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Bowl of creamy Olive Garden-style Zuppa Toscana soup made with Italian sausage, bacon, potatoes, kale, and Parmesan cheese.

Olive Garden's Zuppa Toscana

5 from 1 vote
This Olive Garden-inspired Zuppa Toscana is rich, creamy, and loaded with Italian sausage, crispy bacon, tender potatoes, kale, and garlic. The addition of sun-dried tomatoes gives this homemade version even more flavor than the restaurant favorite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 8 slices bacon chopped
  • 1 package Italian sausage
  • 1 bunch kale chopped
  • 1 yellow onion diced
  • 8 garlic cloves minced
  • ¼ cup sun-dried tomatoes chopped
  • 4 russet potatoes peeled and diced
  • 8 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon crushed red pepper flakes
  • 1 cup heavy whipping cream
  • Fresh grated Parmesan cheese for garnish (optional)

Method
 

  1. In a large Dutch oven or soup pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the Italian sausage and cook until browned, breaking it into crumbles as it cooks. Drain excess grease if needed.
  3. Stir in the diced onion and cook for 4–5 minutes, until softened.
  4. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Return the cooked bacon to the pot.
  6. Stir in the chopped sun-dried tomatoes.
  7. Add the diced potatoes.
  8. Pour in the chicken broth.
  9. Season with the salt, black pepper, oregano, garlic powder, Italian seasoning, and crushed red pepper flakes.
  10. Bring the soup to a boil. Reduce the heat to medium-low, cover, and simmer for about 15 minutes, or until the potatoes are fork tender.
  11. Stir in the heavy whipping cream and cook for another 5 minutes.
  12. Add the chopped kale and stir until wilted, about 2–3 minutes.
  13. Serve hot with freshly grated Parmesan cheese on top, if desired.

Notes

  • Mild or hot Italian sausage both work well depending on your spice preference.
  • Sun-dried tomatoes add a rich depth of flavor but can be omitted for a more traditional copycat version.
  • Store leftovers in the refrigerator for up to 4 days.