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Zuppa Toscana

A close-up of a rustic bowl filled with Zuppa Toscana, featuring chunks of potato, sausage slices, crispy bacon, and kale in a creamy broth.
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A hearty and creamy Italian sausage, potato, and kale soup, inspired by the Olive Garden classic. This one-pot meal is perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 1 pound Italian sausage, casings removed
  • 1 pound bacon, chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 3 medium Yukon Gold potatoes, thinly sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup heavy cream
  • 1 bunch kale, stems removed and chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a large pot or Dutch oven, cook the Italian sausage over medium-high heat until browned. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Add the chopped bacon to the pot and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
  3. Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Pour in the chicken broth, add the sliced potatoes, oregano, basil, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  6. Stir in the heavy cream, cooked Italian sausage, and cooked bacon.
  7. Add the chopped kale and cook for 5 minutes, or until wilted.
  8. Season with salt and pepper to taste.
  9. Serve hot.

Notes

  • For a thicker soup, you can mash some of the potatoes against the side of the pot.
  • If you prefer a milder flavor, use mild Italian sausage.
  • This soup is great for meal prep and can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://gourmetgaze.com/zuppa-toscana-recipe/