Dive into the heart of Italian cuisine with our Zuppa Toscana Soup, a beloved classic from Olive Garden now brought to your kitchen. This one-pot wonder is a symphony of rich flavors, combining spicy Italian sausage, crispy bacon, nutritious kale, and hearty potatoes in a savory broth.
Perfect for those seeking a comforting and fulfilling meal, our homemade Zuppa Toscana recipe promises a delightful culinary experience, making every spoonful a testament to the timeless charm of Italian cooking.
Let’s embark on this flavorful journey and bring a piece of Italy to your table with ease and elegance.
How to Prepare Zuppa Toscana Soup
- Start with Bacon: In a large pot or dutch oven over medium-high heat, sauté 6 oz of chopped bacon until browned, about 5-7 minutes. Transfer the bacon to a paper-towel lined plate and remove excess oil, keeping about 1 tablespoon in the pot.
- Brown the Sausage: Add 1 lb of hot Italian sausage to the pot, breaking it apart with a spatula. Cook until it’s no longer pink, about 5 minutes. Move the sausage to a paper towel-lined plate as well.
- Sauté Onions and Garlic: To the same pot, add a finely diced medium onion. Sauté until soft and golden, about 5 minutes, then add 10 large minced garlic cloves and cook for another minute.
- Add Liquids and Potatoes: Pour in 6 cups of chicken broth and 4 cups of water, bringing it to a boil. Add 5 chopped russet potatoes and simmer for 13-14 minutes or until the potatoes are tender.
- Mix in Kale and Sausage: When the potatoes are nearly done, add the chopped kale and cooked sausage back into the pot. Bring the soup to a light boil.
- Finish with Cream: Stir in 1 cup of whipping cream and bring the soup to a boil once more. Season with salt and black pepper to taste, then remove from heat.
- Serve and Enjoy: Garnish your Zuppa Toscana with the crispy bacon and optional grated parmesan cheese before serving.
Zuppa Toscana Soup
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.
How to Store Zuppa Toscana Soup
Zuppa Toscana Soup can be stored in the refrigerator for up to 3-4 days when kept in an airtight container. For longer storage, freeze the soup in freezer-safe bags or containers for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stove over medium heat until hot, stirring occasionally. It’s best to add a little extra broth or water when reheating, as the soup may thicken upon cooling.
