Description
A hearty and comforting Olive Garden Zuppa Toscana Soup featuring Italian sausage, crispy bacon, tender potatoes, kale, and a rich creamy broth. Perfect for a cozy meal and easy to make on the stovetop.
Ingredients
Scale
Meats
- 1 lb Italian sausage, casing removed and cut into bite-size pieces
- 3 strips of thick cut bacon
Vegetables
- 2 large russet baking potatoes, sliced in half and then into 1/4 inch slices
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups kale, veins removed and cut into thin ribbons
Liquids and Others
- 32 oz canned chicken broth
- 2.5 cups water
- 1 cup heavy whipping cream
- Salt and pepper, to taste
Instructions
- Brown the Sausage: Slice the uncooked Italian sausage into small pieces and brown them in your soup pot over medium heat until fully cooked and browned.
- Sauté Onions and Garlic: Remove the browned sausage from the pot and add the chopped onions and minced garlic to the pot. Cook until the onions are translucent and slightly browned, releasing their aroma.
- Add Broth and Water: Pour in the 32 oz of chicken broth and 2.5 cups of water, stirring to combine all flavors in the pot.
- Simmer with Potatoes and Sausage: Return the browned sausage to the pot along with the sliced potatoes. Allow the mixture to simmer gently for about 30 minutes or until the potatoes become tender and cooked through.
- Prepare Bacon: While the soup simmers, brown the thick-cut bacon strips in a separate small skillet until crispy. Remove and cut into small pieces.
- Add Final Ingredients: When the potatoes are soft, add the crispy bacon pieces, kale ribbons, and heavy whipping cream to the soup pot.
- Season and Simmer: Season the soup with salt and pepper to taste. Continue to simmer for another 10 minutes until everything is heated through and the kale is tender.
- Serve: Ladle the soup into bowls and serve warm with crusty bread or crackers on the side for a complete comforting meal.
Notes
- For a spicier version, use spicy Italian sausage or add red pepper flakes.
- You can substitute kale with spinach if preferred, although the texture will be softer.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- Make sure to remove sausage casings before cooking for better texture and flavor.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 75 mg
