Zuppa Toscana Soup
This easy Zuppa Toscana Soup recipe combines mild Italian sausage, tender potatoes, bacon and kale in a delicious creamy broth. A copycat recipe even better than Olive Garden!
Servings: 8
Cost: $15
Ingredients
- 4 tablespoons butter
- ½ yellow onion about 1 cup
- 1 pound mild Italian sausage casings removed
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 4 medium Yukon potatoes cubed, about 4 cups
- 32 oz chicken stock
- 1 cup water
- 1 cup heavy cream
- 4 cups chopped fresh kale leaves
- ¼ bacon cooked and chopped
Instructions
- In a large Dutch oven or soup pot, melt butter, and cook onion until soft over medium heat
- Add sausage and cook until no longer pink, breaking with wooden spoon or spatula up as you go
- Stir in minced garlic, and cook until soft
- Stir in the Italian seasoning, salt, black pepper and crushed red pepper flakes
- Add the potatoes and chicken stock
- Cover, and bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes can be pierced with a fork
- Stir in heavy cream. When soup starts to simmer, add kale and cook until just wilted
- Serve with chopped bacon and grated Parmesan cheese if desired
Video
Notes
You can use fresh bacon and cook before adding sausage if desired.
Use 5 cups chicken broth or stock instead of water if you have it.
For more texture and creaminess, mash the potatoes lightly with a potato masher before adding cream.
Sub fresh spinach for the kale if desired.
Nutrition
Calories: 451kcal | Carbohydrates: 20g | Protein: 14g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 678mg | Potassium: 767mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4003IU | Vitamin C: 50mg | Calcium: 140mg | Iron: 2mg
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