Description
This Homemade Zuppa Toscana Soup is a hearty and comforting Italian-American classic, featuring savory sausage, crispy bacon, tender potatoes, and fresh kale in a creamy broth. Perfect for cozy dinners, this rich and flavorful soup is easy to make on the stovetop and offers a delicious copycat version of the popular Olive Garden favorite.
Ingredients
Scale
Sausage and Bacon
- 1 pound Italian sausage (mild or hot)
- 4 slices bacon, chopped
Vegetables and Aromatics
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 medium russet potatoes, sliced into thin half-moons
- 4 cups chopped fresh kale, stems removed
Liquids and Seasonings
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream
Finishing Touches
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Cook the sausage: In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it apart with a spoon, until browned and cooked through. Once done, transfer the sausage to a plate and set aside.
- Prepare the bacon: Add the chopped bacon to the same pot and cook until crispy, about 5 minutes. Remove half of the bacon using a slotted spoon and set it aside for garnish, while leaving the rest in the pot to flavor the soup.
- Sauté the aromatics: Add the diced onion to the bacon drippings and cook until softened, about 4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add potatoes and broth: Add the sliced potatoes, chicken broth, salt, black pepper, and optional crushed red pepper flakes to the pot. Increase heat and bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat to low and simmer for 15 to 20 minutes, or until the potatoes are tender, stirring occasionally to prevent sticking.
- Combine sausage and cream: Stir in the cooked sausage, heavy cream, and chopped kale. Continue to simmer the soup for 5 minutes until the kale wilts and the soup develops a creamy texture.
- Finish with cheese and seasoning: Stir in the grated Parmesan cheese. Taste the soup and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls and garnish each serving with the reserved crispy bacon and fresh parsley. Serve hot with crusty bread or breadsticks if desired.
Notes
- You can substitute spinach for kale if preferred.
- For a lighter version, replace heavy cream with half-and-half.
- This soup pairs wonderfully with crusty bread or breadsticks for a complete meal.
