Zuppa Toscana Soup

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This copycat Olive Garden Zuppa Toscana Soup Recipe is a quick and easy one-pot meal that tastes just like the restaurant version. It’s made with tender russet potatoes, bacon, Italian sausage, and kale in a creamy, flavorful broth.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 372kcal

Author: The Carefree Kitchen

Ingredients

4 strips bacon cut into 1/2" chunks
1 cup onion minced (white or yellow)
2 tablespoons garlic minced
1 pound Italian sausage ground
6 cups chicken broth
1 pound Yukon gold potatoes cut into 3/4" pieces
1/2 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
2 cups kale chopped into 1" chunks

Soup Toppings

1/4 cups Parmesan cheese grated

US Customary - Metric

Instructions

In a large pot, add the bacon chunks and cook on medium heat until crispy and golden brown. Remove from the pot and place on a paper towel lined plate.
In the same pot, add the minced onion and cook until golden brown—about 5 minutes. Add the minced garlic and sauté until tender and slightly golden brown—about 2 more minutes. Next, add the ground sausage and cook until it is no longer pink.
Once the sausage is cooked, add chicken broth and raw potato chunks. Bring to a boil and continue to cook for 12-15 minutes, or until potatoes are fork-tender.
Once the potatoes are cooked, stir in the heavy cream and add salt and pepper to taste. Add the chopped kale and cook until bright green and tender.
To serve, garnish with Parmesan cheese. Enjoy!

Video

Notes

Storing leftovers: store in an airtight container in the fridge for up to 4 days.

Freezing: store completely cooled soup in freezer bags for up to 2 months. To thaw, transfer to the fridge overnight.

To reheat: put soup into a Dutch oven or sauce pot and warm over medium heat, stirring occasionally, until warmed through.

Substitution: Instead of heavy cream you can use evaporated milk.

Nutrition