Description
A hearty, creamy, and comforting bowl of Olive Garden Zuppa Toscana Soup packed with Italian sausage, tender potatoes, and kale in a rich broth.
Ingredients
Units
Scale
- 1 lb Italian sausage, casing removed and cut into bite-size pieces
- 2 large russet potatoes, sliced in half, then into 1/4-inch slices
- 1 large onion, chopped
- 3 strips thick-cut bacon
- 3 garlic cloves, minced
- 2 cups kale, stems removed, cut into thin ribbons
- 32 oz chicken broth
- 2 1/2 cups water
- 1 cup heavy whipping cream
- Salt and freshly cracked black pepper to taste
Instructions
- Slice uncooked sausage into small chunks and brown in a large soup pot over medium heat. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add chopped onions and garlic. Sauté until the onions are translucent and lightly golden, about 5–7 minutes.
- Pour in chicken broth and water, scraping the bottom of the pot to release the flavorful bits. Stir well.
- Return the browned sausage to the pot. Add the sliced potatoes. Bring to a gentle simmer and cook uncovered for about 30 minutes, or until the potatoes are fork-tender.
- While the soup simmers, cook the bacon in a small skillet until crispy. Chop into bite-sized pieces.
- Stir in the bacon, kale, and heavy cream. Simmer for another 10 minutes until the kale wilts and the soup is heated through.
- Add salt and cracked black pepper to your liking. Serve hot.
Notes
Store leftovers in the fridge for 3–4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave in intervals. Add broth if needed to thin. For a lighter version, substitute half-and-half for heavy cream or use turkey sausage.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 70mg