Zuppa Toscana
Recipe from Two Peas and Their Pod
If you love Olive Garden's Zuppa Toscana soup, you will love this homemade version. It is made in one-pot and loaded with Italian sausage, bacon, potatoes, and kale. Creamy, satisfying, and delicious!
Servings: 8
Calories: 443kcal
Ingredients
- 4 strips bacon chopped
- 1 lb Italian sausage
- 1 medium onion diced
- 3 to 4 cloves garlic minced
- 6 cups chicken broth
- 3 medium russet potatoes, peeled and chopped into 1/4" thick pieces (about 3 cups)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Dash of crushed red pepper flakes
- 1 cup heavy cream
- 2 cups chopped kale, ribs removed
- 1/4 cup grated Parmesan cheese
Instructions
- In a large pot or Dutch oven, cook the bacon pieces over medium-high heat for about 5 minutes or until crispy. Stir occasionally so the bacon doesn’t stick or burn. Transfer to a paper towel lined plate.
- Add the Italian sausage to the pot and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a paper towel lined plate.
- Add the onion to the pot and cook until translucent and tender, about 5 minutes. Add the garlic and cook for 1 minute.
- Add the broth, potatoes, salt, pepper, and crushed red pepper flakes. Bring to a boil and reduce to low. Simmer for 15 to 20 minutes or until the potatoes are fork tender.
- Add the cooked bacon and sausage to the pot. Stir in the heavy cream, kale, and Parmesan cheese. Let simmer for 5 minutes. Taste and add additional salt and pepper, if necessary.
- Ladle the soup into bowls and serve warm.
Nutrition
Calories: 443kcal | Carbohydrates: 19g | Protein: 15g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 1103mg | Potassium: 648mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2147IU | Vitamin C: 23mg | Calcium: 124mg | Iron: 2mg