Olive Garden’s Zuppa Toscana is an easy-to-make, flavorful soup that has a slight kick. The Zuppa Toscana recipe is basically a potato soup recipe with fresh greens, some spicy sausage, and smoked bacon. I’m sure that every Italian household had a Zuppa Toscana recipe because it uses inexpensive ingredients one might have in the house. It can be altered based on what you currently have on hand – you can substitute escarole for kale or water for chicken broth, etc. However, the recipe below is a copycat recipe for the amazing Olive Garden Zuppa Toscana. It is quick and easy to make and is great served up front, as a stand-alone meal, or with a salad or soup.
- 1 lb. spicy Italian sausage – crumbled
- 1/2 lb. smoked bacon – chopped
- 1 qt. water
- (2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
- 2 lg. russet potatoes – scrubbed clean, cubed
- 2 garlic cloves – peeled, crushed
- 1 med. onion – peeled, chopped
- 2 cups chopped kale
- 1 cup heavy whipping cream
- salt and pepper – to taste
- Italian Herbs & Spices to taste
- In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
- In a skillet over medium-high heat, brown bacon; drain, set aside.
- Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
- Add sausage and bacon to pot; simmer for 10 minutes.
- Add kale and cream to pot; season with salt and pepper/herbs and spices; heat through.