Olive Garden Zuppa Toscana Recipe

I developed a Sausage and Kale Soup that pairs savory sausage and smoky bacon with hearty potatoes and kale into an unexpectedly creamy Zuppa Toscana.

I started tinkering with Olive Garden Zuppa Toscana years ago and it still surprises me. The mix of Italian sausage and kale feels wrong in the best way, like two stubborn friends who actually get along, and each spoonful makes you want to keep guessing what the real secret is.

It leans into big savory notes that pull you forward without being preachy, so you keep coming back for more. This Tuscan Soup has attitude, not just comfort, and if you like Sausage And Kale Soup twists you might find yourself rethinking what a weeknight bowl can do.

Ingredients

• Italian sausage adds protein and fat, gives lots of savory spice and richness
• Bacon brings smokey saltiness, extra fat, not healthy in large amounts
• Potatoes add carbs and fiber, make broth hearty and slightly creamy when cooked
• Kale gives color and fiber, a bitter green bite, vitamins and iron too
• Garlic adds pungent depth and aroma, small amount goes a long way
• Heavy cream smooths and fattens the soup, makes it rich and silky
• Chicken broth is the savory base, adds salt and umami without heaviness
• Parmesan sprinkles finish with salty umami and a cheesy kick

Ingredient Quantities

• 1 lb Italian sausage, casings removed (mild or spicy, whichever you like)
• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 to 3 garlic cloves, minced
• 4 medium russet potatoes (about 1.5 lbs), thinly sliced or diced
• 4 to 6 cups chicken broth
• 1 cup heavy cream (or 1 cup half and half if you want it lighter)
• 1 bunch kale (about 6 oz), stems removed and chopped
• 1 tablespoon olive oil
• 2 tablespoons all purpose flour (optional, for slight thickening)
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper to taste
• Grated Parmesan cheese for serving, optional

How to Make this

1. Heat a large pot or Dutch oven over medium heat and add the olive oil, then the chopped bacon. Cook until the bacon is crisp and some fat has rendered, scoop the bacon out and set aside but leave the fat in the pot.

2. Add the Italian sausage (casings removed) to the pot, break it up with a spoon and brown it well, about 5 to 7 minutes. Remove the browned sausage and set it with the bacon, leaving the browned bits in the pot.

3. Add the diced onion to the pot and sauté in the remaining fat until softened, about 4 minutes. Add the minced garlic and red pepper flakes if using and cook another 30 to 60 seconds until fragrant.

4. If you want a slightly thicker soup sprinkle the all purpose flour over the onions and garlic, stir and cook 1 minute to get rid of the raw flour taste.

5. Add the sliced or diced potatoes and pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer, then reduce heat and cook until the potatoes are tender, about 12 to 15 minutes.

6. Return the browned sausage and cooked bacon to the pot. Pour in the heavy cream (or half and half if you want it lighter) and stir, heat gently so the soup warms through but don’t let it boil or the cream might separate.

7. Add the chopped kale and simmer until the kale is wilted and tender, usually 3 to 5 minutes depending on how big the pieces are.

8. Taste and season with salt and pepper, add a pinch more red pepper flakes if you want a little extra heat. If the soup is too thin simmer a few more minutes to reduce, if too thick add a splash more broth.

9. Ladle into bowls and serve with grated Parmesan on top if you like. Leftovers get even better the next day so don’t be shy about making extra.

Equipment Needed

1. Large pot or Dutch oven, 6 to 8 quart, this is where you brown the bacon and sausage then finish the soup
2. Wooden spoon or heatproof spatula to break up sausage and scrape up browned bits
3. Slotted spoon or spider to lift out the bacon and sausage pieces so the fat stays in the pot
4. Sharp chef knife for chopping onion garlic kale and dicing potatoes
5. Cutting board, sturdy enough for all that chopping
6. Measuring cups and measuring spoons for broth cream and flour
7. Ladle for serving into bowls
8. Potato peeler and a colander for rinsing the kale and draining if you need to, dont skip rinsing clutter or grit

FAQ

Olive Garden Zuppa Toscana Recipe Substitutions and Variations

• Italian sausage: swap for ground pork seasoned with fennel, oregano and a pinch of red pepper flakes; or use turkey or chicken sausage for a lighter bowl; or try a plant based Italian sausage if you want vegetarian.
• Bacon: use pancetta or guanciale for a richer, more authentic pork flavor; or turkey bacon or diced smoked ham for less fat; or skip it and add a teaspoon smoked paprika to get that smoky note.
• Russet potatoes: substitute Yukon Golds for a creamier, buttery texture and faster cooking; or sweet potatoes for a slightly sweet, autumn twist (cook times vary); or chopped cauliflower for a low carb option.
• Heavy cream: use half and half for a lighter soup; or stir in 1 cup whole milk plus 2 tablespoons melted butter if you dont have cream; or try canned coconut milk for dairy free, but it will add a mild coconut flavor; or temper in plain Greek yogurt off the heat for tangy creaminess.

Pro Tips

1) Crisp the bacon well and save the fat, dont throw it away. Use that fat to brown the sausage so you get way more flavor, and always scrape up the browned bits with a splash of broth or even a little white wine to layer flavor. Set some of the bacon back on top at the end so you get texture.

2) Cut the potatoes uniform or dice them small so they cook evenly, or parboil bigger chunks so you dont overcook the sausage or kale while waiting for them. If you want the soup creamier without extra flour, mash a cup or two of the cooked potatoes against the pot wall or blitz briefly with an immersion blender, then stir it back in.

3) Dont let the cream boil. Warm it and stir it in off the heat or on the lowest burner and heat gently, or it can split. If it does start to separate, whisk in a little cold broth or an extra splash of cream off heat and it usually comes back together.

4) Prep the kale right: strip the stems and chop fine, or massage the leaves with a little oil and salt for a minute to soften them and take away bitterness. Add the kale at the end so it stays bright, and finish the whole pot with a squeeze of lemon or a teaspoon of vinegar and grated Parmesan to lift the whole dish.