Description
Olive Garden’s Zuppa Toscana Soup is a hearty and flavorful Italian-inspired soup featuring crispy bacon, savory pork sausages, tender red potatoes, and nutrient-rich kale, all simmered in a rich chicken broth and finished with a touch of creamy heavy cream. Perfect for a comforting meal any day of the week.
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 Dairy
- 64 oz chicken stock
- ½ cup heavy cream
Seasonings
- 3 teaspoons kosher salt (divided, more if needed)
- ½ teaspoon red pepper flakes (optional)
Instructions
- Cook the Bacon: In a large, heavy-bottomed pot, cook the cut bacon pieces over medium-high heat until crispy, about 7-8 minutes. Remove the bacon with a slotted spoon onto a paper towel-lined plate, leaving the bacon grease in the pot.
- Sauté Onions and Garlic: Reduce heat to medium and add the finely chopped onions. Cook until lightly browned, approximately 5 minutes. Add minced garlic and cook for another 1 minute. Season with 1 teaspoon of kosher salt and the dried oregano.
- Brown the Sausages: Add both pork sausage varieties and 2 teaspoons of kosher salt to the pot. Break up the sausage with a wooden spoon and cook over high heat until browned, about 5 minutes.
- Add Potatoes and Stock: Stir in the cubed red potatoes followed by the chicken stock. Bring the mixture to a boil, taste to adjust seasoning if needed, and simmer for 10-12 minutes until potatoes are tender. If after 10 minutes the potatoes are not fully cooked, allow an additional 2 minutes.
- Cook the Kale: Add the roughly chopped kale to the soup and cook for another 5 minutes until the kale is tender.
- Finish the Soup: Turn off the heat and stir in the heavy cream evenly throughout the soup.
- Serve: Ladle the soup into bowls, topping each serving with the reserved crispy bacon and red pepper flakes for heat, if desired. Enjoy your warm, comforting Zuppa Toscana soup!
Notes
- If you prefer a spicier soup, increase the amount of red pepper flakes to taste.
- For a lighter version, you can substitute half-and-half for heavy cream.
- Ensure the kale stems are removed as they can be tough and fibrous.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Adjust salt based on your dietary preferences and the saltiness of your chicken stock.
