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Overhead view of zuppa toscana soup being ladled from a Dutch oven.
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Zuppa Toscana

This comforting and savory Zuppa Toscana is all the deliciousness you love about Olive Garden’s signature soup, but made right in your own kitchen!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 5 slices thick cut bacon cut into ½ inch pieces
  • 1 (20 ounce) package hot Italian sausage casings removed
  • 1 ½ cups chopped yellow onion
  • 1 tablespoon minced fresh garlic
  • 1 (32 ounce) container chicken broth 4 cups (low sodium)
  • 2 cups water
  • 4 medium russet potatoes about 1½ pounds, peeled and cut into about ½ inch pieces
  • 1 teaspoon salt more or less, to taste
  • ½ teaspoon black pepper more or less, to taste
  • 2 teaspoons granulated sugar
  • ¼ teaspoon ground nutmeg
  • 3 cups tightly packed chopped kale with large stems removed
  • 2 cups heavy cream
  • freshly grated Parmesan cheese optional topping

Instructions

  • In a 6 quart Dutch oven or large soup pot, fry bacon over medium high heat (stirring frequently) until thoroughly cooked (about 5 to 6 minutes).  Transfer bacon to a plate lined with paper towels to drain. Pour off grease in pot, leaving about 1 tablespoon.
  • Add sausage to the same pot and cook until browned and no longer pink, crumbling with a wooden spoon as it cooks (about 5 to 6 minutes).  Transfer sausage to another plate lined with paper towels to drain.  Pour off grease in pot, leaving about 1 tablespoon.
  • Add onions to pot and cook until soft, stirring frequently (about 4 to 5 minutes).
  • Add garlic and cook until fragrant (stirring constantly), about 30 seconds.
  • Add chicken broth, water, potatoes, salt, pepper, sugar and nutmeg to pot.  Stir to combine.
  • Bring to a boil and reduce heat as necessary to maintain a gentle simmer.  Simmer (uncovered) for approximately 10 to 12 minutes, or until potatoes are fork tender.
  • Add kale and cook until kale is tender, about 3 to 4 minutes.
  • Add heavy cream, cooked sausage and bacon. Stir to combine and cook an additional 2 minutes, or until heated through.
  • Sprinkle with grated parmesan when serving, if desired.

Notes

  • To store:  Allow soup to reach room temperature and store in an airtight container in the fridge for up to 3 to 4 days.
  • Helpful tip for cutting the bacon:  Place bacon in your freezer for 20 to 30 minutes before cutting.  This firms it up a little, making it easier to cut.
  • This recipe yields approximately 12 cups.