Zuppa Toscana is a tasty Tuscan Italian soup made with Italian sausage, onions, garlic, and kale. This easy Olive Garden Copycat soup comes together in less than 40 minutes, making it doable for weeknights.
Course Soup
Cuisine Italian
Keyword can you freeze zuppa toscana soup, how to make zuppa toscana, olive garden zuppa toscana, what is in zuppa toscana soup, zuppa toscana soup
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 6serving
Calories 654kcal
Author Beth Pierce
Ingredients
8slicesbacon chopped
1lbmild or hot Italian sausage
1small onion diced
4clovesgarlic minced
4large russet potatoes peeled and cut into ½ inch chunks
6cupschicken broth
½bunch kale destemmed and torn into bite-size piecesabout 4 cups
1cupheavy cream
1-2pinchescrushed red pepper flakes
Salt and pepper to taste
Parmesan cheeseoptional garnish
Instructions
In a large pot or Dutch oven, over medium heat, brown the chopped bacon. Then remove the bacon to a paper towel-lined plate using a slotted spoon.
Add the Italian sausage and break it up with a spoon. Cook until it is about one-third of the way browned. Add the onion and continue cooking and stirring until the sausage is browned and the onion is soft.
Add the garlic and potatoes, stir, and cook for 2 minutes. Drain any excess fat from the pot.
Add the chicken broth and bring the soup mixture to a boil. Reduce the mixture to a simmer and cook until the potatoes are just about fork-tender.
Add the kale, cream, and about 1/2 of the cooked bacon back to the pot. Continue simmering until the potatoes are soft and the kale is wilted.
Season with crushed red pepper, kosher salt, and freshly ground black pepper to taste. Garnish each bowl with a little crisp bacon and a sprinkle of freshly grated Parmesan Cheese.