A delicious homemade version of Olive Garden’s Zuppa Toscana soup with spicy sausage, potatoes, kale, bacon and a touch of cream.
If you have ever eaten at Olive Garden, you are probably familiar with their Zuppa Toscana soup. This hearty soup is a blend of spicy sausage and potatoes with a touch of bacon and cream for richness. Loaded with flavor, this soup is delicious, but it is also easy to make at home so you can enjoy it any time you wish.
Tips for Making Zuppa Toscana Soup
This soup comes together easily and can be made all in one pot. Zuppa Toscana has a few steps, but all of the ingredients add layers of flavor.
- This recipe starts with hot Italian sausage. Sweet Italian sausage can also be used.
- Red pepper flakes add extra heat – use as little or as much as you prefer.
- After sauteing the bacon, I like to remove it and add it back at the end so that it stays crisp. Reserve some to sprinkle on top when serving.
- Thinly slice red or white baby potatoes or use a combination of both. If using larger potatoes, cut the slices in half before adding to the broth.
- Kale adds heartiness and retains some of its texture. Spinach can be used instead, but it will wilt completely.
- Add the heavy cream at the very end. The cream adds a touch of richness without making the soup too heavy.
Zuppa Toscana soup is perfect for these early spring days when it is still cold and raw outside. Full of hearty ingredients, this comforting soup is perfect for a weeknight dinner or weekend lunch. Thank you for trying this recipe. Please leave a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
More soup recipes
- Loaded Potato Gnocchi Soup
- Chicken Parmesan Soup
- Corn and Andouille Soup with Gnocchi and Smoked Paprika
- White Bean, Kale and Sausage Soup with Parmesan Crisps
- Creamy Italian Sausage Soup [One Pot]
- Italian Wedding Soup
Zuppa Toscana Soup {Homemade Olive Garden}
Ingredients
- 1 pound hot Italian sausage
- 6 slices thick cut bacon, cut into 1-inch pieces
- 1/2 large onion, diced
- 1 clove garlic, minced
- 1/8 teaspoon red pepper flakes, or to taste
- 6 cups chicken stock
- 24 ounces red or white baby potatoes, sliced thin
- 4 ounces chopped kale
- 1/2 teaspoon black pepper or to taste
- 1 cup heavy cream
- chopped scallions or grated Parmesan, for garnish
Instructions
- In a large heavy-bottomed pot set over medium heat, brown the sausage until cooked through, breaking it apart as it cooks. Remove to a paper towel-lined plate. Drain the excess fat. Add the bacon to the pot and cook until brown and slightly crisp. Remove to a paper towel-lined plate. Drain the excess fat, leaving about 2 teaspoons in the pan.
- Add the diced onion to the pot and saute for 2-3 minutes. Add the garlic and red pepper flakes and cook another minute. Add the chicken broth, scraping up the brown bits on the bottom of the pan.
- Bring to a gentle simmer and add the sliced potatoes, cooking 10-15 minutes or until potatoes are tender. Stir in the kale, sausage, and half of the bacon (reserving the other half for topping) and warm through. Season with pepper. Add the cream and heat for another 1-2 minutes.
- Ladle into bowls, topping with bacon and scallions or parmesan cheese, if desired.
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