Zuppa Toscana is Olive Garden’s most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with Italian sausage, kale, bacon and potatoes.
Notes
For an extra umami boost:
- Add a Parmesan rind to the soup when adding the liquid ingredients.
- Add in a half teaspoon of MSG.
Ingredients
- 6 ounces bacon - chopped
- 1 pound spicy Italian sausage
- 1 medium head garlic - 10 large cloves, peeled and minced or pressed
- 1 medium onion - finely diced
- 6 cups chicken broth - (48 oz)
- 4 cups water - (32 oz)
- 5 medium russet potatoes - peeled and chopped into 1/4" thick pieces
- 1 kale bundle - leaves stripped and chopped (6 cups)
- 1 cup whipping cream
- salt - to taste
- black pepper - to taste
- Parmesan cheese - to serve
Instructions
Brown the bacon and sausage:
- In a large pot or dutch oven (5.5 qt), over medium-high heat, add the chopped bacon and sauté until browned (5-7 minutes).
- Use a slotted spoon to remove the bacon to a paper-towel lined plate and spoon out any excess oil, leaving about 1 tablespoon of oil in the pot.
- Add the Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min).
- Use a slotted spoon to remove cooked sausage to a paper towel lined plate and spoon out any excess oil, leaving about 1 tablespoon of oil in the pot.
Sauté the aromatics:
- Add the diced onion to the pot and sauté for 5 minutes or until soft and golden.
- Add the minced garlic and saute for another minute.
Cook the potatoes:
- Add 6 cups of broth and 4 cups of water to the pot, and bring to a boil.
- Add the sliced potatoes and cook for 13-14 minutes or until easily pierced with a fork.
Add the kale:
- When the potatoes are nearly done, add the chopped kale and cooked sausage and bring everything to a light boil.
Finish with cream:
- Stir in 1 cup of cream and bring to a boil.
- Season to taste with salt and black pepper and remove from heat.
- Serve, garnishing with bacon and grated parmesan.