Description
Olive Garden’s Zuppa Toscana is a hearty and comforting Italian soup featuring savory Italian sausage, crispy bacon, tender potatoes, and nutrient-rich kale all simmered in a creamy broth. This classic soup recipe combines robust flavors and a creamy texture perfect for a cozy meal that serves six generously.
Ingredients
Scale
Meat and Aromatics
- 1 pound Italian sausage
- 4 slices bacon, chopped
- 1 onion, diced
- 3 cloves garlic, minced
Broth and Vegetables
- 4 cups chicken broth
- 1 cup water
- 2 large potatoes, thinly sliced
- 2 cups kale, chopped
Dairy and Seasonings
- 1 cup heavy cream
- Salt and pepper, to taste
- Red pepper flakes (optional)
Instructions
- Cook Meat: In a large pot over medium heat, cook the Italian sausage and chopped bacon until browned and crispy. Once cooked, drain the excess fat to avoid greasiness.
- Sauté Aromatics: Add diced onion and minced garlic to the pot with the sausage and bacon. Cook until the onion softens and becomes translucent, releasing its aromas.
- Add Broth and Potatoes: Pour in chicken broth and water, then add the thinly sliced potatoes. Bring the mixture to a simmer and cook for 10 to 12 minutes until the potatoes are tender.
- Add Kale: Stir in the chopped kale and cook for an additional 3 to 4 minutes until the kale wilts, adding both flavor and nutritional value.
- Finish with Cream and Seasoning: Pour in the heavy cream and season the soup with salt, pepper, and optional red pepper flakes for a kick. Allow it to cook for another 2 minutes to blend the flavors.
- Serve: Ladle the hot soup into bowls and garnish as desired, serving immediately for a warm and satisfying meal.
Notes
- For a spicier soup, increase the amount of red pepper flakes.
- Use kale stems removed for a more tender texture.
- You can substitute heavy cream with half-and-half for a lighter version.
- Leftovers can be stored in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop to prevent curdling of the cream.
