. When you’re ready to serve, heat the soup on the stove, stir in the kale and cream, and let it simmer for 5 minutes until the kale is wilted and the soup is creamy.Substitutions & Variations
- Sausage: If you prefer spicy, use hot Italian sausage instead of mild for that extra kick. Turkey sausage or even plant-based sausage can be great alternatives if you’re looking for a lighter or vegetarian option.
- Potatoes: Russet potatoes are classic for this recipe, but you can substitute them with Yukon golds for a creamier texture or even red potatoes for a slightly sweeter flavor.
- Cream: Dairy-free? No worries! You can substitute the heavy cream with coconut milk or a dairy-free cream alternative. Just know that coconut milk may add a hint of sweetness, but it’s still delicious!
- Kale: Not a kale fan? You can easily swap it out for spinach or even Swiss chard. Spinach will cook faster, so just add it in at the very end.
Helpful Cooking Notes
- Don’t skip the bacon grease: Using bacon grease to sauté the onions and garlic adds an extra layer of flavor that really elevates this soup. If you’re avoiding bacon, you can use olive oil or butter, but that smoky bacon flavor adds something special.
- Cut your potatoes evenly: Try to chop your potatoes into similar-sized pieces so they cook evenly. No one wants a soup with half-mushy, half-crunchy potatoes!
- Go slow with the cream: When adding the heavy cream, pour it in gradually while stirring to prevent it from curdling. Adding it to a too-hot soup could cause separation, and we want that creamy consistency to shine through.
- Season to taste: Remember, seasoning is subjective! After adding your broth and before serving, always taste your soup. Need more salt? Want a little more spice? This is your chance to adjust it to your taste buds’ delight!
- Crusty bread is a must: Serve your Zuppa Toscana with some warm, crusty bread for dipping. It’s practically a rule!
NUTRITION
Serving: 6gCalories: 643kcalCarbohydrates: 28gProtein: 22gFat: 50gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.03gCholesterol: 129mgSodium: 2202mgPotassium: 825mgFiber: 2gSugar: 4gVitamin A: 1030IUVitamin C: 13mgCalcium: 158mgIron: 2mg
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