Description
This Olive Garden Zuppa Toscana Soup recipe offers a rich and comforting Italian classic, combining spicy Italian sausage, crispy bacon, tender potatoes, and nutritious kale in a creamy, flavorful broth. Perfect for cozy dinners, this hearty soup balances savory and creamy elements with a touch of heat, delivering a satisfying meal that’s easy to prepare at home.
Ingredients
Scale
Meat and Protein
- 1 lb Italian sausage (mild or spicy)
- 4 slices bacon, chopped
Vegetables
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups russet potatoes, thinly sliced (skin on or peeled)
- 2 cups kale, stems removed and chopped
Liquids
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy cream
Seasonings and Garnishes
- Salt and pepper, to taste
- Red pepper flakes (optional)
- Grated Parmesan cheese, for serving
Instructions
- Cook the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot for flavor.
- Brown the sausage: Add the Italian sausage to the pot with the bacon drippings and cook over medium heat until browned, breaking it up into small pieces with a spoon. Drain excess fat if necessary to avoid greasiness.
- Sauté onion and garlic: Add the diced onion to the pot and sauté until it becomes translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Add potatoes and liquids: Stir in the thinly sliced potatoes, chicken broth, and water. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Add cream and kale: Pour in the heavy cream and add the chopped kale to the pot. Simmer the soup for another 5 minutes, just until the kale wilts and becomes tender, stirring occasionally.
- Season and serve: Season the soup with salt, freshly ground black pepper, and red pepper flakes if using. Ladle into bowls and top each serving with the reserved crispy bacon and a generous sprinkle of freshly grated Parmesan cheese. Serve hot and enjoy your comforting Italian classic.
Notes
- For a lighter version, substitute Italian sausage with turkey or chicken sausage.
- Baby spinach can be used instead of kale for a milder green.
- The flavors meld beautifully after resting overnight, making this soup ideal for meal prep or leftovers.
- Ensure to slice the potatoes thinly so they cook evenly and quickly.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 430
- Sugar: 3g
- Sodium: 790mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
