Zuppa Toscana Recipe

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

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Prep Time 10

Cook Time 30

Servings serving

Calories 654kcal

Author Beth Pierce

Ingredients

8 slices bacon chopped
1 lb mild or hot Italian sausage
1 small onion diced
4 cloves garlic minced
4 large russet potatoes peeled and cut into ½ inch chunks
6 cups chicken broth
½ bunch kale destemmed and torn into bite-size pieces about 4 cups
1 cup heavy cream
1-2 pinches crushed red pepper flakes
Salt and pepper to taste
Parmesan cheese optional 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.

Notes

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition