Did you know that Olive Garden makes all of their soups in-house daily? I know this because I actually worked there for more than a decade, believe it or not! But the fact that the soups are made from scratch must be the reason they are one of the best things on the OG menu. If you’re like me, and want to save time, money, and relax at home – this Copycat Olive Garden Zuppa Toscana recipe tastes just like the real thing!
This recipe makes a huge pot of delicious, spicy sausage and potato soup filled with bright green kale leaves! Everything comes together in just one pot, and all of the ingredients are easy to find at any local grocery store.
Preparing the Ingredients
For this recipe, things move quickly, so you will want all of the ingredients on hand and prepared ahead of time. This is especially true for the entire head of peeled and minced garlic! The onion and kale should also be prepared beforehand so you can keep moving through the recipe without distraction. I like to partially peel the potatoes so they still look a bit rustic in the soup, but I don’t leave so much skin on that it affects the texture.
Making the Copycat Olive Garden Zuppa Toscana
In a large pot or Dutch oven over medium-high heat, sauté chopped bacon until browned (about 5-7 minutes). Transfer to paper towel lined plate and set aside. Remove all but 1 tablespoon of the bacon grease from the pot.
Next, sauté and crumble the Italian sausage, seasoning the meat with crushed red pepper, a pinch of salt and black pepper, and the dried basil and oregano. Once browned and cooked through, transfer sausage to the paper towel lined plate and set aside.
Remove all but 1 tablespoon of grease from the pot. Add in 2 tablespoons of butter and stir until melted.
Add the diced onion and sauté until translucent, about 3-4 minutes. Add in the minced garlic and sauté for 1-2 more minutes.
Pour in the chicken broth and water, stirring to combine. The soup doesn’t look like much at this point, but it will all come together at the end!
Stir in the sliced potatoes, and bring to a boil. Reduce heat to simmer for 14-15 minutes or until potatoes are easily pierced with a fork.
Transfer the cooked bacon and sausage from earlier back into the pot. Bring to a light boil for 1-2 minutes, then reduce heat back to low.
Stir in heavy cream and season with more salt and pepper, to taste. Add the Kale 5 minutes before serving. Serve with fresh grated Parmesan, as desired.
Copycat Olive Garden Zuppa Toscana
Ingredients
- 8 oz Bacon, finely chopped
- 1 lb Ground Italian Sausage
- 1 tsp Crushed Red Pepper Flakes
- 1/2 tsp Ground Basil
- 1/2 tsp Ground Oregano
- 2 Tbsp Salted Butter
- 1 medium Yellow Onion, diced
- 1 medium Garlic Head, about 10 cloves peeled and minced
- 7 cups Chicken Broth
- 3 cups Water
- 5 medium Russet potatoes, halfway peeled, sliced into 1/4 inch pieces
- 1 cup Heavy Whipping Cream
- Kosher Salt and Black Pepper, to taste
- 1 bundle Kale leaves, stripped and chopped (about 4-6 cups)
Instructions
- Prepare the garlic, onion, potatoes, and kale as stated in ingredient list.In a large pot or Dutch oven over medium-high heat, sauté chopped bacon until browned (about 5-7 minutes). Transfer to paper towel lined plate and set aside. Remove all but 1 tablespoon of the bacon grease from the pot.
- Sauté and crumble the Italian sausage, seasoning the meat with crushed red pepper, a pinch of salt and black pepper, and the dried basil and oregano. Once browned and cooked through, transfer sausage to the paper towel lined plate and set aside.Remove all but 1 tablespoon of grease from the pot. Add in 2 tablespoons of butter and stir until melted.
- Add the diced onion and sauté until translucent, about 3-4 minutes. Add in the minced garlic and sauté for 1-2 more minutes. Pour in the chicken broth and water, stirring to combine. Stir in the sliced potatoes, and bring to a boil. Reduce heat to simmer for 14-15 minutes or until potatoes are easily pierced with a fork.
- Transfer the cooked bacon and sausage from earlier back into the pot. Bring to a light boil for 1-2 minutes, then reduce heat back to low.
- Stir in heavy cream and season with more salt and pepper, to taste. Add the Kale 5 minutes before serving. Serve with fresh grated parmesan, as desired.
Notes
Like this recipe? Try my Fully Loaded Baked Potato Soup next!
Perfect OG Zuppa Toscana! Tastes just like the restaurant!