Description
Zuppa Toscana is a creamy, flavorful soup made with Italian sausage, potatoes, kale, and a touch of cream. This copycat recipe brings the taste of Olive Garden to your kitchen—perfect for cozy nights or a hearty family dinner.
Ingredients
Units
Scale
- 1 lb (450 g) Italian sausage (mild or spicy)
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups (1 liter) chicken broth
- 4 cups water
- 4 medium russet potatoes, thinly sliced or cubed
- 2 cups kale, chopped (or substitute with spinach)
- 1 cup heavy cream
- 1/2 tsp red pepper flakes (optional, for a little heat)
- Salt and pepper, to taste
- Parmesan cheese, grated, for garnish (optional)
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, remove and set aside.
- In the same pot, cook the chopped bacon until crispy. Remove and drain on a paper towel, leaving about 2 tablespoons of bacon drippings in the pot.
2. Sauté the Vegetables
- Add the diced onion to the pot and sauté until translucent, about 3–4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
3. Build the Soup Base
- Pour in the chicken broth and water, scraping the bottom of the pot to deglaze and lift any browned bits.
- Add the potatoes and bring to a boil. Reduce heat and simmer for 10–15 minutes, or until the potatoes are tender.
4. Add the Kale and Cream
- Stir in the cooked sausage and bacon.
- Add the chopped kale and simmer for another 5 minutes until wilted.
- Stir in the heavy cream and red pepper flakes (if using). Season with salt and pepper to taste.
5. Serve
- Ladle the soup into bowls and top with grated Parmesan cheese, if desired.
- Serve hot with crusty bread or breadsticks for the ultimate Olive Garden experience.
Notes
- Substitutions: Use ground turkey or chicken sausage for a lighter option.
- Thicker Soup: Mash a few of the potatoes in the pot to thicken the broth.
- Make Ahead: The soup tastes even better the next day. Store in the refrigerator for up to 3 days.