Description
This Homemade Zuppa Toscana Soup is a rich, creamy, and comforting dish inspired by Olive Garden’s classic recipe. Made with savory Italian sausage, tender potatoes, crispy bacon, and fresh kale, all simmered in a flavorful, garlicky broth with a touch of cream. Perfect for a cozy dinner!
Ingredients
Units
Scale
- 1 lb Italian sausage (mild or spicy)
- 4 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups russet potatoes, sliced thin
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 2 cups kale, chopped (or spinach)
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated (optional)
Instructions
- Cook the bacon – In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the bacon grease in the pot.
- Brown the sausage – Add the Italian sausage to the same pot. Cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
- Sauté the aromatics – Stir in diced onion and cook for 2-3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
- Simmer the soup – Pour in the chicken broth and bring to a boil. Add sliced potatoes, salt, pepper, and red pepper flakes. Reduce heat and simmer for 10-15 minutes, until potatoes are fork-tender.
- Add the kale & cream – Stir in chopped kale and heavy cream. Simmer for another 2-3 minutes until the kale is wilted.
- Finish & serve – Stir in crispy bacon and Parmesan cheese if using. Serve hot with crusty bread!
Notes
- Substitute kale with spinach for a milder flavor.
- Use half-and-half instead of heavy cream for a lighter version.
- Add cannellini beans for extra protein and texture.
- Store leftovers in the fridge for up to 3 days and reheat gently.
Nutrition
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg