Creamy Zuppa Toscana Soup

I usually make this creamy Zuppa Toscana when the weather turns cold and everyone comes home hungry. The sausage, potatoes, bacon, and kale make it hearty enough for dinner, so I only need some crusty bread on the side.

My kids are not always excited about kale, but they eat it without complaint in this soup. It softens in the creamy broth and picks up plenty of flavor from the sausage, garlic, and Parmesan.

The whole pot takes less than an hour, and most of that time is spent letting the potatoes simmer. Leftovers are just as tasty the next day, although I usually add a splash of broth while reheating because the soup thickens in the refrigerator.

Olive Garden Zuppa Toscana Copycat

Prep time: 15 minutes
Cook time: 35 minutes
Servings: 6

Ingredients

• 6 slices bacon, chopped
• 1 pound Italian sausage, casings removed
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup water
• 1½ pounds Yukon Gold potatoes, cut into bite-sized pieces
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes, optional
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 3 cups chopped kale, tough stems removed
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese, plus more for serving

Instructions

1. Add the chopped bacon to a large soup pot or Dutch oven. Cook over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot.
2. Add the Italian sausage and cook for 5 to 7 minutes, breaking it into bite-sized pieces as it browns. Transfer the cooked sausage to a plate.
3. Add the onion to the same pot and cook for 4 minutes, stirring occasionally. Add the garlic and cook for another 30 seconds.
4. Pour in the chicken broth and water. Add the potatoes, Italian seasoning, red pepper flakes, salt, and black pepper.
5. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 15 to 18 minutes, or until the potatoes are tender when pierced with a fork.
6. Return the sausage to the pot. Add the kale and simmer for 3 to 5 minutes, until the leaves soften.
7. Reduce the heat to low. Stir in the heavy cream and Parmesan. Heat gently for 2 to 3 minutes without allowing the soup to boil.
8. Stir in half of the cooked bacon. Taste and adjust the salt and pepper as needed.
9. Ladle the soup into bowls and finish with the remaining bacon and extra Parmesan.

Notes

• Mild or hot Italian sausage both work well. Use hot sausage and include the red pepper flakes for a spicier soup.
• Yukon Gold potatoes hold their shape nicely, but russet potatoes can also be used.
• Spinach may be substituted for the kale. Add it during the final 2 minutes because it wilts quickly.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat so the cream does not separate.