Zuppa Toscana (Olive Garden Copycat)

This Zuppa Toscana recipe features authentic Italian sausage, tender Yukon Gold potatoes, fresh kale, and a creamy broth made with chicken stock and heavy cream. This hearty soup combines bold flavors with simple ingredients for a comforting meal perfect for any season. Ideal for quick weeknight dinners or meal prep, this Olive Garden-inspired soup delivers rich taste with minimal effort. Easy to customize with substitutions like turkey sausage or dairy-free cream alternatives.

Ingredients

• 1 pound ground Italian sausage (spicy recommended)
• 3 garlic cloves, minced
• 1 medium white onion, peeled and diced
• 1.5 pounds Yukon Gold potatoes, diced
• 5 to 6 cups chicken stock
• 2 to 3 cups chopped fresh kale
• 1 cup heavy whipping cream
• Fine sea salt and freshly ground black pepper, to taste
• 6 slices bacon, cooked and crumbled

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Instructions

1. Cook the Sausage:
   In a large stockpot over medium-high heat, cook the Italian sausage, breaking it into small pieces as it cooks. Once browned and fully cooked, transfer the sausage to a plate using a slotted spoon. Reserve 1 tablespoon of the sausage grease in the pot and discard the rest. (For less grease, briefly rinse the cooked sausage in a strainer.) Set the sausage aside.
2. Sauté Aromatics:
   Add the diced onion to the stockpot with the reserved grease and sauté for about 5 minutes, stirring occasionally. Add the minced garlic and cook for 1 more minute.
3. Add Potatoes and Broth:
   Stir in the diced potatoes, chicken stock, and the cooked sausage. Bring the mixture to a simmer over medium heat.
4. Simmer the Soup:
   Reduce heat to medium-low and let the soup simmer for 10 minutes, or until the potatoes are tender.
5. Add Kale and Cream:
   Stir in the chopped kale and heavy cream. Simmer for an additional 5 minutes, allowing the kale to soften.
6. Season and Serve:
   Season the soup with salt and freshly ground black pepper to taste. Serve hot, garnished with the crumbled bacon.

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Why You’ll Love This Recipe

• Classic Italian flavors combined in a creamy, hearty soup.
• Quick and easy to prepare, perfect for weeknight dinners.
• Combines comforting potatoes, savory sausage, and nutritious kale.
• Copycat version of the popular Olive Garden favorite.

Tips

• Use Yukon Gold potatoes for a creamy texture that holds up well in soup.
• Rinsing cooked sausage reduces excess grease for a lighter dish.
• Adjust spice level by choosing mild or spicy Italian sausage.
• For a thicker soup, simmer longer to reduce the broth.

Variations and Substitutions

• Substitute kale with spinach or Swiss chard for a different green.
• Use turkey sausage for a leaner option.
• Swap heavy cream for half-and-half or coconut milk for dairy-free.
• Add crushed red pepper flakes for extra heat.

FAQs

Q: Can I make this soup ahead of time?
A: Yes, it tastes even better the next day after flavors meld. Reheat gently and add more broth if needed.

Q: Can I freeze Zuppa Toscana?
A: Yes, but omit the cream when freezing. Add cream when reheating.

Q: What if I don’t have Yukon Gold potatoes?
A: Russet or red potatoes can be used, though texture may vary slightly.

Serving

Serve Zuppa Toscana warm in bowls, accompanied by crusty bread or garlic bread for dipping.

Suggestions

• Garnish with freshly grated Parmesan for extra flavor.
• Pair with a simple green salad to round out the meal.
• Add a squeeze of fresh lemon juice for brightness if desired.