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Copycat Zuppa Toscana Soup

Close-up of a hearty bowl of Zuppa Toscana soup topped with crumbled bacon, kale, and potatoes.
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Make this hearty, creamy Zuppa Toscana soup at home. This recipe closely matches the popular Olive Garden version.

Ingredients

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  • 1 pound spicy Italian sausage, casings removed
  • 4 slices bacon, chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 pound russet potatoes, thinly sliced or diced
  • 6 cups chicken broth
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1 bunch kale, stems removed and chopped

Instructions

  1. Cook the bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
  2. Add the Italian sausage to the pot. Cook, breaking it up with a spoon, until browned. Drain off excess grease.
  3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Add the sliced potatoes, chicken broth, water, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 to 20 minutes.
  6. Stir in the heavy cream and chopped kale. Cook for another 5 minutes, or until the kale wilts but remains slightly green.
  7. Taste and adjust seasoning if needed.
  8. Ladle the soup into bowls and top each serving with the reserved crumbled bacon.

Notes

  • For a slow cooker version, brown the sausage, onion, and bacon on the stovetop first. Transfer everything except the cream and kale to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and kale during the last 30 minutes of cooking.
  • You can substitute mild Italian sausage if you prefer less heat.
  • For a lower-fat option, use half-and-half instead of heavy cream, though the texture will be thinner.

Nutrition

Find it online: https://delishdreams.com/zuppa-toscana-soup-recipe-easy-one-pot/