ZUPPA TOSCANA – Potatoes, Italian sausage and bacon in a creamy chicken stock-based soup. This Olive Garden copycat is perfect for cold weather!
There’s just something about warm soup on a cold winter day that is so comforting. Zuppa Toscana is a new recipe in my collection, and it’s already a fan favorite.
Even my son, who tends to not love soup, has only good things to say about it. He told me the soup tastes like home. I’ll take that as a success!
I like to use mild Italian sausage in Zuppa Toscana. I’m a bit of a wimp when it comes to spice, so mild sausage it perfect for me. If you like more spice, feel free to use spicy Italian sausage instead.
This soup stores well in the fridge for 2-3 days. You can also freeze it. Store the completely cooled soup in an airtight container for up to 3 months. Although, if you’re planning to freeze it I would recommend freezing it before adding the heavy cream and kale. Then add those in when reheating.
Here’s what you need to make Zuppa Toscana…
- Italian sausage
- Thick cut bacon
- Yellow onion
- Garlic
- Flour
- Chicken stock
- Russet potatoes
- Heavy cream
- Kale
- Salt and pepper
- Parmesan cheese
- Red pepper flakes
Zuppa Toscana
ZUPPA TOSCANA - Potatoes, Italian sausage and bacon in a creamy chicken stock-based soup. This Olive Garden copycat is perfect for cold weather!
Ingredients
- 1 pound Italian sausage, cooked and strained (I use mild)
- 8 slices thick cut bacon, cooked and diced (reserving grease)
- 1/2 medium yellow onion, peeled and diced
- 2 cloves garlic
- 2 tablespoons flour
- 32 ounces chicken stock (plus more as needed)
- 4 russet potatoes, peeled and cut into 1/2 inch pieces
- 1 cup heavy cream
- About 2 cups kale, torn into bite sized pieces avoiding stems
- Salt and pepper to taste
- Parmesan cheese, shredded or shaved (optional topping)
- Red pepper flakes (optional topping)
Instructions
- In a large stock pot heated to medium-high heat, add 1 - 1/2 tablespoons of the reserved bacon grease.
- Add in the onion, cook until translucent (about 5 mintues).
- Add in the garlic, cook and stir for about 30-60 seconds.
- Add in the flour, stir to combine.
- Add in the chicken stock a little at a time, stirring to combine.
- Add in the potatoes, bring to a boil.
- Boil for about 15 minutes, until potatoes are fork-tender.
- Add in the cooked sausage, most of the bacon (reserving some for topping), heavy cream and kale.
- Add in more chicken stock as needed.
- Stir and cook for 5-10 mintues until the kale is completely wilted.
- Add salt and pepper to taste.
- Top with desired amount of bacon, parmesan cheese, and red pepper flakes.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 500Total Fat: 32gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 81mgSodium: 860mgCarbohydrates: 31gFiber: 3gSugar: 5gProtein: 22g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from The Chunky Chef
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