This copycat Olive Garden Zuppa Toscana recipe is better than the restaurant's! You'll love the combination of Italian sausage, bacon, potatoes and kale in a creamy broth.
Course Dinner, Lunch
Cuisine Italian
Keyword zuppa toscana
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
0 minutesminutes
Total Time 1 hourhour
Servings 12cups
Calories 300kcal
Author Blair Lonergan
Ingredients
1lb.sweet or spicy Italian sausage, casings removed
4slicesthick-cut bacon, chopped
2large russet potatoes, peeled and diced into ½-inch pieces
For serving: grated Parmesan; chopped fresh parsley; baguette, garlic bread, or breadsticks
Instructions
Brown sausage in a large Dutch oven over medium-high heat until no longer pink. Use a slotted spoon to remove the cooked sausage to a paper towel-lined plate.
In the same pot, cook bacon until crisp. Remove to the plate with the sausage.
Drain off almost all of the grease, leaving about 1 tablespoon in the pot. Add onions and cook over medium-high heat just until soft (about 5 minutes). Stir in garlic and cook for 1 more minute. Sprinkle flour over top, and cook and stir for 1 minute. Gradually stir in the chicken broth, scraping the browned bits from the bottom of the pot (there’s so much flavor there!). Add potatoes and bring to a boil. Gently boil for about 10-15 minutes, or until potatoes are tender.
Reduce heat to low. Stir in cooked sausage and bacon. Season with salt and pepper, to taste. Simmer for 10 more minutes. Add kale and cream. Cook and stir for about 5 more minutes, or until kale is wilted. Do not boil. Ladle into individual bowls, garnish with Parmesan or parsley, and serve!
Notes
When adding the broth to the pot, deglaze the pan by scraping up the browned bits from the bottom with a wooden spoon. This adds so much flavor to the soup!
Allow thecream to come to room temperature before stirring it into the soup.
Once you add the cream, do not let the soup boil. If you boil the cream, the soup may curdle.
Usespicy Italian sausage and crushed red pepper flakes for a bit of spice.
Dice potatoes into uniform pieces so that they cook evenly.
For a lighter broth, use half-and-half instead of heavy cream. It will not have quite the same rich mouthfeel, but it will still be tasty!
Make theZuppa Toscana with spinach instead of kale. Spinach wilts quickly and doesn't hold as much shape or texture in soup, so add it during the final 1 minute of cooking.
For a low carb option, replace the potatoes with cauliflower florets.
If available, try substituting pancetta for the bacon.
Make it dairy-free by substituting canned full-fat coconut milk for the heavy cream.