Best Easy Zuppa Toscana Soup Recipe Olive Garden Copycat

Wash peel and cut your potatoes into 1" cubes. Cut your bacon in 1" pieces, and heat up a large pot or Dutch Oven.
In a large soup pot or Dutch oven, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. While the bacon is cooking chop your onions.
In the same pot, cook the sausage over medium heat until browned. Remove the sausage from the pot and set aside. You can remove some oil if you like , but it is recommended to keep some oil for flavor.
Add the chopped onion to the pot and sauté until translucent. Stir in the minced garlic and cook for an additional minute. Stir in flour.
Return the cooked sausage into the pot. Pour in the chicken broth, then add the diced potatoes and red pepper flakes (if using).
Add the seasonings and bring the mixture to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender (10-15 minutes).
Add the chopped kale to the pot and let cook down in the simmering broth for about 5 minutes.
Pour in the heavy cream, and water stirring to combine. Let the soup simmer for an additional 5 minutes to heat through.
Serve the Zuppa Toscana hot, garnished with crispy bacon, grated Parmesan cheese and extra dry crushed red peppers .

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