Zuppa Toscana

5 from 8 votes

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 Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Krissy Allori

Equipment

Dutch oven

Ingredients

8 ounces bacon chopped
1 pound ground pork see note below about using Italian sausage as a substitute
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
3 cups yukon gold potatoes peeled and chopped (about 7 potatoes)
1 cup heavy cream
4 cups fresh baby kale packed in measuring cup
additional salt and pepper to taste

Instructions

Stove top directions:

Cook bacon: 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. Discard or reserve bacon grease for another use, but leave just enough to coat the bottom of the pan.
Cook pork: In the same pot, add ground pork, 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. Transfer to a paper towel lined plate and discard any excess grease.
Cook potatoes: 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 to the pot, stir, and cook until heated through. Add additional salt and pepper, to taste.
Serve: To serve, top with cooked crisp bacon.

Instant Pot directions:

Cook bacon: In Instant Pot on sauté mode, cook bacon. Stir frequently to promote even cooking. When done, scoop out bacon and allow to drain on paper towel lined plate. Discard or reserve bacon grease for another use, but leave just enough to coat the bottom of the pan.
Cook pork: Still using sauté mode, add ground pork, 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. Transfer to a paper towel lined plate and discard any excess grease.
Cook potatoes: Add chicken broth and potatoes to the Instant Pot. Close and secure lid and cook on high pressure for 10 minutes. When done, quick release pressure and open lid. Add the heavy cream, cooked sausage, and kale to the Instant pot, stir, and cook on Keep Warm setting until heated through. Add additional salt and pepper, to taste.
Serve: To serve, top with cooked crisp bacon.

Slow Cooker Directions:

Cook bacon: 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. Discard or reserve bacon grease for another use, but leave just enough to coat the bottom of the pan.
Cook pork: In the same pot, add ground pork, 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. Transfer to a paper towel lined plate and discard any excess grease.
Cook potatoes: Add cooked sausage and onions along with chicken broth and potatoes to the Slow Cooker. Cook on low for 3-6 hours or high for 1-2 hours, until potatoes are tender. When done, stir in the heavy cream and kale; cook until heated through. Add additional salt and pepper, to taste.
Serve: To serve, top with cooked crisp bacon.

Notes

Bulk Italian sausage can be used in place of the ground pork, paprika, salt, fennel seeds, and red pepper flakes. Just use the same quantity of sausage as you would ground pork.

Nutrition