Description
This hearty and creamy Zuppa Toscana soup is inspired by the beloved Olive Garden favorite. It features crumbled Italian sausage, tender potatoes, kale, and crispy bacon in a rich, garlicky broth with a touch of cream. Perfect for chilly days or cozy dinners, it’s a one-pot comfort meal the whole family will love.
Ingredients
Scale
Meat and Bacon
- 1 pound Italian sausage (mild or spicy)
- 4 strips bacon (chopped)
Vegetables and Aromatics
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 4 cups russet potatoes (sliced into thin half-moons)
- 2 cups chopped kale (stems removed)
Liquids and Seasonings
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy cream
- Salt and black pepper to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside.
- Brown Sausage: In the same pot, add the Italian sausage and cook until browned, breaking it up into crumbles. Drain excess grease if needed.
- Sauté Onion and Garlic: Add diced onion to the pot and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another minute.
- Simmer Potatoes: Add the sliced potatoes, chicken broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are tender.
- Add Cream, Kale, and Bacon: Stir in heavy cream, chopped kale, and the cooked bacon. Simmer for another 5 minutes until kale is wilted.
- Season and Serve: Season with salt, pepper, and crushed red pepper flakes if using. Serve hot with crusty bread or grated Parmesan if desired.
Notes
- For a lighter version, use half-and-half or whole milk instead of heavy cream.
- You can substitute turkey sausage or plant-based sausage to make it healthier or vegetarian-friendly.
