Olive Garden Zuppa Toscana Recipe

Shavu Bhardwaj

A rich, creamy Italian sausage and potato soup with wilted kale and a deeply flavored broth — just like Olive Garden's but made in your own kitchen in under an hour.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 People

Course: Main Course, Soup

Cuisine: American, Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Hot Italian sausage – 500g (1 lb), casings removed

Bacon or pancetta – 4 slices, roughly chopped

Yellow onion – 1 large, finely diced

Garlic – 4 cloves, minced

Chicken broth – 1 litre (4 cups), good quality

Water – 2 cups

Russet potatoes – 4 medium, thinly sliced, skin on

Curly kale – 1 bunch, stems removed, leaves torn

Heavy cream – 1 cup

Red chilli flakes – ½ tsp (optional, for extra heat)

Parmesan rind – 1 piece (optional but recommended)

Salt – to taste

Black pepper – to taste

Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Slotted spoon
Sharp knife and cutting board
Ladle for serving

Method

Step 1 — Render the Bacon

Set a large Dutch oven over medium heat. Add the chopped bacon or pancetta.

Cook for 4–5 minutes until fat is released and edges are crispy. Remove

with a slotted spoon and set aside. Leave the fat in the pot.

Step 2 — Brown the Sausage

Add the sausage to the same pot. Break it up with a wooden spoon. Let it

sit undisturbed for 1–2 minutes to get color before stirring. Cook until

fully browned, about 7–8 minutes. Remove and set aside with the bacon.

Step 3 — Soften the Onion

Reduce heat to medium-low. Add the diced onion to the remaining fat.

Season lightly with salt. Cook for 8 minutes, stirring occasionally,

until soft, sweet, and translucent. Do not rush this step.

Step 4 — Add Garlic

Add the minced garlic. Cook for 60 seconds until fragrant.

Step 5 — Build the Broth

Pour in the chicken broth and water. Drop in the Parmesan rind if using.

Bring to a gentle boil.

Step 6 — Cook the Potatoes

Add the sliced potatoes. Cook for 15–20 minutes until completely tender

and a few edges are starting to break apart — this naturally thickens

the broth.

Step 7 — Add Sausage and Bacon Back

Return the sausage and bacon to the pot. Stir together. Taste the broth

and adjust salt, pepper, and chilli flakes.

Step 8 — Add Kale

Reduce heat to low. Add the torn kale leaves. Stir in — it will look

like too much at first but wilts down in 3–4 minutes.

Step 9 — Finish with Cream

Pour in the heavy cream. Stir gently. Warm through for 3–4 minutes on

low heat. Do NOT boil after cream is added.

Step 10 — Serve

Remove Parmesan rind. Ladle into deep bowls. Top with freshly grated

Parmesan if desired. Serve with crusty bread.

Notes

Use HOT Italian sausage — mild sausage makes a flat, boring soup.
Mix hot and mild 50/50 if you want less heat.
Parmesan rind is optional but adds deep umami flavor to the broth.
Save rinds in a zip-lock bag in the freezer — they last for months.
Do NOT add cream while the soup is boiling — add it on low heat only
or the broth can turn grainy.
Soup tastes even better the next day — make it ahead if possible.
To freeze: freeze before adding cream. Add fresh cream when reheating.
Slow cooker version: Brown sausage and bacon first on stovetop, then
cook on low 6–7 hours. Add kale last 30 min, cream last 15 min.
For a heartier version: Add 1 can of drained cannellini beans along
with the sausage in Step 7.
Stores in fridge for up to 4 days in an airtight container.