Zuppa Toscana Is Thick, Meaty, and 100% Olive Garden-Approved (But Better!)
This version is thicker and heartier than the restaurant’s—exactly how most of us want it at home. Make it once and it will become your go-to cozy dinner all winter long. Enjoy every creamy, bacon-filled spoonful!
When you want that creamy, bacon-loaded soup from Olive Garden but want it richer, chunkier, and made in your own kitchen—this is the one. It’s packed with crispy bacon, juicy Italian sausage, tender potatoes, and silky kale, all in a velvety broth that coats your spoon. One pot, about 45 minutes, and dinner is ready.
What You’ll Need (Serves 6–8 big bowls)
- 6–8 strips thick-cut bacon, chopped
- 1 lb (450 g) Italian sausage (hot or mild – or use ground chicken/turkey)
- 1 large onion, finely diced
- 4–5 cloves garlic, minced or pressed
- 2–3 Tbsp all-purpose flour
- 6 cups (1.4 L) chicken stock or broth
- 5–6 medium russet potatoes, peeled and cut into ½–¾ inch cubes
- 1 cup (240 ml) heavy whipping cream
- 3–4 big handfuls fresh kale, stems removed and torn into bite-size pieces
- Salt, coarse black pepper, and a pinch of red chili flakes (optional)
- Freshly grated Parmesan and extra crispy bacon for topping
Step-by-Step – Watch It Come Together
1. Cook the Bacon First (Save That Liquid Gold)
Medium-high heat in a large Dutch oven or heavy pot. Add chopped bacon and cook until crispy (6–8 minutes). Scoop bacon out onto a paper-towel-lined plate, but leave about 1½–2 Tbsp bacon fat in the pot. (Pour the rest into a jar for later—you’ll thank me.)
2. Brown the Sausage in Bacon Fat
Drop the sausage straight into the hot bacon fat. Break it up and cook until nicely browned. Remove sausage to the same plate as the bacon, keeping the fat in the pot.
3. Soften Onions & Scrape Up the Flavor
Add diced onion to the pot. Stir and cook 3–4 minutes until soft and golden. All those brown bits stuck on the bottom? They’ll lift right up and make your soup taste incredible.
4. Garlic + Flour Magic (30 Seconds Only)
Stir in the garlic for just 30 seconds until fragrant. Sprinkle the flour over everything and keep stirring 1–2 minutes—this cooks out the raw flour taste and helps thicken the soup later.
5. Pour in Broth & Add Potatoes
Slowly pour in chicken stock while stirring. Add the cubed potatoes. Bring to a boil, then lower to a gentle simmer. Cover and cook 12–15 minutes until potatoes are fork-tender (they should slide off a fork easily).
6. Bring Back the Meats
Stir the cooked sausage and most of the crispy bacon back into the pot. Let everything warm through for 2–3 minutes.
7. Make It Creamy
Pour in the heavy cream and stir. Watch the soup turn that perfect creamy color. Add a generous pinch of black pepper, kosher salt, and optional chili flakes. Taste and adjust—you want it to taste amazing right now.
8. Wilt the Kale
Drop in the torn kale pieces. Stir and simmer 4–5 minutes until bright green and soft. The soup will thicken even more as the potatoes break down slightly.
9. Final Touch & Serve
Turn off the heat. Ladle into bowls, top with reserved crispy bacon bits and a snowy pile of freshly grated Parmesan. Grab some crusty bread and dig in.
Quick Custom Ideas
- Lighter version → use half-and-half or turkey sausage
- Extra heat → double the chili flakes or use hot sausage
- No pork → ground chicken + turkey bacon works perfectly
This version is thicker and heartier than the restaurant’s—exactly how most of us want it at home. Make it once and it will become your go-to cozy dinner all winter long. Enjoy every creamy, bacon-filled spoonful! 🥓🥔🥬
