Description
This Zuppa Toscana brings the authentic flavors of a classic Italian soup right to your kitchen. The rich, creamy broth combined with spicy Italian sausage, tender potatoes, and fresh kale creates a comforting, hearty meal that’s perfect for any chilly evening. The crumbled bacon adds the perfect salty crunch on top. Whether you’re recreating your favorite Olive Garden meal or trying something new, this soup is easy to make, gluten-free, and bursting with zesty Italian flavors. It’s ideal for cozy dinners or family gatherings, offering a delicious blend of textures and tastes that everyone will enjoy.
Ingredients
Units
Scale
- 1 pound ground Italian sausage (spicy recommended)
- 3 garlic cloves, minced
- 1 medium white onion, diced
- 1.5 pounds Yukon Gold potatoes, diced
- 5–6 cups chicken stock
- 2–3 cups chopped fresh kale
- 1 cup heavy whipping cream
- Fine sea salt and freshly-ground black pepper, to taste
- 6 pieces bacon, cooked and crumbled
Instructions
- In a large stockpot, cook the sausage over medium-high heat until browned and cooked through. Break it into small pieces as it cooks.
- Using a slotted spoon, transfer the sausage to a plate, leaving 1 tablespoon of grease in the pot (or substitute with olive oil). Discard the remaining grease.
- Add the diced onion to the pot and sauté for about 5 minutes, stirring occasionally.
- Stir in the garlic and cook for 1 more minute.
- Add the diced potatoes, chicken stock, and cooked sausage back to the pot. Bring the mixture to a simmer, then reduce the heat to medium-low and cook for about 10 minutes or until the potatoes are tender.
- Stir in the chopped kale and heavy whipping cream, allowing the soup to simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve warm, garnished with crumbled bacon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes