You know that creamy, hearty soup you can’t resist ordering at Olive Garden? This is it—but better. Packed with tender potatoes, savory sausage, crispy bacon, and fresh kale, this homemade version will make you ditch the restaurant forever. It’s comfort food in a bowl, perfect for a chilly day or when you just need a hug in soup form.
Why You’ll Love This Recipe
- Restaurant Quality: It’s even creamier and tastier than the Olive Garden classic.
- Budget-Friendly: Make a big pot at home for a fraction of the cost.
- Simple Ingredients: Nothing fancy—just pantry staples and fresh produce.
- Customizable: Adjust the creaminess, spice level, and even the ingredients to your taste!
Ingredients
Here’s a quick look at what you’ll need:
- Italian sausage (spicy or mild, your call!)
- Potatoes
- Kale (or substitute with spinach)
- Chicken broth
- Heavy cream
- Bacon
Full ingredient details are listed below!
Directions
Step 1: Cook the Bacon
Start by frying your bacon in a large pot until it’s crispy. Remove it and set it aside, but leave a bit of the bacon grease in the pot for extra flavor.
Step 2: Brown the Sausage
Add the Italian sausage to the pot and cook until browned. Break it into small pieces as it cooks. Once done, drain any excess grease.
Step 3: Sauté the Garlic and Onion
Toss in some minced garlic and diced onion. Sauté until fragrant—it’s the foundation of that rich flavor.
Step 4: Add the Broth and Potatoes
Pour in the chicken broth and bring it to a gentle boil. Add sliced potatoes and let them cook until tender, about 10–15 minutes.
Step 5: Stir in the Kale and Cream
Once the potatoes are fork-tender, reduce the heat and stir in your chopped kale. Let it wilt for a minute or two, then add the heavy cream for that creamy, luxurious finish.
Step 6: Top with Crispy Bacon
Crumble the crispy bacon and sprinkle it on top before serving. Each bite will have that smoky, salty crunch you love.
Expert Tips and Tricks
- Choose the Right Potatoes: Yukon gold or russet potatoes work best—they stay tender without falling apart.
- Spice it Up: Use spicy Italian sausage or add a pinch of red pepper flakes for a kick.
- Don’t Skip the Bacon Grease: It adds depth to the soup’s flavor, so don’t clean the pot entirely after cooking the bacon.
Recipe Variations and Possible Substitutions
- Lighten It Up: Swap heavy cream with half-and-half or coconut milk for a lighter version.
- Vegetarian Option: Use veggie sausage and vegetable broth. You can also skip the bacon entirely.
- Extra Veggies: Add carrots, celery, or zucchini for more nutrients.
Serving and Pairing Suggestions
- Crusty Bread: Serve this soup with a warm loaf of sourdough or baguette for dipping.
- Side Salad: A crisp Caesar or simple garden salad pairs perfectly.
- Wine Pairing: A glass of chilled Pinot Grigio or a light red like Chianti complements the flavors beautifully.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: This soup freezes well—just leave out the cream until you’re ready to reheat. Add it in after thawing and reheating.
- Reheating: Warm on the stove over medium-low heat, stirring occasionally. Add a splash of broth or cream if it thickens too much.
FAQs
1. Can I make this soup ahead of time?
Definitely! It tastes even better the next day as the flavors meld together. Just reheat gently on the stove.
2. What’s the best way to cut the potatoes?
Slice them into thin, even rounds or half-moons for quick and uniform cooking.
3. Can I use spinach instead of kale?
Yes! Spinach is a great substitute and wilts even faster. Just stir it in at the very end.
4. How can I make it dairy-free?
Swap the heavy cream for coconut milk or your favorite non-dairy alternative. You’ll still get that creamy texture!
In Conclusion
This homemade Zuppa Toscana Soup is hearty, comforting, and so much better than the restaurant version. It’s a hit every time I make it—friends, family, even picky eaters can’t get enough. Give it a try, and let me know how it turns out. You might just find yourself making it on repeat like I do!
Print
Better Than Olive Garden: This Zuppa Toscana Soup Will Warm Your Soul
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (normal) 1x
- Category: Soup
- Method: Simmering
- Cuisine: Italian
- Diet: Gluten Free
Description
This Zuppa Toscana recipe is a comforting and hearty soup that’s rich, creamy, and full of flavor. Packed with savory Italian sausage, tender potatoes, and fresh kale, it’s a homemade version that’s even better than Olive Garden’s! Perfect for cozy dinners or when you’re craving comfort food.
Ingredients
- 1 lb (450g) Italian sausage (mild or spicy)
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups (960ml) chicken broth
- 3 cups (720ml) water
- 4–5 medium russet potatoes, thinly sliced or diced
- 2 cups (60g) kale, chopped and stems removed
- 1 cup (240ml) heavy cream
- Salt and pepper to taste
- Optional: Red pepper flakes, grated Parmesan for garnish
Instructions
- Heat a large pot over medium heat. Cook the bacon until crispy, then transfer to a plate lined with paper towels. Reserve 1–2 tablespoons of bacon grease in the pot.
- Add the Italian sausage to the pot and cook until browned, breaking it up into crumbles. Remove the sausage with a slotted spoon and set aside.
- In the same pot, sauté the diced onion until translucent, about 3–4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and water, scraping the bottom of the pot to deglaze. Add the sliced potatoes and bring to a boil. Reduce heat and simmer for 10–15 minutes, or until the potatoes are tender.
- Stir in the cooked sausage, bacon, and chopped kale. Simmer for 2–3 minutes, until the kale is wilted.
- Lower the heat and gently stir in the heavy cream. Simmer for another 5 minutes without boiling. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
- Serve hot, garnished with Parmesan cheese if preferred.
Notes
- For a lighter option, you can use half-and-half instead of heavy cream.
- Swap kale with spinach if preferred, but add it at the very end to avoid overcooking.
- This soup pairs beautifully with a slice of crusty bread or garlic knots!
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 2g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg