It may not be authentic Italian, but this copycat Zuppa Toscana soup is a version of that restaurant favorite that we all love! Filled with the bold flavors of sausage and bacon, you’ll want this version way more than the restaurant version.
- 1 lb mild Italian sausage
- 1 teaspoon red pepper flakes
- 1/2 lb bacon, cut into 1/2-inch pieces
- 1 large onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 lb potatoes, peeled and diced
- 1 cup heavy whipping cream
- 3–4 cups kale, chopped
- Place a Dutch oven or large soup pot over medium-high heat. Add the sausage and red pepper flakes and cook, breaking the sausage up as it cooks. Cook until browned and no longer pink, then remove to a bowl or plate.
- Add the bacon to the pot and cook until crisp, about 7-8 minutes. Remove the bacon with a slotted spoon and add to the sausage. Drain all but about 2 tablespoons of the bacon grease.
- To the remaining bacon grease, add the onion and cook until soft. Add the garlic and cook another 30-60 seconds, until the garlic is fragrant.
- Pour in the chicken broth. Bring the mixture to a boil.
- Add the potatoes, and boil until fork tender, about 20 minutes.
- Once the potatoes are tender, reduce the heat and add the sausage and bacon back into the pan. Stir in the heavy cream. Add the kale and stir to combine.
- Cook for an additional 5-10 minutes, or until the kale has softened a bit.
- Season to taste with salt and pepper and serve warm.
Spinach can be substituted for the kale, if desired.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
- Serving Size: 1/6 of recipe
- Calories: 632
- Sugar: 4 g
- Sodium: 785 mg
- Fat: 49 g
- Saturated Fat: 21 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 139 mg
Keywords: Zuppa toscana, zuppa toscana recipe, zuppa toscana soup, olive garden zuppa toscana