Zuppa Toscana (Olive Garden Copycat)

  • Author: Chew Out Loud
  • Yield: about 8 servings 1x
  • Category: soup, stew, main


This Zuppa Toscana is a mouthwatering replica of the one served at Olive Garden, except that homemade is always better! Fresh, hot, and makes a big pot that tastes delicious as leftovers. It will be a sure hit!



  • 1 lb Italian sausage, casings removed
  • 12 slices bacon, cooked and diced
  • 1 yellow onion, chopped
  • 7 1/2 cups chicken broth
  • 1 1/2 lbs russet potatoes, cleaned and sliced into thin pieces
  • 1 1/2 tsp sugar
  • 1/2 tsp fennel seeds
  • 1 tsp garlic powder
  • 1 1/2 tsp table salt, plus more to taste if needed
  • 1 tsp freshly ground black pepper
  • 2 cups half and half
  • 2 cups packed kale, choped into bite size pieces
  • finely shredded parmesan cheese for serving


  1. In a large heavy pot or dutch oven, over medium-high heat, cook sausage and break up into pieces while cooking. When cooked through, transfer sausage to a separate dish, but reserve 1-2 tsp of the grease in the pot. Add diced onions to pot and cook until onions are tender, about 5 minutes.
  2. Add chicken broth, potatoes, sugar, fennel seeds, garlic powder, salt, and pepper. Bring soup to a boil, and immediately reduce to medium-low. Stir in half and half, kale, and cooked sausage. Cover pot and simmer 10-15 minutes or just until potatoes are nicely tender. Add salt and pepper to taste, if needed.
  3. If desired, skim top to remove excess fat from soup. Ladle soup into bowls, garnished with diced bacon and parmesan.