Easy Zuppa Toscana

This homemade Zuppa Toscana is filled with Italian sausage, potatoes, garlic, onions, Kale and cream. Top with crispy bacon and parmesan cheese just before serving. 
When winter sets in, it's soup season and I couldn't be more excited! Most folks hate the cold weather, but I love it because I can make our favorite winter comfort foods. There's nothing more comforting and delicious than a big bowl of soup to warm you up when old man winter comes knocking at your door. 

I love Olive Gardens Chicken Scampi, but their soup, salad and breadsticks come in a close second. Zuppa Toscana and Chicken and Gnocchi are my favorite soups to get when I go there, but with food prices at an all -time high, we try to eat at home as much as possible. With so many CopyKat recipes online, I can now enjoy my favorite restaurant dishes and soups at home and the recipes are incredibly easy.  

Zuppa Toscana means "Tuscan Soup" in Italian. The recipe I am sharing is an American version that's richer and creamier, made with Italian sausage (mild or spicy), potatoes, garlic, onions, kale and cream. Top with crispy, chopped bacon/pancetta and parmesan cheese just before serving. This is my second time making this hearty soup and it's perfect for dinner paired with a salad and bread just like at Olive Garden. Let's get started on this simple soup recipe. 

In a large pot or Dutch oven, over medium - high heat add the chopped bacon and cook for 5-7 or until crispy. Remove bacon to a plate lined with a paper towel and reserve about 1 tablespoon bacon grease. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes.

Add the onion, garlic and crushed red pepper to the sausage mixture and cook for an additional 3-4 minutes. Remove the sausage mixture to a bowl and set aside.

Add the 6 cups chicken broth and 2 cups water. Increase the heat to high and bring the mixture to a boil. Add the potatoes and reduce heat to a medium - low and simmer until the potatoes are tender and cooked through (about 12-15 minutes).

Remove the stems and roughly chop the kale.

When the potatoes are almost done, add the cooked sausage mixture back into the pot and add the roughly chopped kale and cream.

Stir to combine. Continue to cook over medium-low heat and cook for an additional 5 minutes or until the kale is tender.

Remove from heat, season with salt and pepper, to taste.

Ladle into bowls and garnish with bacon/pancetta and parmesan cheese.

If you're looking for a good crusty bread and salad to pair with this soup try this 4 ingredient Rustic Crusty Bread and this CopyKat Olive Garden Salad. I hope you'll give this recipe a try.  


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1 comment

Kristi Ann said…
Looks Very Yummy, thanks so very much for sharing!!

Love Always and Shalom ( Peace ), YSIC \o/

Kristi Ann