Olive Garden’s Zuppa Toscana


  • 1 lb. sweet or spicy Italian sausage, casings removed
  • 4 slices thick-cut bacon, chopped
  • 2 large russet potatoes, peeled and diced into ½-inch pieces
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 2 cups chopped SPINACH (add during last minute of cooking)
  • 8 cups chicken broth
  • 1 cup heavy cream, at room temperature
  • Salt and pepper, to taste
  • For serving: grated Parmesan; chopped fresh parsley; baguette, garlic bread, or breadsticks


  • Brown sausage in a large Dutch oven over medium-high heat until no longer pink. Use a slotted spoon to remove the cooked sausage to a paper towel-lined plate.
  • In the same pot, cook bacon until crisp. Remove to the plate with the sausage.
  • Drain off almost all of the grease, leaving about 1 tablespoon in the pot. Add onions and cook over medium-high heat just until soft (about 5 minutes). Stir in garlic and cook for 1 more minute. Sprinkle flour over top, and cook and stir for 1 minute. Gradually stir in the chicken broth, scraping the browned bits from the bottom of the pot (there’s so much flavor there!). Add potatoes and bring to a boil. Gently boil for about 10-15 minutes, or until potatoes are tender.
  • Reduce heat to low. Stir in cooked sausage and bacon. Season with salt and pepper, to taste. Simmer for 10 more minutes. Add cream. Cook and stir for about 5 more minutes. Do not boil. Last minute add in spinach. Ladle into individual bowls, garnish with Parmesan or parsley, and serve!


  • Once you add the cream, do not let the soup boil. If you boil the cream, the soup may curdle.
  • For a lighter broth, use half-and-half instead of heavy cream. It will not have quite the same rich
  • For a low carb option, replace the potatoes with cauliflower florets.
  • If available, try substituting pancetta for the bacon.

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