Olive Garden Zuppa Toscana Copycat Recipe
Prep time
Cook time
Total time
  • 4 slices nitrate free bacon, diced
  • 1 pound spicy Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 4 cups organic chicken broth
  • 3 russet potatoes, peeled and thinly sliced
  • 3 cups chopped organic Lacinato kale
  • 1½ cups full fat organic coconut milk
  • Kosher salt and freshly ground black pepper, to taste
  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
  3. Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  4. Stir in sausage and kale until kale begins to wilt, about 1-2 minutes. Stir in coconut milk until heated through, about 1 minute; season with salt and pepper, to taste.
  5. Serve immediately, garnished with bacon.
Recipe adapted and photo from Damn Delicious.
Nutrition Information
Serving size: 6
Recipe by So Chic Life at https://www.sochiclife.com/recipe-spotlight-olive-garden-zuppa-toscana-copycat/