Easy Zuppa Toscana
Love the Olive Garden's Zuppa Toscana? It's so simple to recreate it at home. This creamy sausage, bacon, potato, and kale soup is total comfort food!
Ingredients
- 5strips of bacon ( (thick cut works best))
- 1 pounditalian sausage (see note)
- 1 mediumonion (chopped)
- 5 clovesgarlic (minced)
- 2 cupschicken broth ((beef works too))
- 4 cupswater
- 4 largered potatoes (diced (leave skins on))
- ¼ teaspoonitalian seasoning
- 1 cupheavy/whipping cream
- 1 smallbunch of kale (torn into bite-size pieces (remove stems))
- salt and pepper (to taste)
Directions
- 1
Using kitchen shears (or a knife), cut the bacon into small pieces and add it to a pot. Cook for 5 minutes over medium-high heat to give the bacon a bit of a head start before adding in the sausage.
- 2
Add the sausage meat to the pot.
- 3
Allow the sausage and bacon to get nicely browned and crispy (this can take 15+ minutes). Stir occasionally. There may be quite a lot of fat in the pot (especially if you're using thick cut bacon), so you may want to spoon some out and discard it, but be sure to leave a few tablespoons in there as it adds flavor.
- 4
Stir in the onions and garlic. Cook for 2-3 minutes.
- 5
Add the chicken broth, water, potatoes, and Italian seasoning to the pot.
- 6
Increase the heat to high and bring the soup to a boil, then reduce to medium-low heat to simmer.
- 7
Cook for 10-15 minutes or until the potatoes are tender.
- 8
Add in the cream and kale, and cook for a further 5 minutes or until the kale is soft and wilted. Season with salt & pepper as needed.