A trip to Olive Garden isn’t complete without breadsticks, salad and a bowl of zuppa toscana! Now you can make this creamy, comforting, one-pot soup at home… in just 30 minutes!
Who love a good bowl of soup? I do! Lately we’ve been making soup at least once a week. This past week it was this delicious version of a restaurant favorite, and it did not disappoint (it never does)!
What I love about this soup is how simple it is. Yes, it does require a little babysitting at first (watching the bacon and the sausage cook), but after that it’s so so easy. Just cook the onion and garlic, then pour in the broth and seasonings, add the potatoes and simmer away.
When the potatoes are tender and the soup begins to thicken a bit, add the sausage & chopped kale and let it wilt. Then add in the half and half (or cream if you prefer) and garnish with bits of chopped bacon.
Enjoy with freshly baked bread and a big ole salad- we did! This soup has been a favorite of ours for quite some time now, and I think it’ll continue to be for a long, long time! I hope you’ll love it as much as we do.
Homemade Zuppa Toscana Recipe
- 5 slices bacon
- 1 lb ground Italian spicy sausage
- 1 tbsp olive oil
- 4 cloves garlic - minced
- 1 medium onion - diced
- 6 cup low-sodium chicken broth
- 3 russet potatoes - cubed or thinly sliced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 cup kale - chopped
- 1 cup half and half - OR heavy cream
- In a large stock-pot or Dutch oven set over medium heat, add the bacon and cook until browned. Remove and set aside on a paper towel lined plate, drain the oil. Add the sausage and cook until browned, then transfer to the paper towel lined plate. Dab any excess oil out of the pot (that way you don't have an oily film that forms on top of the soup).
- Heat the olive oil, add the onion and cook until translucent, then add the garlic and cook just until fragrant. Pour in the chicken broth and bring to a boil. Add the potatoes, salt and pepper. Cook until potatoes are tender, about 10-15 minutes.
- Stir in the sausage and kale until the kale begins to wilt, about 3 minutes. Stir in heavy cream, let simmer for 2 minutes, then serve and garnish with chopped bacon.