Description
A hearty and comforting Olive Garden-inspired Zuppa Toscana Soup featuring Italian sausage, crispy bacon, tender potatoes, kale, and a creamy broth. Perfect for a cozy meal, this soup combines savory flavors and a creamy texture for a delicious homemade version of the classic restaurant favorite.
Ingredients
Scale
Meats
- 1 pound Italian sausage
- 4 slices bacon, chopped
Vegetables & Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 2 large potatoes, thinly sliced
- 2 cups kale, chopped
Liquids
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy cream
Seasonings
- Salt and pepper, to taste
- Red pepper flakes (optional)
Instructions
- Cook meats: In a large pot over medium heat, cook the Italian sausage and chopped bacon until browned and crispy. Use a spoon to break up the sausage as it cooks. When done, drain off any excess fat to avoid greasiness in the soup.
- Sauté aromatics: Add the diced onion and minced garlic to the pot with the cooked sausage and bacon. Cook, stirring frequently, until the onions are softened and translucent, about 3-5 minutes, releasing their fragrant flavors.
- Add broth and potatoes: Pour in the chicken broth and water. Then add the thinly sliced potatoes. Bring the soup to a gentle simmer and cook for 10-12 minutes, or until the potatoes are tender and easily pierced with a fork.
- Incorporate kale: Stir in the chopped kale and continue cooking the soup for 3-4 minutes until the kale has wilted but remains vibrant and tender.
- Add cream and season: Pour in the heavy cream, stirring to combine. Season the soup with salt, pepper, and optional red pepper flakes for a bit of heat. Let the soup cook for another 2 minutes to warm through and allow flavors to meld.
- Serve: Ladle the hot soup into bowls and garnish as desired. Serve immediately for a warming and flavorful meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Use spicy Italian sausage if you prefer a little heat in the soup.
- Make sure to slice potatoes thinly so they cook evenly and quickly.
- This soup can be refrigerated for up to 3 days and reheated on the stovetop over low heat.
- Add freshly grated Parmesan on top for extra richness and flavor.
