Zuppa Toscana (Olive Garden Copy)
A creamy Tuscan-style soup made with Italian sausage, tender potatoes, kale, and crispy bacon simmered in a rich, comforting broth.
Ingredients
Soup Base
- 6 oz bacon chopped
- 1 lb Italian sausage hot or mild, casings removed
- 1 medium onion finely diced
- 1 whole head of garlic about 10 cloves, minced
Broth & Add-Ins
- 6 cups chicken broth or stock
- 4 cups water
- 5 medium russet potatoes sliced into ¼-inch pieces
- 1 bunch kale stems removed and chopped (about 6 cups)
Finish
- 1 cup heavy whipping cream
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
Step 1: Cook the Bacon
- In a large pot or Dutch oven over medium-high heat, cook the chopped bacon until browned and crisp, about 5–7 minutes. Remove to a paper towel-lined plate. Spoon out excess grease, leaving about 1 tablespoon in the pot.
Step 2: Brown the Sausage
- Add the Italian sausage to the pot and cook, breaking it up as it browns, until fully cooked through. Remove and set aside with the bacon.
Step 3: Sauté the Aromatics
- Add the diced onion to the pot and cook for about 5 minutes, until soft and lightly golden. Stir in the minced garlic and cook for 1 minute, just until fragrant.
Step 4: Simmer the Potatoes
- Pour in the chicken broth and water. Bring to a boil, then add the sliced potatoes. Cook for 13–15 minutes, until the potatoes are fork-tender.
Step 5: Add Kale & Sausage
- Stir in the chopped kale and cooked sausage. Bring the soup back to a gentle boil and let everything simmer together for a few minutes.
Step 6: Finish with Cream
- Reduce heat to low and stir in the heavy cream. Season with salt and black pepper to taste. Heat just until warmed through, then remove from heat.
- Serve hot, topped with crispy bacon and grated Parmesan if desired.