Description
A rich and creamy soup made with Italian sausage, potatoes, kale, and bacon, this Zuppa Toscana is a comforting Olive Garden copycat that’s easy to make at home.
Ingredients
Units
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- 1 lb Italian sausage
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups russet potatoes, sliced thin
- 1 cup heavy cream
- 2 cups chopped kale
- Salt and pepper, to taste
- Red pepper flakes (optional)
Instructions
- In a large pot, cook the Italian sausage over medium heat until browned. Remove and set aside.
- In the same pot, cook chopped bacon until crispy. Remove and set aside, reserving 1 tablespoon of the grease.
- Add diced onion to the pot and sauté until translucent, about 5 minutes. Add minced garlic and cook for another 1 minute.
- Pour in the chicken broth and bring to a boil.
- Add sliced potatoes and cook until tender, about 10-15 minutes.
- Reduce heat and stir in the cooked sausage and bacon.
- Stir in the heavy cream and chopped kale. Simmer until kale is wilted, about 5 minutes.
- Season with salt, pepper, and red pepper flakes if desired. Serve hot.
Notes
- Use spicy Italian sausage for extra heat.
- Substitute kale with spinach for a softer green.
- For a lighter version, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 1050mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 75mg