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Copycat Olive Garden Zuppa Toscana – Cozy, Creamy, and Comforting

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound Italian sausage (mild or hot; bulk or casings removed)
  • 4–6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely diced
  • 3–4 cloves garlic, minced
  • 5 cups low-sodium chicken broth
  • 4–5 medium russet potatoes, scrubbed and thinly sliced into half-moons
  • 1 bunch curly kale, ribs removed and leaves torn
  • 1 cup heavy cream (or half-and-half for lighter)
  • 1 teaspoon crushed red pepper flakes (optional, for extra heat)
  • Salt and freshly ground black pepper, to taste
  • Olive oil, if needed
  • Parmesan cheese, for serving (optional)

Method
 

  1. Brown the bacon: Place a large pot or Dutch oven over medium heat. Add chopped bacon and cook until crisp, 6–8 minutes. Transfer bacon to a paper towel-lined plate. Leave about 1 tablespoon of drippings in the pot.
  2. Cook the sausage: Add the Italian sausage to the pot. Break it up with a spoon and cook until browned and cooked through, 6–8 minutes. If there’s excess grease, drain it off, leaving about 1 tablespoon for flavor.
  3. Sauté aromatics: Add diced onion to the pot with the sausage. Cook until softened and translucent, 4–5 minutes. Stir in minced garlic and cook 30–60 seconds, just until fragrant. Don’t let the garlic brown.
  4. Simmer the potatoes: Pour in the chicken broth and bring to a gentle boil. Add sliced potatoes, reduce heat to a simmer, and cook 12–15 minutes, or until potatoes are tender but not falling apart. Skim any foam if needed.
  5. Add heat (optional): Stir in crushed red pepper flakes for extra spice. Taste the broth before adding—your sausage may already bring plenty of heat.
  6. Stir in the kale: Add the torn kale and cook 2–3 minutes, just until wilted and bright green. You want it soft but still vibrant.
  7. Finish with cream: Lower the heat to prevent boiling. Stir in heavy cream and the cooked bacon. Simmer 2–3 minutes to warm through. Season with salt and pepper to taste.
  8. Serve: Ladle into bowls and top with grated Parmesan if you like. Serve with crusty bread to soak up the broth.