Zuppa Toscana Soup
Make this Zuppa Toscana Soup recipe at home! A copycat Olive Garden recipe full of spicy Italian sausage, fresh kale, and russet potatoes in a creamy broth.
Servings: 8 servings
Equipment
Ingredients
- 1 pound bulk mild Italian sausage
- 1 teaspoon red pepper flakes
- ½ pound bacon diced
- 1 small onion diced
- 2 - 3 cloves garlic minced
- 64 ounces chicken broth
- 4 - 6 medium potatoes scrubbed and sliced
- 1 small bunch kale stems removed and leaves chopped (about 3-4 cups)
- 1 cup heavy whipping cream
Instructions
- In a large soup pot or Dutch oven, crumble and brown the Italian sausage with the red pepper flakes over medium-high heat, until the sausage is no longer pink. Drain and set aside.
- Cook the bacon in the same pot, over medium-high heat, until crisp. Remove the bacon to paper towels. Drain all but 2 tablespoons of the bacon grease.
- Add the onions and garlic to the pot; cook until the onions are soft, about 3-5 minutes.
- Add the chicken broth. Bring to a boil.
- Add the potatoes and kale; lower the heat to medium and cook about 15-20 minutes, or until potatoes are tender.
- Add the reserved bacon and sausage to the pot.
- Stir in the cream. Heat through.
- Serve hot.
Notes
- Feel free to substitute Italian sausage links. Cut the links open, crumbling the sausage, and discard the casing.
- Use whatever kind of Italian sausage your family prefers - sweet, mild, or hot.
- If you prefer, diced potatoes can be used in place of the sliced potatoes.
- You can omit or reduce the amount of red pepper flakes if you are sensitive to spicy foods.
Nutrition
Calories: 522kcal | Carbohydrates: 23g | Protein: 17g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 100mg | Sodium: 1471mg | Potassium: 794mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2152IU | Vitamin C: 38mg | Calcium: 99mg | Iron: 2mg
