Print

The Ultimate Creamy Copycat Olive Garden Zuppa Toscana Soup (Stovetop & Slow Cooker Versions)

A close-up of a hearty bowl of Zuppa Toscana soup featuring sausage, potatoes, kale, and topped with crumbled bacon and Parmesan.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the famous restaurant-style Zuppa Toscana soup at home. This recipe delivers the creamy, hearty flavor you love, featuring Italian sausage, tender potatoes, and kale.

Ingredients

Scale
  • 1 pound Italian sausage (mild or spicy)
  • 4 slices bacon, chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 pound russet potatoes, peeled and thinly sliced
  • 1/2 cup dry white wine (optional)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • 1/2 cup heavy cream
  • 4 cups fresh kale, stems removed and chopped
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Instructions

  1. In a large pot or Dutch oven over medium heat, cook the bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the Italian sausage to the pot. Break it up with a spoon and cook until browned. Drain off excess grease.
  3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken broth and white wine (if using). Add the Italian seasoning and red pepper flakes. Bring the mixture to a simmer.
  6. Add the sliced potatoes. Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  7. Stir in the heavy cream and chopped kale. Cook for another 5 minutes, or until the kale wilts slightly. Do not boil after adding the cream.
  8. Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and the soup is creamy. Season with salt and pepper to your preference.
  9. Ladle the soup into bowls. Top each serving with the reserved crumbled bacon and extra Parmesan cheese.

Notes

  • For the Slow Cooker Version: Brown the sausage and bacon on the stovetop first. Transfer the cooked sausage, bacon, onion, garlic, broth, wine (if using), potatoes, Italian seasoning, and red pepper flakes to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the heavy cream, kale, and Parmesan cheese during the last 30 minutes of cooking.
  • If you prefer a lower-carb option, substitute the potatoes with 1 pound of cauliflower florets. Add the cauliflower when you add the broth and cook until tender.
  • Use mild or spicy Italian sausage based on your preference for heat.

Nutrition

Find it online: https://frostedfancies.com/zuppa-toscana-soup-recipe-easy-one-pot/