Zuppa Toscana Soup
Experience the warmth of Italy with our Zuppa Toscana Soup – a rich, hearty blend of spicy Italian sausage, kale, potatoes, and bacon, simmered in a savory broth. This homemade version of Olive Garden's most cherished soup is the perfect comfort food to delight your taste buds and warm your soul.
Ingredients
- 6 oz bacon
- 1 lb Italian Sausage
- 1 medium head garlic
- 1 medium onion
- 6 cups chicken stock
- 4 cups water
- 5 medium russet potatoes
- 6 cups kale
- 1 cup whipping cream
- Salt and black pepper
- Parmesan cheese
Instructions
- Bacon Browning: In a large pot or dutch oven over medium-high heat, cook 6 oz of bacon until crisp, about 5-7 minutes. Transfer the bacon to a plate lined with paper towels, draining all but 1 tablespoon of the fat from the pot.
- Sausage Cooking: Add 1 lb of "Hot" Italian sausage to the pot, crumbling it with a spatula. Cook until browned, about 5 minutes, then move to a paper towel-lined plate.
- Onion and Garlic Sauté: Add a finely chopped medium onion to the pot, cooking until translucent and golden, roughly 5 minutes. Add 10 minced garlic cloves, cooking for an additional minute.
- Potatoes and Liquids: Add 6 cups of chicken broth and 4 cups of water to the pot, bringing it to a boil. Incorporate 5 peeled and chopped russet potatoes and simmer until they are fork-tender, about 13-14 minutes.
- Kale and Sausage Addition: When the potatoes are almost ready, add in the chopped kale and previously cooked sausage. Return to a light boil.
- Cream Incorporation: Mix in 1 cup of whipping cream, bringing the soup back to a boil. Season with salt and black pepper according to taste, then take the pot off the heat.
- Garnishing and Serving: Garnish the soup with the cooked bacon and, if desired, grated parmesan cheese before serving.