Copycat Zuppa Toscana: I am a contributor to Life’s Little Sweets and this post originally appeared there as Homemade Zuppa Toscana.
We’re knee-deep in soup season and this Copycat Zuppa Toscana is a top contender for my favorite soup! Both because it’s tasty and because it’s easy to throw together. It could also be considered a good or bad thing that my whole family loves it. The last time I made it, the leftovers were barely a bowlful.Jump to Recipe or Print Recipe
Copycat Zuppa Toscana
When I was pregnant with my son, I used to pick up Olive Garden takeout fairly often. And since I was living in Indianapolis at the time and it was cold, I often went for their soups. But takeout can get expensive! And I have found, as I have with many recipes, that when you make it homemade, it just tastes better anyway. It’s a win-win. The first time I made this Copycat Zuppa Toscana soup, I sliced the potatoes thin like they do at Olive Garden. It was fine that way, but then I tried cutting the potatoes into cubes and I like it much better. Much more spoon-able. (Is spoon-able even a word? Well, it is now!) Another way I changed things up was by adding bacon. I don’t think Olive Garden adds bacon to theirs. If they do, it’s a very small amount. I love the saltiness it adds.
Ingredients for Copycat Zuppa Toscana
- Italian sausage
- Yellow onion
- Chicken broth
- Russet potatoes
- Heavy whipping cream
Kitchen Tools Needed for Copycat Zuppa Toscana
- Large pot or dutch oven
- Mixing spoon
- Cutting board
- Measuring cups and spoons
This Copycat Zuppa Toscana soup is one of the few ways I can get my family to eat kale. I don’t even have to plead with them by saying, “But it’s a superfood!” They just eat it up. (Maybe it has something to do with the bacon?) This Copycat Zuppa Toscana is creamy, warm, and can be made in one pot. And at the end of the day, who doesn’t like less dirty dishes in the sink?
Copycat Zuppa Toscana
- 16 oz. Italian sausage
- 1/2 lb. bacon cut into small pieces
- 1 large yellow onion diced
- 4 cloves garlic minced
- 4 cups chicken broth
- 2 large russet potatoes washed and cut into large cubes
- 8 oz. kale washed
- 1 pint heavy whipping cream
- 1 teaspoon black pepper
- Parmesan cheese optional
Brown the Italian sausage in a large pot or dutch oven. Remove and set aside.
In the same pot, add the bacon, onion, and garlic. Sauteé until the bacon is to the desired crispiness.
Add the chicken broth, potatoes, and cooked sausage. Simmer until potatoes are tender.
Add the kale, whipping cream, and black pepper. Simmer for 10 minutes.
Serve with Parmesan if desired.