Easy 30-Minute Olive Garden Zuppa Toscana Soup

Name: Easy 30-Minute Olive Garden Zuppa Toscana Soup
Prep time: 10 min
Cook time: 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 5 slices beef bacon (chopped); 1 pound bulk Italian turkey sausage; 1 large onion (diced); 7 large cloves garlic (crushed); 6 cups chicken stock; 1 pound yellow potatoes (cubed); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (more or less to taste); 5 cups chopped kale; 1 cup heavy whipping cream; Freshly-grated parmesan cheese (for garnish)

This copycat Olive Garden Zuppa Toscana is a hearty creamy soup loaded with bacon, Italian sausage, potatoes, and kale that comes together in just 30 minutes. It's an ideal weeknight dinner and freezes beautifully for meal prep.

🍴Olive Garden Copycat

🌍Italian 🏷️Olive garden zuppa toscana 🏷️Olive garden zuppa toscana recipe 🏷️Tuscan soup recipe Zuppa toscana

🏷️

🏷️Zuppa toscana recipe

🏷️Zuppa toscana soup

Total

Servings

8

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Anediblemosaic · by Faith Gorsky

Ingredients

5 slices beef bacon (chopped)
1 pound bulk Italian turkey sausage
1 large onion (diced)
7 large cloves garlic (crushed)
6 cups chicken stock
1 pound yellow potatoes (cubed)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (more or less to taste)
5 cups chopped kale
1 cup heavy whipping cream
Freshly-grated parmesan cheese (for garnish)

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Instructions

1
Crisp the bacon. Add the bacon to a 5 to 6-quart pot over medium-high heat. Cook until the bacon is crispy, about 3 minutes. Transfer 2/3 of the bacon to a bowl to sprinkle on top when serving.
2
Brown the sausage, and then soften the onion. To the same pot, add the sausage, using a wooden spoon to break up the meat. Cook until browned, about 3 minutes (TIP: the sausage doesn’t won't be fully cooked at this point).Turn the heat down to medium. Add the onion and garlic and cook 3 minutes, stirring occasionally.
3
Let it cook. Stir in the chicken stock, potato, salt, black pepper, and crushed red pepper flakes. Bring up to a boil, and then cover the pot, turn the heat down so it doesn’t boil over, and cook until the potato is tender, about 5 to 10 minutes.
4
Finishing touches. Stir in the kale and cook (uncovered) until it’s wilted, about 3 minutes, stirring occasionally.Stir in the cream and remove from the heat.
5
Enjoy. Serve with the crispy bacon and freshly-grated parmesan cheese sprinkled on top.

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Tips & Notes

Pro tips

Cube potatoes uniformly (about ½-inch pieces) so they cook in the same 15-20 minute window as the broth simmers.
Brown the bacon and sausage thoroughly before adding other ingredients—this builds flavor and helps render fat for a richer broth.
Add kale in the final 5 minutes so it wilts without becoming mushy or losing its nutrients.
Taste and adjust seasoning after simmering; potatoes absorb salt, so you may need to add more salt and pepper at the end.

Substitutions

Beef bacon → pancetta or guanciale (Italian cured pork adds deeper flavor)
Turkey sausage → spicy Italian sausage or fennel sausage (adjust red pepper flakes accordingly)
Kale → spinach or Swiss chard (add in final 2 minutes to prevent wilting)
Chicken stock → vegetable stock or beef broth (beef broth shifts flavor toward heartier profile)

Storage & make-ahead

Store in an airtight container for up to 4 days in the refrigerator, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat, adding broth as needed to reach desired consistency.

Common Questions

Can I use regular pork sausage instead of turkey sausage?

Yes. Pork Italian sausage works well and delivers richer flavor, though it will add more fat to the broth.

How do I prevent the soup from becoming too thick?

The potatoes will naturally soften and thicken the broth. If it becomes too thick, thin with additional chicken stock or water after cooking.

Can I make this soup ahead of time?

Yes. Store in an airtight container for up to 4 days in the refrigerator, or freeze for up to 3 months. Reheat gently on the stovetop, adding stock if needed.

What type of kale works best?

Lacinato (dinosaur) kale holds up better than curly kale when simmered, though either variety works. Chop finely for even distribution.

Can I make this in a slow cooker?

Yes. Brown the bacon and sausage first, then add all ingredients to a slow cooker on low for 4-6 hours or high for 2-3 hours until potatoes are tender.