Zuppa Toscana – Olive Garden Copycat Recipe


6 ounces bacon, chopped
1 pound Italian Sausage, “spicy” variety
1 medium garlic, 10 large cloves, peeled and chopped or pressed
1 medium onion, finely chopped
6 cups chicken broth (48 oz)
4 cups water (32 oz)
5 medium russet potatoes, peeled and cut into 1/4 inch thick pieces
1 bunch kale, leaves peeled and chopped (6 cups)
1 cup cream
Salt and black pepper to taste
Parmesan cheese for serving, optional


Place in a large 5 Place .5-quart pot or saucepan over medium-high heat, add chopped bacon and sauté until browned (5-7 minutes). Place the bacon on a paper towel-lined plate and pour 1 tablespoon of the remaining oil into the pot.Add the Italian sausage, breaking it up with the spatula and saute until cooked through (5 minutes). Place on a plate lined with paper towels.
Finely chop the onion and add it to the pot. Sauté for 5 minutes or until soft and golden brown, then add the minced garlic and sauté for 1 minute.
Add 6 cups broth and 4 cups water and bring to a boil.Add the sliced ​​potatoes and cook for 13 to 14 minutes or until easily pierced with a fork.
When the potatoes are almost cooked, add the chopped kale and boiled sausage and let everything cook over low heat.
Add 1 cup of cream and bring to a boil. Season with salt and black pepper and then remove from heat. Garnish with bacon and grated Parmesan.


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