Zuppa Toscana Soup
This 'Italian-inspired' Zuppa Toscana soup, famously served at Olive Garden, combines spicy Italian sausage, tender russet potatoes, and vibrant kale in a creamy, rich broth.
Ingredients
- 2 tablespoons olive oil
- 4 slices bacon, cut into ½-inch pieces
- 1 pound Italian sausage, spicy or mild, based on preference
- 1 yellow or white onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups filtered water
- 3 large russet potatoes, cut into 1-inch cubes
- 3-4 cups chopped kale
- 2 cups heavy cream
- salt and pepper, to taste
- red pepper flakes (optional, for extra heat)
- grated Parmesan cheese, for serving
- crusty bread, for serving
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the bacon and cook until crisp. Remove with a slotted spoon and transfer to a plate.
- Add the Italian sausage to the same pot and cook until browned and cooked through, breaking it up with a spoon as it cooks. Remove with a slotted spoon and transfer to the same plate as the bacon. Set aside.
- Add the onion and garlic and cook until onion is translucent, about 5 minutes.
- Pour in the chicken broth and water. Add the potatoes. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.
- Return the cooked bacon and sausage to the pot.
- Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted.
- Reduce the heat to low and stir in the heavy cream. Heat through, but do not let it boil.
- Season with additional salt, pepper, and red pepper flakes (if using) to taste.
- Ladle the soup into bowls. Garnish with grated Parmesan and serve with crusty bread.