Description

This Olive Garden Zuppa Toscana Soup recipe is a hearty and comforting Italian-inspired soup featuring crispy bacon, flavorful sausages, tender red potatoes, and nutrient-rich kale all simmered in a savory chicken broth and finished with a touch of creamy heavy cream. Perfect for a cozy meal, this soup combines robust flavors and satisfying textures.

Ingredients

Scale

Meat and Protein

1 pound bacon (cut into 1-inch pieces)
1 pound pork sausage
1 pound Italian mild pork sausage

Vegetables and Herbs

1 medium sweet onion (finely chopped)
6 cloves garlic (minced)
1 tablespoon dried oregano
3 medium red potatoes (cut into ½-inch cubes)
1 bunch lacinato kale (stems removed and roughly chopped)

Liquids and Seasonings

64 oz chicken stock
3 teaspoons kosher salt (divided, more if needed)
½ cup heavy cream
½ teaspoon red pepper flakes (optional)

Instructions

Cook the bacon: In a large, heavy-bottomed pot, cook the cut bacon pieces on medium-high heat for about 7-8 minutes until crispy. Once crispy, remove the bacon using a slotted spoon and place it on a paper towel-lined plate to drain. Leave the bacon grease in the pot for added flavor.
Sauté onion and garlic: Reduce heat to medium and add the finely chopped onions to the pot. Cook until lightly browned, about 5 minutes. Add the minced garlic and cook for an additional minute. Season with 1 teaspoon of kosher salt and sprinkle in the dried oregano to release their flavors.
Brown the sausages: Add both the pork sausage and Italian mild pork sausage to the pot. Add 2 teaspoons of kosher salt and break up the meat with a wooden spoon. Increase the heat to high and cook for about 5 minutes until the sausages are nicely browned and cooked through.
Add potatoes and stock: Stir in the cubed red potatoes, then pour in the chicken stock. Bring the mixture to a boil. Taste and adjust seasoning as needed. Continue boiling for 10-12 minutes until the potatoes are tender, checking at 10 minutes and cooking a bit longer if necessary.
Cook the kale: While the soup simmers, prepare the kale by removing the stems and roughly chopping the leaves. Add the kale to the pot and cook for an additional 5 minutes so it softens but retains its color and texture.
Finish with cream: Turn off the heat and stir in the heavy cream, gently incorporating it into the soup to add richness.
Serve: Ladle the soup into bowls, topping each serving with the crispy bacon pieces. Sprinkle red pepper flakes over the top for a spicy kick if desired. Serve hot and enjoy this flavorful soup.

Notes

Use mild or spicy Italian sausage based on your preference.
Red potatoes are preferred for their waxy texture and ability to hold shape in soup.
Adjust red pepper flakes according to your spice tolerance or omit for mild flavor.
For a lighter option, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
Leftover soup can be refrigerated up to 3 days and reheated gently on stovetop.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: Zuppa Toscana, Olive Garden soup, Italian sausage soup, creamy kale soup, bacon soup, hearty soup, comfort food