Description
This Zuppa Toscana Soup is a creamy, hearty classic inspired by Olive Garden’s popular dish. Featuring tender potatoes, savory Italian sausage, crispy bacon, and fresh kale in a flavorful creamy broth, it’s perfect for cozy dinners or entertaining guests.
Ingredients
Units
Scale
- 1 lb Italian sausage (mild or spicy)
- 4 slices bacon, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 medium russet potatoes, thinly sliced or diced
- 2 cups kale, stems removed and leaves chopped
- 1 cup heavy cream
- 1/2 tsp crushed red pepper flakes (optional, for spice)
- Salt and black pepper, to taste
- Parmesan cheese (optional, for serving)
Instructions
1. Cook the Sausage and Bacon:
- In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it into crumbles. Once browned and fully cooked, transfer it to a plate lined with paper towels to drain.
- In the same pot, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1-2 tablespoons of bacon fat in the pot.
2. Sauté the Aromatics:
- Add the diced onion to the pot and sauté until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
3. Add the Potatoes and Broth:
- Pour in the chicken broth and bring it to a gentle boil.
- Add the potatoes and cook for 10-15 minutes, or until they are tender when pierced with a fork.
4. Add Kale and Cream:
- Reduce the heat to low. Stir in the cooked sausage, bacon, and chopped kale. Let the kale wilt for 2-3 minutes.
- Slowly pour in the heavy cream, stirring until combined.
5. Season and Serve:
- Add crushed red pepper flakes (if using) and season with salt and black pepper to taste.
- Ladle the soup into bowls and top with grated Parmesan cheese, if desired.
Notes
- Kale Substitute: Swap kale for spinach if you prefer a milder green.
- Make It Lighter: Use half-and-half instead of heavy cream for a lighter version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.