Description
This Olive Garden Zuppa Toscana Soup recipe brings a hearty blend of Italian sausage, crispy bacon, tender potatoes, and fresh kale simmered in a creamy chicken broth. It’s a comforting and flavorful soup that’s perfect for satisfying cravings on a chilly day.
Ingredients
Scale
Meat and Protein
- 4 oz. bacon (finely chopped)
- 1 lb. Italian sausage (ground, mild or hot)
Vegetables
- 1 small sweet onion (finely diced)
- 4 cloves garlic (finely minced)
- 2 lbs. russet potatoes (cut into ½-inch cubes)
- 4 cups kale (ribs removed and coarsely chopped)
Liquids and Dairy
- 6 cups chicken broth (regular sodium)
- 1 cup half and half (heavy cream, or milk as an alternative)
Spices and Seasonings
- 1 teaspoon salt (to taste)
- ¼–½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
Instructions
- Cook the bacon: Add the finely chopped bacon to a large Dutch oven over medium heat and sauté for 7-8 minutes until fully cooked and crispy. Use a slotted spoon to remove the bacon pieces and drain them on a paper towel to remove excess grease.
- Cook the veggies: In the same pot with the reserved bacon grease, add the diced sweet onion. Cook for 2-3 minutes until the onion becomes tender and translucent. Then add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add the ground sausage: Push the cooked onions to the side of the pot and add the ground Italian sausage. Cook for 7-8 minutes, stirring and breaking apart the meat with a potato masher to ensure fine crumbles. Keep 2 tablespoons of fat in the pot and carefully drain the rest.
- Add broth and potatoes: Pour in the 6 cups of chicken broth, then add the cubed potatoes, salt, red pepper flakes, and black pepper. Stir well to combine all ingredients evenly.
- Cook the soup: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover with a lid, and simmer the soup for 15-20 minutes until the potatoes are tender and cooked through.
- Add cream and kale: Stir in the half and half to add creamy texture, then add the chopped kale and cooked bacon pieces. Mix well and allow the soup to cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- You can substitute half and half with heavy cream or milk for a lighter or richer texture.
- Adjust red pepper flakes to control the level of spiciness.
- Use mild or hot Italian sausage based on your heat preference.
- For a lower sodium option, use low-sodium chicken broth and reduce added salt.
- Leftovers taste great and can be refrigerated for up to 3 days.
