Description
Zuppa Toscana is a rich, comforting soup made with spicy Italian sausage, creamy potatoes, fresh kale, crispy bacon, and a silky broth. This Olive Garden-inspired recipe is the perfect weeknight dinner or cozy weekend lunch.
Ingredients
1 pound Italian sausage
4 cups russet potatoes, sliced
3 cups kale, chopped
4 cloves garlic, minced
1 medium onion, diced
4 cups chicken broth
1 cup half and half
4 slices bacon, cooked and crumbled
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Instructions
1. In a large Dutch oven, cook the Italian sausage over medium heat until browned and crumbled. Transfer to a plate, reserving a bit of fat in the pot.
2. Add the diced onion and sauté for 4–5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the sliced potatoes and reduce to a simmer. Cook until fork-tender, about 10–12 minutes.
4. Return the sausage to the pot along with chopped kale. Simmer for 5 more minutes until the kale is wilted.
5. Lower the heat and stir in the half and half. Warm through for 3–4 minutes without boiling.
6. Crumble the cooked bacon over the soup. Taste and season with salt, pepper, and red pepper flakes if desired.
7. Serve hot with crusty bread or salad.
Notes
For a dairy-free version, substitute coconut milk for half and half.
Add the kale just 5 minutes before serving to keep it bright and slightly crisp.
If freezing, do not add the cream until reheating to avoid separation.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 3g
- Sodium: 930mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
Keywords: zuppa toscana, olive garden copycat, sausage soup