Zuppa Toscana is a hearty creamy homemade soup made with spicy Italian sausage, potatoes and baby kale. This tasty Zuppa Toscana soup recipe is a copycat version of what you would find at The Olive Garden.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
- 8 ounces bacon chopped
- 1 pound ground pork
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon fennel seeds
- 1 teaspoon red pepper flakes
- 3 cloves garlic minced
- 1 large yellow onion chopped
- 10 cups chicken broth
- 7 yukon gold potatoes peeled and chopped (about 3 cups)
- 1 cup heavy cream
- 4 cups packed fresh baby kale
- additional salt and pepper to taste
In a large Dutch Oven or stock pot, cook bacon. Start over relatively high heat and gradually reduce the heat as the fat renders. When done, scoop out bacon and allow to drain on paper towel lined plate and discard or reserve bacon grease for another use.
In the same pot, add sausage, paprika, salt, fennel seeds, red pepper flakes, garlic and onion. Stir well and cook over medium high heat until the meat is browned and crumbly. Remove sausage and transfer to a paper towel lined plate. If there's any excess grease, drain it off.
Add chicken broth and potatoes to the pot. Bring to a boil and then reduce heat to medium low. Continue to cook until the potatoes are tender, about 15 -20 minutes. Add the heavy cream, cooked sausage, and kale and cook until heated through. Add additional salt and pepper, to taste.
To serve, top with cooked bacon.
Store leftovers in refrigerator for up to a few days or freeze for longer storage.
Calories: 499kcal | Carbohydrates: 26g | Protein: 21g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 1630mg | Potassium: 1304mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4300IU | Vitamin C: 80mg | Calcium: 151mg | Iron: 7mg