Go Back
A bowl of zuppa toscana soup topped with bacon pieces.
5 from 1 vote

Zuppa Toscana (Olive Garden Copycat)

Enjoy this homemade Zuppa Toscana recipe, a gluten-free and dairy-free version of the Olive Garden favorite. Packed with spicy Italian sausage, smoky bacon, and hearty potatoes, enveloped in a creamy broth, this soup is perfect for a cozy dinner.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 564 kcal

Ingredients

Instructions

  • Add cut bacon to a large soup pot over medium heat. Cook until browned. Remove the cooked bacon to a paper towel lined plate and set aside.
    6 slices Bacon
  • Add the Italian sausage to the pot. If you're using sausage links, remove the casing first. Cook the sausage until browned, leaving it in bite sized chunks. Remove the sausage from the pot.
    1 pound Hot Italian Sausage
  • Discard all but 2 tablespoons of the fat from the meat. Return the pot to the stove.
  • Add the onions to the fat and saute for about 5 minutes, stirring occasionally.
    1 Cup Yellow Onion
  • Once the onions have softened, add the gluten free flour, garlic, salt, black pepper, oregano, basil and red pepper flakes. Cook another minute, stirring continuously.
    4 clove Garlic, 2 Tablespoon Gluten Free 1-to-1 Flour Blend, 1 teaspoon Salt, 1 teaspoon Black Pepper, ½ teaspoon Oregano, ½ teaspoon Basil, ⅛ teaspoon Red Pepper Flakes
  • Add the potatoes and chicken broth to the pot. Give it a good stir. Bring to a simmer and cook uncovered for about 20 minutes or until the potatoes are fork tender.
    6 Cups Gluten Free Chicken Broth, 4 Cups Potatoes
  • Return the bacon and Italian sausage to the soup. Pour in the non-dairy cream and stir well.
    1 Cup Plant Based Cream
  • Stir the kale into the soup. Cook for 5 minutes to wilt the kale a bit. Remove from heat and serve immediately.
    3 Cups Kale

Notes

STORAGE: Store leftover soup in an airtight container in the refrigerator for up to 4 days.  I don't recommend freezing this soup.