Copycat Zuppa Toscana Soup Recipe
This copycat Zuppa Toscana Soup recipe might just have Olive Garden beat! Rich and creamy broth loaded with Italian sausage, potatoes, and kale, so easy and delicious.
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Servings 8 servings
Ingredients
- 8 oz bacon chopped
- 1 lb ground sausage
- 1/2 cup onion finely chopped
- 1 cup medium carrots shredded
- 4 garlic cloves minced
- 1 1/2 lbs red potatoes peeled and diced
- 1 ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp paprika
- ½ tsp cayenne pepper
- 32 oz broth
- 4 cup water
- 1/2 cup heavy whipping cream
- 4 cups chopped kale fresh or frozen
Instructions
- In a large pot or Dutch oven, cook the chopped bacon on medium heat for about 5 minutes, or until browned.
- Remove the bacon from the pot and add to a paper-towel lined bowl and set it aside. Carefully spoon out the extra grease, leaving about 2 Tbsp of bacon grease in the pot for sautéing.
- Add the ground sausage to the pot and cook, breaking apart as it cooks, for about 4-5 minutes, until cooked through. Remove the sausage to a bowl or plate and set aside.
- Add the chopped onions and carrots to the pot and sauté in the bacon and sausage grease on medium heat for 3-4 minutes. (If you are skipping the bacon, sauté the veggies with 1 Tbsp butter or olive oil.)
- Meanwhile, peel and rinse the potatoes and dice into even sized pieces about ½-inch cubes. (You can leave the skins on, if you prefer.)
- Once the veggies are tender, add in the minced garlic and cook for about a minute, until fragrant.
- Add the cooked sausage, diced potatoes, salt, pepper, paprika, and cayenne powder to the pot and mix to combine.
- Pour in the chicken broth and water and bring to a boil on medium high heat. Once the water is boiling, cook the potatoes for 15 minutes, until tender.
- When the potatoes are cooked through, add in the chopped kale, bacon, and heavy whipping cream and bring to a soft boil.
- Remove from the heat and top with freshly chopped greens and grated parmesan.
- Serve immediately with desired sides.