Go Back Email Link
–+ servings
No ratings yet

Zuppa Toscana

A hearty and creamy Tuscan soup made with Italian sausage, potatoes, kale, and a rich broth, inspired by the classic Olive Garden dish.
Prep : 10 Total : 25 minutes
Rate Pin Pin Recipe Print Recipe

Ingredients
  

Main Ingredients

  • 1 lb Italian sausage (mild or hot)
  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups water
  • 4 medium russet potatoes, peeled and sliced
  • 1 bunch kale, stems removed and leaves chopped
  • 1 cup heavy cream
  • 1 tsp red pepper flakes optional
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving optional

Instructions
 

Preparation Steps

  • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the grease in the pot.
  • Add the Italian sausage to the pot and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage and set aside with the bacon.
  • In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add garlic and red pepper flakes (if using), and cook for 1 minute until fragrant.
  • Pour in the chicken broth and water, then add the sliced potatoes. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until potatoes are tender.
  • Stir in the chopped kale and cook for 5 minutes until wilted.
  • Return the cooked sausage and bacon to the pot. Stir in the heavy cream and season with salt and black pepper to taste. Simmer for another 5 minutes, being careful not to boil.
  • Serve hot, garnished with grated Parmesan cheese if desired.

Notes

For a lighter version, substitute half-and-half or whole milk for the heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.