Zuppa Toscana Soup Recipe

Zuppa Toscana Soup Recipe

CopyCat Olive Garden Zuppa Toscana Soup Recipe loaded with Italian sausage, potatoes and kale in a creamy broth. This under 30-minute soup will become a favorite
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings


  • 6 oz bacon, chopped & cooked
  • 1 pound ground mild Italian sausage
  • 1 medium onion, finely chopped
  • 2 tsp olive oil
  • 1 large carrot, julienned
  • 6 garlic cloves, minced
  • 8 cups water
  • 32 oz chicken broth
  • 2 pounds potatoes (5-6 potatoes), diced
  • 1 tsp salt, or to taste
  • ¼ tsp ground black pepper, or to taste
  • ½ tsp red pepper flakes
  • 3 cups packed chopped kale, chopped
  • 1 1/3 cups heavy whipping cream


  • In a Dutch oven or large pot, saute the choped bacon until fully cooked. on medium heat. Remove from pot.
  • In the same pot, add the ground sausage and brown on medium/high heat until cooked. Remove from pot.
  • With the leftover bacon fat and 2 tsps oil saute the chopped onion until tender. Add the shredded carrots to the onions and saute until tender and cooked.
  • Add the minced garlic and cook until fragrant.
  • Pour in the water and chicken broth to the pot and bring to a light boil. Add the diced potatoes, and seasonings into the pot and cook on medium heat for about 12-14 minutes or until tender.
  • Add in the kale, cooked sausage, bacon, and heavy whipping cream to the soup and cooked for an additonal 5 minutes.
  • Serve and enjoy!


Calories: 389kcalCarbohydrates: 19gProtein: 13gFat: 29gSaturated Fat: 13gCholesterol: 83mgSodium: 879mgPotassium: 881mgFiber: 3gVitamin A: 4220IUVitamin C: 53.5mgCalcium: 122mgIron: 5mg
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