Description
Zuppa Toscana is a hearty Italian-American soup featuring spicy Italian sausage, crispy bacon, tender potatoes, and nutritious kale simmered in a creamy broth. This comforting soup is perfect for chilly days and is inspired by the popular Olive Garden recipe.
Ingredients
Scale
Meats
- 1 pound Italian sausage (mild or spicy)
- 4 slices bacon (chopped)
Vegetables
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 4 large russet potatoes (thinly sliced or diced)
- 3 cups chopped kale (stems removed)
Liquids & Seasonings
- 4 cups chicken broth
- 3 cups water
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup heavy cream
- Grated Parmesan cheese for serving
Instructions
- Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove the bacon and set it aside on a paper towel-lined plate to drain excess fat.
- Brown the Sausage: Add the Italian sausage to the same pot and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary to prevent greasiness.
- Sauté Aromatics: Stir in the diced onion and cook for 4–5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Potatoes: Pour in the chicken broth and water, then stir in the sliced or diced potatoes and the optional crushed red pepper flakes. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat and let the soup simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Wilt the Kale: Stir in the chopped kale and continue to simmer for another 5 minutes until the kale is wilted and tender.
- Finish with Cream: Reduce heat to low and stir in the heavy cream. Warm through gently for 2–3 minutes without boiling.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, topped with the reserved crispy bacon and grated Parmesan cheese for added flavor.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Use turkey sausage and turkey bacon for a leaner option.
- This soup tastes even better the next day as the flavors meld together.
