Zuppa Toscana

5 from 4 votes

Based on the popular soup at Olive Garden, Zuppa Toscana is so creamy and loaded with Italian sausage, russet potatoes, and dark green kale.

Prep Time20

Cook Time35

Total Time55

Course: Soups and Stews

Cuisine: Italian

Diet: Gluten Free

Servings:

6 ounces bacon, chopped (about 6 slices)
1 pound ground Italian sausage (or 19 oz. links, casing removed)
1 ½ cups diced onion (about 1 medium onion)
4 cloves garlic, minced
4 cups unsalted or low salt chicken broth
4 cups water
3 medium russet potatoes, scrubbed or peeled and cut into ½ -inch pieces (about 1 ½ - 2 pounds)
1 bunch kale, stems removed, chopped (about 6 cups tightly packed or 6 ounces)
1 cup heavy whipping cream
½ cup shredded Parmesan cheese
¼ teaspoon red pepper flakes, optional (more to taste)
3 tablespoons cornstarch
¼ cup water
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
salt and pepper to taste

In a large pot, cook bacon over medium-low heat until crisp, about 6 minutes. Remove from pan and place on a paper towel-lined plate. Remove all but about 1 tablespoon of bacon grease.
6 ounces bacon, chopped
Increase heat to medium and add Italian sausage and onion and cook, breaking up sausage, for 6 to 8 minutes or until onions are translucent and sausage is cooked through. Add garlic and cook for 1 to 2 minutes or until fragrant, stirring constantly.
1 pound ground Italian sausage, 1 ½ cups diced onion, 4 cloves garlic, minced
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.
4 cups unsalted or low salt chicken broth, 3 medium russet potatoes, scrubbed or peeled and cut into ½ -inch pieces, 4 cups water
When potatoes are done or almost done, add kale and cook until kale leaves are tender.
1 bunch kale, stems removed, chopped
Slowly stir in cream, Parmesan, and red pepper flakes if using.
1 cup heavy whipping cream, ½ cup shredded Parmesan cheese, ¼ teaspoon red pepper flakes, optional
In a small bowl, combine cornstarch and water with a fork or whisk. Pour into soup and simmer until thickened.
3 tablespoons cornstarch, ¼ cup water
Stir in parsley and basil. Taste and season with salt and pepper.
¼ cup chopped fresh parsley, ¼ cup chopped fresh basil
Serve garnished with bacon and additional Parmesan, if desired.

Keep it warm: The soup can be prepared a couple of hours in advance and kept on Warm in a slow cooker until you're ready to serve it.
Vegetarian option: Omit bacon and sausage. Substitute sliced mushrooms. Sauté them with the onions. Use vegetable broth. Continue with recipe as directed.
Substitute spinach. If you don't care for kale, substitute fresh spinach leaves. Stir in right before serving.

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