Description
Look no further than this here Olive Garden-inspired Zuppa Toscana recipe! This cozy + comforting creamy soup features juicy Italian sausage, leafy kale, hearty potatoes, crumbled bacon, and more! It’s insanely delicious and oh so dreamy!
Ingredients
- 4 strips thick-cut bacon, chopped
- 1 medium yellow onion, finely diced
- 4 garlic cloves, finely minced
- 1 lb hot Italian sausage, ground or links (casings removed)
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon Italian seasoning, plus more to taste
- ¼ teaspoon crushed red pepper flakes, optional
- 2 tablespoons all-purpose flour
- 1 bunch fresh kale, stems removed and roughly chopped (about 5 cups)
- 2 large russet potatoes, peeled & chopped into chunks
- 4 cups (32 ounces) chicken broth
- 1 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 2 tablespoons fresh grated parmesan cheese, plus more for garnish
- Crusty bread, for serving- optional
Instructions
- In a large heavy-bottomed pot/dutch oven over medium heat, add the bacon. Cook, stirring often, until the bacon releases its fat and cooks through until crisp, about 6-7 minutes. Be sure to stir the bacon often for even cooking. Then use a slotted spoon to transfer the cooked bacon pieces onto a plate lined with a paper towel, and set aside.
- Add the onion into the same pot and sauté the onions in the rendered bacon grease until they become tender and golden, about 2-3 minutes. Then add in the garlic and continue cooking together for another 1-2 minutes until fragrant.
- Add the sausage and use a wooden spoon to break up the sausage into crumbles. Cook the sausage until browned throughout. Then season the sausage with salt, Italian seasoning, and red pepper flakes- stir well to combine.
- Sprinkle in the flour and stir well until the flour dissolves and soaks up any leftover grease, about 1 minute. Toss in the kale and gently sauté it along with the sausage mixture for about 1-2 minutes. Then add in the potatoes along with the broth, cream, and butter. Give all ingredients a good stir to fully combine and cover the pot with a lid.
- Reduce the heat to medium-low, and allow the soup to come up to a nice simmer for about 15-20 minutes until the potatoes are fork-tender.
- Lastly, stir in the parmesan cheese. Taste the soup and adjust the seasonings, if desired. If you prefer, add the reserved bacon pieces directly into the soup or see the next step.
- Serve the soup warm and garnish with reserved bacon and more parmesan cheese, as desired. We love serving this soup alongside some crusty bread as well for dipping! Enjoy!
Notes
- Storing: Leftover soup will keep in the refrigerator stored in an airtight container for up to three days. Simply reheat via the stovetop or microwave. Add more broth to help loosen the soup to your desired texture, only if needed.
- For slow cooker/instant pot cooking methods, see blog post for directions.
- Please read blog post in its entirety for additional tip + tricks.