Description
This Olive Garden Zuppa Toscana Soup recipe is a hearty and comforting dish that is perfect for a cozy night in. Made with Italian sausage, bacon, potatoes, kale, and a creamy broth, this soup is packed with flavor and sure to become a family favorite.
Ingredients
Italian Sausage:
1 pound mild or spicy
Bacon:
4 slices, chopped
Onion:
1 small, diced
Garlic:
3 cloves, minced
Potatoes:
4 cups russet, thinly sliced or diced
Chicken Broth:
6 cups
Heavy Cream:
1 cup
Kale:
2 cups, chopped
Salt and Black Pepper:
to taste
Red Pepper Flakes:
optional
Instructions
- Cook Italian Sausage: In a large pot or Dutch oven over medium heat, cook the Italian sausage until browned. Set aside.
- Cook Bacon: In the same pot, cook chopped bacon until crispy. Add diced onion and sauté until soft. Stir in garlic.
- Add Potatoes and Broth: Add potatoes and chicken broth. Simmer until potatoes are tender.
- Finish Soup: Return sausage to pot, add kale, and simmer until wilted. Stir in cream, season, and serve hot.
Notes
- For a lighter version, you can use half-and-half or evaporated milk.
- To make it dairy-free, use coconut milk and skip the cheese garnish.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 2g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
