Zuppa Toscana
A creamy hearty Italian soup loaded with spicy sausage, tender potatoes, and fresh kale. This Olive Garden copycat is rich, satisfying, and ready in under an hour.
Creamy Italian sausage and potato soup with kale in a savory broth.
Nutrition per serving
Ingredients
protein
vegetables
aromatics
liquid
dairy
spices
Instructions
Brown the meats
In a large pot over medium heat, cook the chopped bacon until crispy. Remove and set aside. In the same pot, add the spicy Italian sausage and cook until browned and crumbled, about 6 minutes. Drain excess fat leaving about 1 tablespoon in the pot.
Saute aromatics
Add the diced onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and red pepper flakes and cook for 1 more minute until fragrant.
Simmer the potatoes
Pour in the chicken broth and bring to a boil. Add the thinly sliced potatoes and reduce heat to a gentle simmer. Cook for 15 minutes or until the potatoes are fork tender.
Add cream and kale
Stir in the heavy cream and chopped kale. Return the cooked bacon to the pot. Simmer for 5 more minutes until the kale is wilted and the soup is heated through. Season with salt to taste.
Serve
Ladle the soup into bowls and garnish with extra bacon crumbles and a pinch of red pepper flakes. Serve immediately with crusty bread.
Substitutions
Common mistakes
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