Description
This Olive Garden Zuppa Toscana Soup recipe is a comforting and hearty dish that combines Italian sausage, crispy bacon, tender potatoes, and nutritious kale in a creamy broth. Perfect for a cozy night in or a family gathering.
Ingredients
Italian Sausage:
1 lb (450g)
Bacon:
4 slices (chopped)
Onion:
1 medium (diced)
Garlic:
3 cloves (minced)
Potatoes:
4 cups russet (thinly sliced)
Chicken Broth:
6 cups
Heavy Cream:
1 cup
Kale:
3 cups chopped (stems removed)
Salt and Black Pepper:
to taste
Red Pepper Flakes:
optional, for heat
Grated Parmesan Cheese:
for garnish (optional)
Instructions
- Cook Bacon: In a large pot, cook chopped bacon until crispy. Set aside, leaving 1 tbsp of drippings.
- Cook Sausage: Brown Italian sausage in the pot, breaking it up. Drain excess fat.
- Sauté Onion: Add diced onion, cook until softened.
- Add Garlic: Stir in minced garlic.
- Add Potatoes & Broth: Add sliced potatoes and chicken broth. Simmer until potatoes are tender.
- Finish Soup: Stir in cream and kale. Cook until kale wilts. Season with salt, pepper, and red pepper flakes.
- Serve: Top with bacon and Parmesan.
Notes
- For a lighter version, use half-and-half instead of heavy cream and turkey sausage for pork.
- This soup reheats well and can be made ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 880mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
