This COPYCAT version of the Olive Garden classic can be made either on the STOVETOP, INSTANT POT, or SLOW COOKER!! A comforting classic Tuscan soup that's loaded with bacon, sausage, potatoes, Parmesan, cream, and more!!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: Italian
Keyword: can you freeze zuppa toscana soup, copycat Olive Garden zuppa toscana, Instant Pot zuppa toscana, Olive Garden Tuscan soup, slow cooker zuppa toscana, Tuscan kale soup, what is zuppa toscana, zuppa toscana copycat recipe, zuppa toscana soup
Servings: 8
Calories: 705kcal
Author: Averie Sunshine
Ingredients
7slicesuncooked baconcut into 1 inch pieces (regular, turkey, or your favorite)
1poundItalian sausageregular or hot
1medium white or yellow oniondiced small
6garlic clovesfinely minced or pressed; or to taste
2stalks celerydiced small
4large Russet potatoespeeled and sliced into 1-inch cubes
one 15.5-ounce cannellini beansdrained and rinsed (another white bean or garbanzo beans may be substituted)
6cupskalede-stemmed with thick rib removed and chopped or torn into bite-sized pieces
1cupheavy creamcream or half-and-half may be substituted
Parmesan cheeseto taste for garnishing (freshly grated is best but use what you have)
Instructions
Stovetop:
In a large dutch oven (at least 7 quarts), fry bacon, then remove it, and set aside the bacon in a separate bowl.
Remove the drippings other than about 1 tablespoon and set the remaining aside for another use or discard.
Use the tablespoon of bacon drippings to cook the sausage, crumbling it with a wooden spoon as it cooks.
Add the onion, garlic, celery, and cook for about 3 minutes, or until vegetables are just beginning to soften.
Place the bacon back in the Dutch oven, and add the potatoes, beans, salt, pepper, bay leaves, oregano, thyme, and chicken stock.
Bring to a medium boil over medium or medium-high heat and cook uncovered for about 30 minutes, or until the potatoes are fork-tender and just barely beginning to break apart; however take care not to overcook them because you don't want them to get mushy or disintegrate.
Reduce the heat to low, remove the bay leaves, add the kale and cook for an additional 3 to 5 minutes, or just until wilted.
Turn off the heat, add the cream, and stir to combine.
Portion into bowls and garnish with parmesan cheese. Soup will keep airtight in the fridge for up to 5 days*.
In a large skillet, fry bacon, remove it and set it aside.
Remove the drippings other than about 1 tablespoon and set the remaining aside for another use or discard.
Use the tablespoon of bacon drippings to cook the sausage, crumbling it with a wooden spoon as it cooks.
Add the onion, garlic, celery, and cook for about 3 minutes, or until vegetables are just beginning to soften.
Transfer this mixture, along with the bacon, into your slow cooker (at least 7 quarts)
Add the potatoes, beans, salt, pepper, bay leaves, oregano, thyme, and chicken stock.
Cover with the lid and cook on low for 5 to 6 hours, or on high for 2 to 4 hours. Note that all slow cookers vary in their heat intensity and output so these cooking times are guidelines only. Cook until the potatoes are fork tender as your benchmark.
Remove the bay leaves, add the kale and cook on high for 20 to 30 minutes, or until wilted and tender.
Turn the crockpot on warm, add the cream, and stir to combine.
Portion into bowls and garnish with parmesan cheese. Soup will keep airtight in the fridge for up to 5 days*.
Notes
*I recommend storing the soup in an airtight container in the refrigerator for up to 5 days. Unfortunately, this is not a good soup to freeze because milk products don’t often freeze and then thaw well. They can separate and look a bit unsightly, even if the taste is fine.Although as an experiment, you could try freezing the soup before adding the cream, thaw and reheat it, and add the cream at that point. However, I haven't personally tried this method so can't speak from firsthand experience.