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Zuppa Toscana Copycat Recipe

Zuppa Toscana is a classic Olive Garden copycat recipe. This creamy, hearty soup is the perfect way to warm up on a cold day.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Mediterranean
Servings 6 Servings
Calories 655 kcal



  • 6 slices thick cut bacon diced into 1 inch pieces
  • 1 pound Italian sausage mild or hot
  • 1/2 yellow onion diced
  • 1 whole head garlic peeled and chopped
  • 1 teaspoon fennel seed
  • 1/2 teaspoon crushed red pepper
  • 4 russet potatoes diced into bitesized pieces
  • 6 cups low sodium chicken broth
  • 2 cups water
  • 1 bunch curly kale removed from stem and rough chopped
  • 1 cup heavy cream
  • salt and pepper


  • Cook bacon in a large soup pot over medium heat until browned and cooked through. Use a slotted spoon to remove it to a paper towel lined plate, reserve pan drippings.
  • In the same soup pot, brown sausage. Use a slotted spoon to remove it to the same plate that the bacon is on. Reserve 1 tablespoon of pan drippings.
  • Add garlic, onions, fennel seed and crushed red pepper. Cook just until the onions have started to soften, 3 - 5 minutes.
  • Pour in chicken broth and water then add potatoes. Cook just until potatoes are fork tender. Return the sausage and bacon to the pot.
  • Stir one tablespoon of hot broth into the heavy cream to temper it. Add the tempered heavy cream to the soup. Stir in kale and cook just until it's wilted. About 2 minutes. Season to taste with salt and pepper. Serve with plenty of Parmesan cheese.


Tempering the cream by adding one tablespoon of the hot broth to the cream before adding it to the soup will help keep the cream from curdling when added to the hot soup.
Use low sodium chicken broth to control the salt content.
Nutrition information for estimation purposes only.


Calories: 655kcalCarbohydrates: 49.5gProtein: 29.8gFat: 38.4gSaturated Fat: 15.1gCholesterol: 106mgSodium: 1005mgFiber: 5.7gSugar: 2.7g
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Keywords: copycat recipe