Zuppa Toscana

This Zuppa Toscana recipe is a hearty soup loaded with Italian sausage, bacon, kale and potatoes. A copy of the Olive Garden favorite that tastes even better when you make it at home!

Course Soup

Cuisine Italian

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 502kcal

Author Sara Welch

Ingredients

4 slices bacon diced
1 pound hot Italian sausage casings removed
1/2 cup onion diced
2 1/2 teaspoons minced garlic
3/4 pound Russet potatoes thinly sliced
6 cups chicken broth
salt and pepper to taste
1 cup heavy cream
1 bunch kale stems removed, leaves torn into 1 inch pieces
2 tablespoons chopped parsley

Instructions

Place the bacon in a large pot over medium high heat. Cook, stirring occasionally, until bacon is browned and crispy, about 4-5 minutes.
Remove the bacon from the pot and reserve for later use. Drain most of the grease from the pan, leaving about 2 teaspoons in the pot.
Add the sausage to the pot and cook, breaking up the meat with a spoon, until the sausage is browned, about 4-5 minutes. Add the onion and cook for another 3-4 minutes.
Add the garlic and cook for 30 seconds. Drain off any excess grease.
Add the potatoes, chicken broth, and salt and pepper to the pot. Bring to a simmer.
Cook for 15-20 minutes until potatoes are tender. Stir in the cream and kale. Cook for another 4-5 minutes until kale is wilted.
Top the soup with reserved bacon and chopped parsley, then serve.

Nutrition