Description
This Olive Garden Zuppa Toscana Soup is a hearty and comforting dish featuring Italian sausage, crispy bacon, tender potatoes, and nutritious kale simmered in a rich, creamy broth. Perfect for a cozy dinner, this easy-to-make soup balances savory flavors with a touch of spice and creaminess.
Ingredients
Scale
Meat & Protein
- 1 pound Italian sausage
- 4 slices bacon, chopped
Vegetables & Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
- 2 large potatoes, thinly sliced
- 2 cups kale, chopped
Liquids & Dairy
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy cream
Seasonings
- Salt and pepper, to taste
- Red pepper flakes (optional)
Instructions
- Cook sausage and bacon: In a large pot over medium heat, cook the Italian sausage and chopped bacon until they are browned and crispy. Once cooked, drain any excess fat to keep the soup from being too greasy.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot. Cook them until the onion is softened and fragrant, about 2-3 minutes, stirring occasionally.
- Add broth, water, and potatoes: Pour in the chicken broth and water, then add the thinly sliced potatoes. Bring the mixture to a simmer and cook for 10-12 minutes or until the potatoes are tender when pierced with a fork.
- Incorporate kale: Stir in the chopped kale and cook for an additional 3-4 minutes until the kale wilts and becomes tender.
- Add cream and season: Pour in the heavy cream and season the soup with salt, pepper, and optional red pepper flakes to your taste. Let it cook for another 2 minutes to blend flavors and heat through.
- Serve: Ladle the soup into bowls and serve hot. Garnish as desired, such as with freshly grated Parmesan cheese or a sprinkle of extra red pepper flakes for more heat.
Notes
- You can substitute the Italian sausage with turkey sausage for a leaner option.
- For a dairy-free version, replace heavy cream with coconut milk or a plant-based cream substitute.
- Adjust the amount of red pepper flakes to control the spice level to your preference.
- If you prefer a thicker soup, mash some of the cooked potatoes before adding the cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
