Olive Garden Zuppa Toscana Copycat

Cook the Bacon: In a large Dutch oven (5.5 qt) over medium-high heat, sauté the sliced bacon until golden and crisp, about 5–7 minutes. Transfer to a paper towel–lined plate. Carefully spoon out excess fat, leaving about 1 tablespoon in the pot.

Brown the Sausage: Add the Italian sausage to the same pot. Break it apart with a wooden spoon and cook until no longer pink, about 5 minutes. Remove to a paper towel–lined plate and set aside.

Sauté the Aromatics: Add the diced onion to the pot and cook until softened and lightly golden, about 5 minutes. Stir in the garlic, cooking for 1 minute until fragrant.

Simmer the Potatoes: Pour in the chicken broth and water. Bring to a boil, then add the sliced potatoes. Reduce the heat and simmer for 13–15 minutes, or until the potatoes are fork-tender.

Add the Greens & Sausage: Stir in the chopped kale and cooked sausage, and half of the bacon. Let everything come to a gentle boil so the flavors meld together.

Finish with Cream: Pour in the heavy whipping cream (or coconut milk for dairy-free) and stir to combine. Bring just to a light boil, then season to taste with salt, black pepper, and a pinch of red pepper flakes.

Serve: Ladle into bowls, garnish with the crispy bacon, and sprinkle with Parmesan cheese if desired. Serve hot with something crusty like sourdough bread, focaccia bread, or breadsticks.