Zuppa Toscana Soup

This Zuppa Toscana  Soup, inspired by the classic Olive Garden dish, features a rich creamy broth, tender potatoes, savory Italian sausage, and fresh kale. It’s simple to make and perfect for cozy weeknight dinners or entertaining guests.

INGREDIENTS:

For the Soup:

1 lb Italian sausage (mild or spicy) – Adds bold, savory flavor.

4 slices bacon, chopped – Adds smokiness and richness.

1 medium onion, diced – Sweet and aromatic.

3 garlic cloves, minced – For depth and savoriness.

4 medium potatoes, thinly sliced or diced – Russet or Yukon Gold work best.

4 cups chicken broth – The base of the soup.

2 cups water – To adjust consistency.

1 teaspoon dried Italian seasoning – Adds herby notes.

Salt and freshly ground black pepper, to taste

For Creaminess and Greens:

1 cup heavy cream – Makes the soup rich and velvety.

2 cups fresh kale, stems removed and chopped – Adds a fresh, slightly bitter balance.

For Garnish:

Grated Parmesan cheese – For added flavor.

Crusty bread or garlic toast – Perfect for dipping.

DIRECTIONS:

Step 1: Cook the Meat

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the Italian sausage to the pot and cook, breaking it into crumbles, until browned. Remove and set aside with the bacon.

Step 2: Sauté the Vegetables

In the same pot, add the diced onion and cook for 3–4 minutes, until softened.

Stir in the garlic and cook for another minute until fragrant.

Step 3: Build the Soup Base

Add the potatoes, chicken broth, water, and Italian seasoning.

Bring to a gentle boil, then reduce the heat to low. Simmer for 15–20 minutes, or until the potatoes are tender.

Step 4: Add Creaminess and Greens

Stir in the cooked sausage and bacon.

Add the heavy cream and kale, cooking for another 3–5 minutes until the kale wilts.

Step 5: Adjust and Serve

Taste and adjust the seasoning with salt and pepper.

Ladle the soup into bowls and garnish with Parmesan cheese. Serve with crusty bread or garlic toast.