Description
Bring the comforting flavors of Italy to your kitchen with this homemade version of Olive Garden’s Zuppa Toscana Soup ! This creamy and hearty soup is packed with savory Italian sausage, tender potatoes, crispy bacon, and fresh kale, all simmered in a rich, flavorful broth. Perfectly balanced with creaminess, spice, and freshness, this soup is a crowd-pleaser that rivals the restaurant classic. Whether you’re craving a taste of Olive Garden at home or looking for a satisfying meal to warm you up on a chilly evening, this recipe is quick, easy, and sure to impress. Serve it with crusty bread or a side salad for a complete meal that will leave everyone asking for seconds.
Ingredients
- 6 slices bacon, chopped
- 1 lb mild or spicy Italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 medium russet potatoes, peeled and thinly sliced (about ½-inch thick)
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 bunch kale, stems removed and leaves chopped (about 4 cups)
- 1 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese (for serving, optional)
Instructions
-
Cook the Bacon and Sausage:
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot. Add the Italian sausage to the pot and cook, breaking it apart with a spoon, until browned and cooked through. Remove the sausage with a slotted spoon and set aside with the bacon. -
Sauté the Vegetables:
In the same pot, add the diced onion and cook in the remaining bacon grease and sausage drippings for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant. -
Simmer the Soup Base:
Pour in the chicken broth and bring to a boil. Add the sliced potatoes, oregano, and red pepper flakes (if using). Reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender. -
Add the Kale and Cream:
Stir in the chopped kale and cook for 3-4 minutes until wilted. Return the cooked bacon and sausage to the pot. Stir in the heavy cream and heat through, being careful not to boil. Season with salt and pepper to taste. -
Serve and Enjoy:
Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve hot with crusty bread or garlic knots for a complete meal.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Soup
- Cuisine: American
