Description
Olive Garden Zuppa Toscana Soup is a comforting Italian-American classic featuring a flavorful blend of Italian sausage, crispy bacon, tender potatoes, fresh kale, and a creamy broth. This hearty soup is perfect for chilly days and offers a delicious balance of savory, creamy, and slightly spicy flavors.
Ingredients
Scale
Meat and Protein
- 1 pound Italian sausage (mild or spicy), casings removed
- 4 slices bacon, chopped
Vegetables
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups russet potatoes, thinly sliced
- 4 cups fresh kale, chopped with stems removed
Liquids and Seasonings
- 6 cups chicken broth
- 1 cup heavy cream
- Salt and black pepper to taste
- Crushed red pepper flakes (optional, to taste)
Instructions
- Cook the Bacon: In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon and set it aside on a paper towel-lined plate to drain excess fat.
- Brown the Sausage: In the same pot with the bacon fat, add the Italian sausage and cook until browned, breaking it up into small pieces as it cooks. If there is excess grease, drain it before proceeding.
- Sauté Onions and Garlic: Add the diced onion to the pot and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Potatoes and Broth: Stir in the thinly sliced russet potatoes and pour in the chicken broth. Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer and cook uncovered for 12 to 15 minutes, or until the potatoes are tender.
- Incorporate Cream and Kale: Pour in the heavy cream and add the chopped kale to the pot. Continue to simmer the soup for 5 more minutes, until the kale wilts and the soup is thoroughly heated.
- Season the Soup: Taste and season the soup with salt, black pepper, and optional crushed red pepper flakes to your preference.
- Serve: Ladle the soup into bowls and top each serving with the reserved crispy bacon pieces. Serve hot and enjoy with crusty bread if desired.
Notes
- For a dairy-free variation, substitute coconut cream or omit heavy cream altogether for a broth-based soup.
- Spinach can be used instead of kale for a milder, less bitter green.
- Serve with crusty bread for a more filling, hearty meal.
- Adjust spice levels by adding more or less crushed red pepper flakes.
