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Zuppa Toscana Soup

Zuppa Toscana

Zuppa Toscana Soup - a copycat version of the Olive Garden soup that is perfect for a chilly night. Made with sausage, bacon, potatoes, and kale...it's a hearty soup that is perfect for dinner.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 8 -10 servings


  • 1 pound ground Italian sausage
  • 1/2 teaspoon crushed red pepper (more to taste)
  • 6 slices bacon, cooked and cut into pieces
  • 1/2 large onion, diced
  • 1 tablespoon minced garlic
  • 8 cups chicken broth (I like better than Bouillon chicken base)
  • 3-4 medium potatoes, peeled and thinly sliced (see Note)
  • 1 cup heavy cream
  • 5 cups kale, coarsley chopped (spinach can be substituted)


  1. Cook the Italian sausage and red pepper flakes in a Dutch oven (or large pot with a lid) over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain, remove from pan, and set aside. The purpose of removing it from the pan is to not boil it in the broth.

  2. Add the bacon and cook until browned. Remove from pan and set aside for later.

  3. Add the onions and garlic the the same Dutch oven; cook until onions are soft and translucent, about 5 minutes.
  4. Pour the chicken broth into the Dutch oven with the onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the kale and bacon into the soup a couple of minutes before serving.

Recipe Notes

You can control the thickness of the soup by the amount of potatoes you put in it. The original soup isn't extremely thick but is chunky.

Source: adapted from Allrecipes