zuppa toscana

Name: Zuppa Toscana
Prep time: 10 min
Cook time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 8 slice(s) bacon chopped; 1 pound(s) mild or hot italian sausage; 1 small onion diced; 4 clove(s) garlic minced; 4 large russet potatoes peeled and cut into ½ inch chunks; 6 cup(s) chicken broth; ½ - bunch kale destemmed and torn into bite-size pieces (about 4 cups); 1 cup(s) heavy cream; 1 pinch(es) crushed red pepper flakes; salt and pepper to taste; parmesan cheese (optional garnish)

67 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Sep 4, 2023

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.

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Zuppa Toscana is a tasty Tuscan Italian soup made with Italian sausage, onions, garlic, and kale. This easy Olive Garden Copycat soup comes together in less than 40 minutes, making it doable for weeknights.

prep time 10 Min

cook time 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make zuppa toscana

Step 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.

Step 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.
Step 3

Add the garlic and potatoes, stir, and cook for 2 minutes. Drain any excess fat from the pot.
Step 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.
Step 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.
Step 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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