Description
Creamy, hearty Zuppa Toscana Soup made with sausage, potatoes, and kale. A comforting Olive Garden classic you can make at home.
Ingredients
1 lb Italian sausage (mild or spicy)
4 slices thick-cut bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups russet potatoes, sliced thinly
6 cups chicken broth
1 ½ cups heavy cream
2 cups kale, chopped
Salt and pepper, to taste
Crushed red pepper flakes (optional, to taste)
Grated Parmesan cheese (for garnish, optional)
Instructions
In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon fat in the pot.
Add Italian sausage to the pot and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
Stir in the diced onion and cook until soft and translucent, about 4 minutes. Add minced garlic and sauté for 1 minute.
Add the sliced potatoes and chicken broth. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 15–20 minutes.
Stir in the chopped kale and cook for 5 more minutes until wilted.
Reduce heat to low, pour in the heavy cream, and stir to combine. Simmer for another 5 minutes. Season with salt, pepper, and red pepper flakes to taste.
Serve hot, topped with crispy bacon and optional Parmesan cheese.
Notes
For a low-carb version, substitute potatoes with cauliflower.
Use spicy Italian sausage for a kick of heat.
You can make this soup dairy-free by replacing heavy cream with coconut cream.
Stores well in the fridge for 3–4 days. Reheat gently to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian-American
