Zuppa Toscana Soup
If you love Olive Garden's Zuppa Toscana Soup you are going to love this copycat version. This comforting soup is packed full of crumbled Italian Sauage, potatoes, kale all in the most delicious creamy broth.
I remember having this soup for the first time at Olive Garden many years ago. One of my co-workers ordered it and raved about how delicious it was, so naturally half of the table ordered it. I fell in love with this soup that day.
Within a week, I found myself in the kitchen attempting to replicate it. Years have passed, and I continue to make this delightful soup.
STEP 1
Begin by sautéing the bacon in a large pot or Dutch oven over medium-high heat until it's crispy and most of the fat has rendered off. Remove the bacon and set it aside.
STEP 2
Next, cook the sausage and onion in the same pot, breaking the sausage apart as it browns. Once the sausage is fully cooked, add the garlic, fennel seeds, and red pepper flakes, sautéing for one minute.
STEP 3
Then, add the chicken stock and potatoes to the pot, bringing it to a simmer and cooking until the potatoes are tender.
STEP 4
Stir in the kale. Season with salt and pepper. Simmer for another 5 minutes then stir in the heavy cream. Enjoy!
Serve this delicious soup with a nice crusty bread like Sourdough or French Bread. It also pairs well with nice soft Homemade Breadsticks.
Freezing in airtight containers:
Portion and pour the soup into the containers, leaving 1 inch of space between the top of the container and the soup. Allow the soup to cool completely before placing the lid on. Label the container and freeze for about 6 months. Thaw completely before reheating.
Freezing in freezer bags:
Allow the soup to cool completely before filling the bags. Seal and label the bags. Lay them out flat and place in the freezer. Soup can be frozen for about 6 months. Thaw completely before reheating.
If you love Olive Garden's Zuppa Toscana Soup you are going to love this copycat version. This comforting soup is packed full of crumbled Italian Sauage, potatoes, kale all in the most delicious creamy broth.
- 4 slices bacon (chopped)
- 10 ounces italian sausage (spicy or mild)
- 1/2 cup onion (small diced)
- 4 cloves garlic (minced)
- 1/2 teaspoon fennel seeds (optional, but worth it)
- 1/4 teaspoon red pepper flakes
- 2 1/2 quarts chicken stock
- 1 pound russet potatoes (medium diced)
- 2 1/2 teaspoons salt
- to taste pepper
- 2 cups kale (rough chopped)
- 1/2 cup heavy cream
Begin by sautéing the bacon in a large pot or Dutch oven over medium-high heat until it's crispy and most of the fat has rendered off. Remove the bacon and set it aside.
To the same pot add the sausage and onion. Crumble the sausage up as it browns. Once the sausage is cooked through, add in the garlic, fennel seeds and red peppers flakes and sauté for 1 minute.
Add the chicken stock and potatoes to the pot and bring to a simmer. Cook until the potatoes are tender.
Stir in the kale, season with salt and pepper. Continue simmering for 5 minutes.
Add in the cream and bacon, cook for 2-3 minutes then serve. Enjoy!
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