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 perfect for a weeknight dinner or cozy weekend lunch.
Ingredients
Scale
- 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
- 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.
- Add the diced onion and sauté for 4–5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- 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.
- Return the sausage to the pot along with chopped kale. Simmer for 5 more minutes until the kale is wilted.
- Lower the heat and stir in the half and half. Warm through for 3–4 minutes without boiling.
- Crumble the cooked bacon over the soup. Taste and season with salt, pepper, and red pepper flakes if desired.
- Serve hot with crusty bread or salad.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove over low heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Zuppa Toscana, Italian soup, Olive Garden recipe