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zuppa toscana

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

This easy Zuppa Toscana, which translates to Tuscan Soup, is a tasty Olive Garden copycat soup with crisp bacon, Italian sausage, onions, potatoes, and kale. It takes less than 40 minutes to prepare, and it is delicious every time. Enjoy this tasty soup garnished with crispy cooked bacon and a little bit of Parmesan Cheese.

►
yield 6 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For zuppa toscana

  • 8 slice
    bacon chopped
  • 1 lb
    mild or hot italian sausage
  • 1 sm
    onion diced
  • 4 clove
    garlic minced
  • 4 lg
    russet potatoes peeled and cut into ½ inch chunks
  • 6 c
    chicken broth
  • ½
    bunch kale destemmed and torn into bite-size pieces (about 4 cups)
  • 1 c
    heavy cream
  • 1 pinch
    crushed red pepper flakes
  • salt and pepper to taste
  • parmesan cheese (optional garnish)

How To Make zuppa toscana

  • 1
    In a large pot or Dutch oven, over medium heat, brown the chopped bacon. Then remove the bacon to a paper towel-lined plate using a slotted spoon.
  • 2
    Add the Italian sausage and break it up with a spoon. Cook until it is about one-third of the way browned. Add the onion and continue cooking and stirring until the sausage is browned and the onion is soft.
  • 3
    Add the garlic and potatoes, stir, and cook for 2 minutes. Drain any excess fat from the pot.
  • 4
    Add the chicken broth and bring the soup mixture to a boil. Reduce the mixture to a simmer and cook until the potatoes are just about fork-tender.
  • 5
    Add the kale, cream, and about 1/2 of the cooked bacon back to the pot. Continue simmering until the potatoes are soft and the kale is wilted.
  • 6
    Season with crushed red pepper, kosher salt, and freshly ground black pepper to taste. Garnish each bowl with a little crisp bacon and a sprinkle of freshly grated Parmesan Cheese.
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