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How to Make Classic Zuppa Toscana Soup at Home
Inspired by Olive Garden’s famous version, this creamy, comforting soup is packed with Italian sausage, potatoes, kale, and crispy bacon. A hearty one-pot meal for cozy nights!
Ingredients
- 1 lb 450g Italian sausage (mild or spicy)
- 4 slices bacon chopped
- 1 medium onion diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 3 –4 medium russet potatoes sliced thinly
- 1 tsp crushed red pepper flakes optional
- Salt and black pepper to taste
- 1 cup heavy cream
- 2 cups chopped kale or spinach for a milder flavor
- Grated Parmesan for garnish (optional)
Instructions
- Cook the Bacon:
- In a large pot, cook chopped bacon until crispy. Remove and set aside on a paper towel-lined plate. Leave a bit of bacon fat in the pot.
- Brown the Sausage:
- Add Italian sausage to the pot. Break it up and cook until browned. Drain excess fat.
- Sauté Aromatics:
- Add diced onion and cook 3–4 minutes until translucent. Stir in garlic and red pepper flakes, cook for 30 seconds.
- Add Potatoes & Broth:
- Add sliced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until potatoes are tender.
- Stir in Cream & Kale:
- Add heavy cream and kale. Simmer for another 5 minutes until kale is wilted and soup is heated through.
- Finish & Serve:
- Taste and adjust seasoning with salt and pepper. Serve hot, topped with crispy bacon and Parmesan if desired.
Notes
- Make it lighter: Use half-and-half instead of heavy cream.
- Make it low-carb: Swap potatoes for cauliflower florets.
- Storage: Keeps well in the fridge for up to 3 days.
Nutrition
Calories: 450kcalCarbohydrates: 20gProtein: 18gFat: 35gFiber: 2gSugar: 2gVitamin A: 850IU