Garlicky, creamy, and loaded with sausage, potatoes, and kale, this is my copycat of the Olive Garden classic. Basically, Olive Garden who? I used to only get this on the rare nights we actually made it to the restaurant, and I always left wishing they’d let me order a second bowl instead of dessert. The whole thing comes down to two habits most recipes skip: cooking the bacon and sausage separately so neither one gets lost, and holding the crispy bacon back to scatter on top instead of stirring it into the broth. It’s rich enough to feel like a treat but simple enough that I make it on an actual Tuesday.
Ingredients
- 1 lb Italian sausage, casings removed (mild or spicy)
- 4 slices bacon, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 4 medium Yukon gold potatoes, sliced into rounds
- 1 cup heavy cream
- 3 cups chopped kale, stems removed
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Grated Parmesan, for serving
Instructions
- In a large pot, cook the chopped bacon over medium heat until crisp, about 6-7 minutes. Remove with a slotted spoon to a paper-towel-lined plate, leaving the fat in the pot.
- Add the Italian sausage to the pot, breaking it up as it browns, about 6-8 minutes. Remove with a slotted spoon and set aside.
- Add the onion to the pot and sauté in the remaining fat until softened, about 4 minutes. Stir in the garlic and cook for 1 minute.
- Pour in the chicken broth and water, then add the sliced potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Return the sausage to the pot. Stir in the heavy cream and kale, and cook for another 5 minutes until the kale wilts and everything is heated through.
- Season with salt, pepper, and red pepper flakes if using. Serve hot, topped with the reserved crispy bacon and a scattering of Parmesan.
Tip: Keep the bacon separate and add it as a garnish rather than stirring it in, it stays crisp instead of going soft in the broth. For a dairy-free version, swap the heavy cream for full-fat coconut milk. It’s just as rich, with a subtle sweetness.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Serves: 6
Nutrition (per serving): 420 calories, 17g protein, 22g carbohydrates, 30g fat, 3g sugar, 3g fiber, 980mg sodium
Creamy Zuppa Toscana Soup
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Ingredients
Method
- In a large pot, cook the chopped bacon over medium heat until crisp, about 6-7 minutes. Remove with a slotted spoon to a paper-towel-lined plate, leaving the fat in the pot.
- Add the Italian sausage to the pot, breaking it up as it browns, about 6-8 minutes. Remove with a slotted spoon and set aside.
- Add the onion to the pot and sauté in the remaining fat until softened, about 4 minutes. Stir in the garlic and cook for 1 minute.
- Pour in the chicken broth and water, then add the sliced potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Return the sausage to the pot. Stir in the heavy cream and kale, and cook for another 5 minutes until the kale wilts and everything is heated through.
- Season with salt, pepper, and red pepper flakes if using. Serve hot, topped with the reserved crispy bacon and a scattering of Parmesan.
