Zuppa Toscana That Beats Olive Garden (Creamy & Rich)
If you love Olive Garden’s Zuppa Toscana, this homemade version is richer, creamier, and packed with crispy bacon, savory sausage, tender potatoes, and kale in a silky, flavorful broth.
Ingredients
- 6 slices bacon
- 1 pound Italian sausage
- 1 medium onion, chopped
- 2 tbsp sun-dried tomato oil
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1/2 cup white wine
- 4 cups chicken broth
- 1 teaspoon chicken bouillon
- 4 medium potatoes, diced
- 1 jar sun-dried tomatoes
- 4 cups kale, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large pot, cook the bacon and sausage until browned. Remove and set aside.
- Using the same pot, sauté the onions in sun-dried tomato oil. Add spices and cook until fragrant.
- Add garlic and stir for about 30 seconds.
- Sprinkle in the flour and stir well. Cook 1 minute.
- Pour in the white wine and scrape up browned bits from the bottom of the pot.
- Slowly pour in chicken broth, mixing well after each addition. Add chicken bouillon.
- Add potatoes and sun-dried tomatoes. Bring to a boil, then simmer 15 minutes, until potatoes are tender.
- Stir in kale, bacon, and sausage. Simmer until kale softens.
- Add cream and Parmesan cheese. Taste and adjust seasoning.