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Zuppa Toscana Recipe

Zuppa Toscana (Olive Garden Copycat)

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Description

This Zuppa Toscana recipe (inspired by the classic dish at The Olive Garden) is easy to make, full of the most delicious zesty Italian flavors, and it’s so cozy and comforting!


Ingredients

Scale
  • 1 pound Italian sausage (I recommend spicy)
  • 3 garlic cloves, minced
  • 1 medium white onion, peeled and diced
  • 1.5 pounds Yukon Gold potatoes, washed and diced
  • 4 cups chicken stock
  • 2 cups water
  • 2 cups chopped fresh kale
  • 1 cup heavy whipping cream (or half and half)
  • Kosher salt and freshly-ground black pepper
  • 6 pieces bacon, cooked and chopped

Instructions

  1. Cook sausage in a large stockpot over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tablespoon grease in the stockpot for later*, and discarding the excess grease.  (I actually like to briefly rinse my cooked sausage in a strainer to remove even more excess grease.)  Set aside.
  2. Add onions to the stockpot (with the grease), and sauté for 5 minutes, stirring occasionally.  Add garlic, and sauté for 1 minute, stirring occasionally.  Add the potatoes, chicken stock, water, and cooked sausage, and continue cooking until the mixture reaches a simmer.  Reduce heat to medium-low, and simmer for 10 minutes, or until the potatoes are tender.  Stir in the kale and cream, and simmer for an additional 5 minutes.  Season with salt and pepper to taste.
  3. Serve warm, garnished with the bacon bits.

Notes

Slow Cooker Version:

  1. Cook sausage in a large stockpot over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate.  (I actually like to briefly rinse my cooked sausage in a strainer to remove even more excess grease.)  Set aside.
  2. Add cooked sausage, garlic, onion, potatoes, chicken stock and water to a slow cooker, and stir to combine.  Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the potatoes are tender.  Stir in the kale and cream, and simmer for an additional 5 minutes.  Season with salt and pepper to taste.
  3. Serve warm, garnished with the bacon bits.

Instant Pot (Pressure Cooker) Version:

  1. Press the “Sauté” button on your Instant Pot.  Add the Italian sausage, and sauté until browned and cooked through, breaking the sausage into small pieces as it cooks.  Press “Cancel” on the Instant Pot. Use a slotted spoon to transfer the cooked sausage to a separate plate, and drain and discard the excess grease in the Instant Pot.  (I actually like to briefly rinse my cooked sausage in a strainer to remove even more excess grease.)
  2. Add cooked sausage, garlic, onion, potatoes, chicken stock and water to the bowl of the Instant Pot, and stir to combine.
  3. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 10 minutes.  Cook.  Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.  Remove the lid.
  4. Stir in the kale and cream, and simmer for an additional 5 minutes.  Season with salt and pepper to taste.
  5. Serve warm, garnished with the bacon bits.

*Stovetop Version: If you would rather not sauté the onions in the grease, you can sub in 1 tablespoon olive oil instead.