Zuppa Toscana Soup

Zuppa Toscana Soup

from lovebakesgoodcakes.com
45 min
8 servings

Make this Zuppa Toscana Soup recipe at home! A copycat Olive Garden recipe full of spicy Italian sausage, fresh kale, and russet potatoes in a creamy broth.

Ingredients

  • 1 pound bulk mild Italian sausage
  • 1 teaspoon red pepper flakes
  • 1/2 pound bacon, diced
  • 1 small onion, diced
  • 2-3 cloves garlic, minced
  • 64 ounces chicken broth
  • 4-6 medium potatoes, scrubbed and sliced
  • 1 small bunch kale, stems removed and leaves chopped (about 3-4 cups)
  • 1 cup heavy whipping cream

Directions

  1. 1

    In a large soup pot or Dutch oven, crumble and brown the Italian sausage with the red pepper flakes over medium-high heat, until the sausage is no longer pink. Drain and set aside.

  2. 2

    Cook the bacon in the same pot, over medium-high heat, until crisp. Remove the bacon to paper towels. Drain all but 2 tablespoons of the bacon grease.

  3. 3

    Add the onions and garlic to the pot; cook until the onions are soft, about 3-5 minutes.

  4. 4

    Add the chicken broth. Bring to a boil.

  5. 5

    Add the potatoes and kale; lower the heat to medium and cook about 15-20 minutes, or until potatoes are tender.

  6. 6

    Add the reserved bacon and sausage to the pot.

  7. 7

    Stir in the cream. Heat through.

  8. 8

    Serve hot.