This soup is a treat, perfect for special occasions.
Jenny @ BAKE
• Bacon • Italian Sausage • Onion and Garlic • Russet Potatoes • Chicken Broth • Kale • Heavy Cream • Parmesan Cheese • Red Pepper Flakes
Watch the video tutorial for full step-by-step instructions!
Based on the popular soup at Olive Garden, Zuppa Toscana is so creamy and loaded with Italian sausage, russet potatoes, and dark green kale.
In a large pot, cook bacon over medium-low heat until crispy, about 6 minutes. Remove from pan and place on a paper towel-lined plate.
Increase heat to medium and add Italian sausage and onion and cook, breaking up sausage, for 6-8 minutes or until onions are translucent and sausage is cooked through.
Add garlic and cook for 1-2 minutes or until fragrant, stirring constantly. Add broth, water, and potatoes and increase heat to high to bring to a boil.
Reduce to a simmer (medium-low heat) and cook uncovered for 15 minutes or until potatoes are fork tender. When potatoes are done or almost done, add kale and cook until kale leaves are tender.
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