As autumn settles in, there’s something about a warm, hearty soup that perfectly complements the crisp air. In our kitchen, this season calls for the delightful aroma of homemade Zuppa Toscana—a cozy, flavorful creation that mirrors the beloved Olive Garden classic. Packed with bacon, Italian sausage, potatoes, and kale, this soup is a bowlful of comfort on chilly evenings.
- 4/5 strips bacon, cut into ½ inch pieces
- 1 lb sweet Italian sausage (opt for spicy if you’re feeling adventurous)
- 4-5 potatoes (russet or golden), cut into half-inch cubes
- 4 cloves garlic, minced
- 1 large white onion, diced
- Pinch of red pepper flakes
- Salt and pepper to taste
- 6 cups chicken broth
- 4 cups water
- 6 cups kale, chopped
- ¾ cup heavy cream
- Parmesan cheese for garnish
- In a large pot, sauté bacon until browned. Remove and set aside on a paper-towel-lined plate, leaving about 1 tbsp of oil in the pot.
- Add Italian sausage, breaking it up as it cooks. Once done, remove to a paper towel-lined plate.
- Dice onion and add to the pot. Sauté until soft and golden, then add minced garlic and sauté for an additional minute.
- Pour in 6 cups of broth and 4 cups of water. Bring to a boil and add sliced potatoes. Cook until easily pierced with a fork.
- As the potatoes cook, add chopped kale and the cooked sausage. Bring everything to a light boil.
- Stir in 1 cup of cream, bring to a boil, and season to taste with salt and black pepper. Remove from heat.
- Garnish with bacon and grated Parmesan.
Serve and Enjoy: For an extra touch, pair your Zuppa Toscana with toasted slices of a skinny Italian loaf. Drizzle with olive oil, sprinkle minced garlic and Italian seasoning, then toast in a pan. Dip these slices into your soup for a perfect harmony of flavors.
A Special Thanks: A warm shoutout to Crystal Hill, Travel Payroll Coordinator, for sharing this delightful recipe that warms hearts and bowls. Your contribution to our culinary repertoire is truly appreciated!