Go Back
–+ servings

Zuppa Toscana {Olive Garden Copycat}

Felesha Bell
This comforting Olive Garden (OG) Zuppa Toscana copycat is loaded with big flavor and may even be tastier than the original!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Cuisine Italian
Servings 6 -8

Ingredients
  

  • 6 slices thick cut bacon cooked and chopped
  • 3 russet potatoes discs sliced 1/4 inch thick, then in half
  • 2 T. extra virgin olive oil
  • 1.25 lb. hot Italian sausage I used Rinaldi
  • 1 small onion diced (about 1 cup)
  • 4 garlic cloves minced
  • 3 c. kale chopped
  • 6 c. chicken broth
  • 2 c. heavy cream
  • 1 tsp. dried oregano
  • kosher salt to taste
  • pepper to taste

Instructions
 

  • Bring a large pot of water to a boil and cook the potatoes until tender (7-10 minutes). Drain and set aside.
  • In the same pot, heat olive oil over medium-high heat. Cook the sausage breaking it up with a wooden spoon along with the onions and garlic and cook until browned. Drain and return to pot.
  • Add chicken broth, cream, and oregano. Simmer for 30 minutes at medium-low heat.
  • Add cooked bacon, kale, potatoes and simmer for 15 more minutes. Serve with garlic bread sticks. Say Grace and enjoy!
Tried this recipe?Let us know how it was!