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olive garden zuppa soup recipe

Zuppa Toscana Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage, casings removed
  • 4 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups water
  • 4 medium russet potatoes, thinly sliced (about 1/4-inch thick)
  • 1 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1 cup heavy cream
  • 3 cups kale, roughly chopped, stems removed
  • Salt to taste

Method
 

  1. Cook the chopped bacon in a large Dutch oven over medium-high heat for 4 minutes until the fat renders, then add the sausage and brown for 5 to 6 minutes. Spoon off excess fat, leaving about 1 tbsp.
  2. Reduce heat to medium. Cook the diced onion for 4 to 5 minutes until translucent, then add the minced garlic and red pepper flakes and stir for 1 minute.
  3. Pour in the chicken broth and water, scraping the pot bottom. Add the sliced potatoes and black pepper. Bring to a boil then simmer for 15 to 20 minutes until the potatoes are fork-tender.
  4. Stir in the chopped kale and cook for 3 to 4 minutes until wilted and deep green.
  5. Reduce to low heat, stir in the heavy cream, and cook for 2 minutes. Taste, adjust salt, and ladle into bowls topped with cracked black pepper and red pepper flakes.

Notes

This soup thickens noticeably in the fridge overnight, so if you're making it ahead, hold off on adding the kale and cream until you reheat it. The sausage and bacon carry a lot of salt, so taste before reaching for the salt shaker. Leftovers, if they make it that far, are honestly better the next day once the broth has had time to settle.