Description
To recreate the beloved Olive Garden Zuppa Toscana Soup at home, follow this simple and delicious recipe that captures the essence of the original dish. This creamy, hearty soup features Italian sausage, fresh kale, and tender potatoes, making it a comforting choice for any meal.
Ingredients
- 1 pound ground Italian sausage (hot or mild)
- 3 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 5 cups chicken broth
- 2 cups water
- 4-5 medium russet potatoes, peeled and diced
- 2-3 cups kale, chopped
- 1 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook the sausage and bacon: In a large pot over medium heat, add the chopped bacon and sauté until crispy. Remove the bacon and set aside, leaving some grease in the pot. Add the ground sausage to the pot, breaking it up as it cooks until browned. Transfer to a plate and set aside.
- Sauté onions and garlic: In the same pot, add the diced onion and cook until translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute.
- Add liquids and potatoes: Pour in the chicken broth and water, then add the diced potatoes. Bring to a boil, then reduce heat to a simmer for about 10 minutes or until the potatoes are tender.
- Incorporate kale and cream: Stir in the chopped kale and cooked sausage. Add the heavy cream, mixing well. Simmer for another 5 minutes to heat through.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with crispy bacon bits and grated Parmesan cheese before serving.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: soup
- Cuisine: Italian-American
