Description
Experience the comforting flavors of Olive Garden’s Zuppa Toscana Soup, a hearty Italian-inspired dish packed with crispy bacon, savory pork sausage, tender red potatoes, and nutrient-rich kale, all simmered in a flavorful chicken stock and finished with a touch of creamy richness.
Ingredients
Scale
Meats
- 1 pound bacon, cut into 1-inch pieces
- 1 pound pork sausage
- 1 pound Italian mild pork sausage
Vegetables and Herbs
- 1 medium sweet onion, finely chopped
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 3 medium red potatoes, cut into ½-inch cubes
- 1 bunch lacinato kale, stems removed and roughly chopped
Liquids and Dairy
- 64 oz chicken stock
- ½ cup heavy cream
Seasonings
- 3 teaspoons kosher salt, divided (more if needed)
- ½ teaspoon red pepper flakes (optional)
Instructions
- Cook the Bacon: In a large, heavy-bottomed pot, cook the cut bacon pieces over medium-high heat until crispy, about 7-8 minutes. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate, leaving the bacon grease in the pot.
- Sauté Onions and Garlic: Lower the heat to medium and add the finely chopped onions. Cook until lightly browned, about 5 minutes. Add minced garlic and cook for an additional 1 minute. Season with 1 teaspoon of kosher salt and stir in dried oregano.
- Brown the Sausages: Add both types of pork sausages to the pot with 2 teaspoons of salt. Break up the meat with a wooden spoon and cook over high heat, browning the sausage evenly for 5 minutes.
- Add Potatoes and Stock: Stir in the cubed red potatoes followed by the chicken stock. Bring the mixture to a boil, then taste and adjust seasoning as needed. Cook until potatoes are tender, approximately 10-12 minutes, checking at 10 minutes and extending if necessary.
- Add the Kale: While the soup is simmering, remove the kale leaves from their stems and chop roughly. Add the kale to the soup and simmer for another 5 minutes until wilted and tender.
- Finish with Cream: Turn off the heat and stir in the heavy cream to add richness and creaminess to the soup.
- Serve and Garnish: Ladle the soup into bowls, topping each serving with the crispy bacon pieces and red pepper flakes if you prefer a spicy kick. Enjoy your comforting Zuppa Toscana!
Notes
- You can adjust the salt quantity according to your taste preference.
- For a spicier version, increase red pepper flakes or add a pinch of cayenne pepper.
- Kale can be substituted with spinach or Swiss chard if preferred.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- To reduce fat, consider using turkey sausage and less bacon or omit the cream.
