Print
Olive Garden Zuppa Toscana Soup Copycat

Olive Garden Zuppa Toscana Soup

Olive Garden Zuppa Toscana Soup is a fan favorite hearty soup with kale, potatoes, sausage, cream and bacon.
Course Soup
Cuisine Italian
Keyword Zuppa Toscana Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 520 kcal
Author Sabrina Snyder

Ingredients

  • 1 pound Italian sausage , mild
  • 1 teaspoon crushed red pepper
  • 1/2 pound bacon , chopped
  • 1 yellow onion , chopped
  • 3 cloves garlic , minced
  • 4 cups chicken broth
  • 2 pounds russet potatoes , peeled and chopped
  • 1 cup heavy cream
  • 1 bunch fresh kale , tough stems removed
US Customary - Metric

Instructions

  1. Add the bacon Italian sausage and red pepperĀ flakes to a large dutch oven on medium high heat and cook until well browned. Once that's done, remove the sausage from the pot and discard the fat.
  2. Reduce the heat to medium, then add in the bacon. Cook until slightly crispy, then remove the bacon - however, you should leave the fat this time around. Add in the onions and garlic, and cook them for 5-7 minutes until softened.

  3. Finally, add the chicken broth, bacon, potatoes, and kale - bringing the ingredients to a boil. Once the broth reaches a rolling boil, continue to simmer the soup, leaving the pot uncovered for 20 minutes until the potatoes are tender. Add the sausage and heavy cream, stir together, and serve.

Nutrition Facts
Olive Garden Zuppa Toscana Soup
Amount Per Serving
Calories 520 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 17g 85%
Cholesterol 102mg 34%
Sodium 1054mg 44%
Potassium 818mg 23%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 1g
Protein 15g 30%
Vitamin A 10.4%
Vitamin C 21.1%
Calcium 5.8%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.