Description
This Olive Garden Zuppa Toscana Soup is a creamy, hearty Italian-inspired soup featuring savory Italian sausage, crispy bacon, tender potatoes, kale, and a rich broth finished with heavy cream. Perfect for a comforting meal that warms you from the inside out.
Ingredients
Scale
Sausage and Meat
- 1 lb Italian sausage, casing removed and cut into bite-size pieces
- 3 strips of thick-cut bacon
Vegetables and Aromatics
- 2 large russet baking potatoes, sliced in half and then into 1/4 inch slices
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups kale, veins removed and cut into thin ribbons
Liquids and Dairy
- 32 oz can chicken broth
- 2.5 cups water
- 1 cup heavy whipping cream
Instructions
- Brown the Sausage: Slice the uncooked Italian sausage into small pieces and brown them in your soup pot over medium heat until fully cooked and nicely browned. Remove the sausage from the pot and set aside.
- Sauté Onions and Garlic: In the same pot, add chopped onions and minced garlic to the remaining fat and cook until the onions are browned and softened, about 3-5 minutes.
- Add Broth and Water: Pour the chicken broth and water into the pot with the onions and garlic, stirring to combine the flavors.
- Simmer with Potatoes: Return the browned sausage to the pot, add the sliced potatoes, and bring the mixture to a simmer. Cover and cook for about 30 minutes or until the potatoes are tender and soft.
- Prepare the Bacon: While the soup simmers, brown the bacon strips in a small skillet over medium heat until crisp. Remove and chop into small pieces.
- Add Bacon, Kale, and Cream: Once the potatoes are tender, stir the cooked bacon pieces, kale ribbons, and heavy whipping cream into the soup. Mix well to combine.
- Season and Simmer: Season the soup with salt and freshly ground black pepper to taste. Let the soup simmer gently for another 10 minutes until heated through and the kale is tender.
- Serve: Serve the Zuppa Toscana hot, ideally with crusty bread or crackers on the side for a satisfying meal.
Notes
- The kale should be added towards the end of cooking to keep its vibrant color and tender texture.
- For a spicier version, use spicy Italian sausage or add red pepper flakes.
- Leftover soup keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.
- To make the soup lighter, substitute half-and-half for heavy cream or reduce cream quantity.
- Ensure potatoes are cut evenly to cook uniformly during simmering.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 70 mg
