Description
Enjoy the flavors of the famous Olive Garden Zuppa Toscana soup at home with this delicious copycat recipe. Creamy and hearty, this soup is perfect for a cozy night in.
Ingredients
Italian Sausage:
1 pound
Bacon:
4 slices, chopped
Yellow Onion:
1 medium, diced
Garlic:
3 cloves, minced
Russet Potatoes:
4 cups, thinly sliced
Chicken Broth:
5 cups
Heavy Cream:
1 cup
Kale:
3 cups, chopped
Salt and Black Pepper:
to taste
Red Pepper Flakes:
optional
Grated Parmesan Cheese:
for serving
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook the chopped bacon until crispy. Remove and set aside.
- Cook Sausage: Brown the Italian sausage in the pot, breaking it up, then drain excess grease.
- Saute Onion and Garlic: Add onion, cook until softened, then add garlic.
- Add Potatoes and Broth: Stir in potatoes and chicken broth, simmer until potatoes are tender.
- Add Kale and Cream: Mix in kale, then stir in heavy cream. Season with salt, pepper, and red pepper flakes.
- Serve: Ladle soup into bowls, top with bacon and Parmesan cheese. Serve hot.
Notes
- For a lighter version, use turkey sausage and half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 840mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 90mg
