Olive Garden Copycat Zuppa Toscana

Olive Garden Copycat Zuppa Toscana

Serves: 4 People
Cooking Time: 45 Minutes
Olive Garden Copycat Zuppa Toscana


  • 1 tablespoon extra virgin olive oil
  • 8 oz Italian sausage
  • 1 yellow onion, chopped
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 large russet potato, wash, sliced in half, and then in 1/4 inch slices
  • 2 slices cooked bacon, chopped
  • 1 cup chicken broth
  • 1 quart water
  • 1 cup kale, chopped


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  1. Heat the olive oil in a large pot over medium-high heat. Add the chopped uncooked sausage and cook until crumbly, browned, and no longer pink, 10 to 15 minutes.
  2. Reduce the heat to low. Add onion, garlic, salt, pepper, and red pepper flakes to the pot and cook until onion is translucent. Set aside.
  3. In the same pot, add potato and bacon. Slowly add the chicken broth and water and stir occasionally. Bring to a boil over high heat and boil until fork tender, about 20 minutes.
  4. Reduce the heat to medium and add the cooked sausage mixture and your kale. Cook for about 5 minutes, simmering slightly. Remove from the heat, check for taste and then serve.