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Better Than Olive Garden Zuppa Toscana Soup

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This homemade Zuppa Toscana is rich, flavorful, and made with simple ingredients including Italian sausage, potatoes, kale, cream, and bacon. It is easier to make than the restaurant version and perfect for a comforting family meal.

Ingredients

Scale
  • 5 slices bacon, chopped
  • 1 pound hot Italian sausage, casing removed
  • 1 large yellow or sweet onion, diced
  • 4 cloves garlic, minced
  • 5 Yukon potatoes, diced into 1/2 inch cubes
  • 6 cups water
  • 2 tablespoons better than bouillon chicken base (or beef base)
  • Parmesan rind (optional)
  • 6 cups curly kale, stems removed, leaves roughly chopped
  • 1 cup heavy whipping cream
  • Salt and pepper, to taste
  • Parmigiano Reggiano, grated (for topping)

Instructions

  1. Cook chopped bacon in a large pot until crispy; remove and set aside.
  2. In the same pot, brown the Italian sausage, breaking it up as it cooks.
  3. Add diced onion and minced garlic to the pot and sauté until softened.
  4. Add diced potatoes, water, chicken base, and optional Parmesan rind; bring to a boil.
  5. Reduce heat and simmer until potatoes are tender, about 20-25 minutes.
  6. Add chopped kale and cooked bacon; cook until kale is wilted.
  7. Stir in heavy cream and heat through without boiling.
  8. Season with salt and pepper to taste.
  9. Serve hot topped with grated Parmigiano Reggiano.

Notes

For best flavor, use better than bouillon chicken base and fresh Parmigiano Reggiano. You can substitute kale with spinach if preferred. The soup can be made ahead and reheated gently to preserve creaminess.

Nutrition

Find it online: https://www.rapidrecipes.blog/better-than-olive-garden-zuppa-toscana-2/