Description
This Zuppa Toscana recipe is a hearty, flavorful soup inspired by Olive Garden’s popular dish. Featuring crispy bacon, spicy Italian sausage, tender potatoes, and nutritious kale, all simmered in a creamy broth, it’s a comforting meal perfect for cold days or whenever you crave a rich Italian-style soup.
Ingredients
Meats
- 6 oz bacon, chopped
- 1 lb Italian sausage (hot variety)
Produce
- 1 head of garlic (about 10 large cloves, peeled and minced or pressed)
- 1 medium onion, finely diced
- 5 medium russet potatoes, peeled and chopped into 1/4″ thick pieces
- 1 kale bundle (leaves stripped and chopped, about 6 cups)
Liquids
- 6 cups chicken broth or chicken stock
- 4 cups water
- 1 cup whipping cream or 1 can full fat unsweetened coconut milk
Seasonings
- Salt, to taste
- Black pepper, to taste
Optional Garnish
- Parmesan cheese, grated
Instructions
- Brown bacon: In a large pot or Dutch oven (5.5 qt), heat over medium-high and add the chopped bacon. Sauté the bacon for 5-7 minutes until browned and crispy. Remove the bacon onto a paper-towel-lined plate to drain excess fat, leaving about 1 tablespoon of bacon oil in the pot.
- Cook Italian sausage: Add the Italian sausage to the pot and break it up with a spatula. Cook for about 5 minutes until it is fully cooked and nicely browned. Remove the sausage to a paper-towel-lined plate and set aside.
- Sauté onion and garlic: Add the diced onion to the pot and sauté for 5 minutes, stirring occasionally, until the onion is soft and golden. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Add broth, water, and potatoes: Pour in the chicken broth and water, then bring the mixture to a boil. Add the chopped potatoes and cook for 13-14 minutes, or until the potatoes can be easily pierced with a fork.
- Add kale and sausage: Stir in the chopped kale and the cooked sausage. Bring everything back to a light boil to wilt the kale and heat through.
- Finish with cream and seasoning: Stir in the whipping cream and bring the soup to a boil again. Season to taste with salt and black pepper. Remove the pot from heat.
- Serve: Ladle the soup into bowls and garnish with the crispy bacon and grated Parmesan cheese if desired. Serve warm for a comforting meal.
Notes
- You can substitute full fat unsweetened coconut milk for the whipping cream for a dairy-free version.
- For a milder soup, use mild Italian sausage instead of hot.
- Make sure to peel and cut the potatoes uniformly for even cooking.
- Use a sharp knife to strip kale leaves from stems, as stems can be tough.
- Leftovers keep well refrigerated for 3-4 days and taste great reheated.
- If you prefer a thicker soup, mash some of the cooked potatoes before adding cream.
- Adjust seasonings to your preference, especially the salt and pepper levels.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
