Description

This Olive Garden Zuppa Toscana Soup recipe is a warm and comforting soup that’s perfect for a cozy night in. With Italian sausage, crispy bacon, tender potatoes, and hearty kale in a creamy broth, this soup is a crowd-pleaser.

Ingredients

Italian Sausage:

1 lb

Bacon:

4 slices (chopped)

Yellow Onion:

1 medium (diced)

Garlic:

3 cloves (minced)

Chicken Broth:

5 cups

Russet Potatoes:

3 large (thinly sliced)

Kale:

1 ½ cups (chopped)

Heavy Cream:

1 cup

Crushed Red Pepper Flakes:

½ teaspoon (optional)

Salt:

to taste

Pepper:

to taste

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Instructions

Cook the Sausage: In a large pot, cook the sausage until browned. Remove and set aside.
Cook the Bacon and Onions: In the same pot, cook the bacon until crispy, then add the onion and cook until translucent.
Add Garlic and Return Sausage: Stir in garlic, then return the sausage to the pot.
Add Broth and Potatoes: Pour in the chicken broth and add the sliced potatoes. Bring to a boil.
Simmer: Reduce heat and simmer until potatoes are tender.
Add Kale and Cream: Stir in kale, then add the heavy cream and red pepper flakes.
Season and Serve: Season with salt and pepper to taste. Simmer briefly and serve hot.

Notes

For a lighter version, use half-and-half instead of heavy cream.
Try turkey or plant-based sausage for a healthier twist.