Description
This Olive Garden-inspired Zuppa Toscana is a hearty and comforting Italian soup featuring spicy Italian sausage, tender Yukon Gold potatoes, fresh kale, and creamy broth. Perfect for cozy dinners, this recipe balances zesty flavors and rich textures for an authentic taste experience.
Ingredients
Meats
- 1 pound ground Italian sausage (preferably spicy)
- 6 pieces bacon, cooked and crumbled
Vegetables & Aromatics
- 3 garlic cloves, minced
- 1 medium white onion, peeled and diced
- 1.5 pounds Yukon Gold potatoes, diced
- 2 to 3 cups chopped fresh kale
Liquids & Seasonings
- 5 to 6 cups chicken stock
- 1 cup heavy whipping cream
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Sausage: In a large stockpot over medium-high heat, brown and cook the ground Italian sausage thoroughly, breaking it into small pieces as it cooks. Once cooked, use a slotted spoon to transfer the sausage to a separate plate. Reserve 1 tablespoon of the grease in the pot and discard the rest. Optionally, briefly rinse the cooked sausage in a strainer to remove excess grease. Set aside.
- Sauté Onions and Garlic: Add the diced onions to the reserved grease in the stockpot and sauté for about 5 minutes, stirring occasionally until they become translucent. Then add the minced garlic and sauté for an additional 1 minute, stirring occasionally to prevent burning.
- Add Potatoes, Stock, and Sausage: Add the diced Yukon Gold potatoes, chicken stock, and the cooked sausage back into the stockpot. Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to medium-low and cook for 10 minutes, or until the potatoes are tender when pierced with a fork.
- Add Kale and Cream: Stir in the chopped fresh kale and the heavy whipping cream. Continue to simmer the soup for another 5 minutes, allowing the kale to wilt and the flavors to meld.
- Season and Serve: Taste the soup and season with fine sea salt and freshly ground black pepper according to your preference. Finally, garnish with the crumbled cooked bacon before serving to add crunch and smoky flavor.
Notes
- Rinsing the cooked sausage can reduce the grease content in the soup.
- You can substitute kale with spinach if preferred, though kale gives a better texture and flavor.
- Adjust the amount of chicken stock depending on how thick or broth-like you prefer the soup.
- For a lighter version, use half-and-half instead of heavy cream or reduce the cream quantity.
- To make this recipe in a slow cooker, brown the sausage and sauté onions and garlic first, then combine all ingredients and cook on low for 6-8 hours.
- Instant Pot option: Use sauté mode to brown sausage and cook aromatics, then pressure cook with potatoes and stock for 8 minutes, followed by quick release and stirring in kale and cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
