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zuppa toscana recipe olive garden copycat sausage potatoes kale bacon

Zuppa Toscana Recipe

By Kimberly Killebrew
Savory bacon, zesty sausage, creamy potatoes, and kale mingle to create a truly memorable soup that will warm both body and soul!
5 from 42 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients
 
 

  • 6 slices bacon , diced
  • 1 pound ground Italian sausage (click link for our homemade Italian sausage!)
  • 1 medium yellow onion , chopped
  • 4 cloves garlic , minced
  • 1/4 cup dry white wine (optional)
  • 6 cups quality chicken broth
  • 4-5 yellow waxy potatoes (e.g. Yukon Gold), about 2 pounds (these hold their shape better but you can use Russets if you prefer a creamier texture)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • pinch of red pepper flakes , optional for some heat
  • 1 bay leaf
  • 6 cups packed chopped kale (1 large bunch), thick stems removed
  • 2 cups heavy cream or half and half
  • 2 tablespoons cornstarch mixed with 2 tablespoons water or broth (optional if you prefer a thicker soup)

Instructions
 

  • In a pot or Dutch oven, cook the bacon until done.  Add the sausage and cook until no more pink remains.  Add the onions and cook until soft and translucent, then add the garlic and cook for another minute.  Drain some of the excess fat. If you're using the wine, add it and boil for 2 minutes.
    Add the potatoes, broth, and seasonings. Bring to a boil, reduce the heat, cover and simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork.  If you prefer a thicker soup, add the cornstarch slurry and simmer another minute or two until thickened.  
    Add the kale and simmer for another 2-3 minutes or until the kale is wilted and tender.  Stir in the cream and heat through.  Discard the bay leaf.  Add salt and pepper to taste.  
    If desired, you can serve your Zuppa Toscana with some freshly grated Parmesan cheese and/or some additional crumbled bacon.

Notes

For more bulk you can add a can of drained cannellini beans if desired.  

Nutrition

Calories: 594kcalCarbohydrates: 31gProtein: 24gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 100mgSodium: 1097mgPotassium: 1140mgFiber: 4gSugar: 6gVitamin A: 2399IUVitamin C: 46mgCalcium: 189mgIron: 3mg
Course Entree, Main Course, Soup
Cuisine American, Italian
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