Zuppa Toscana (Olive Garden Copycat)
This hearty soup is packed with Italian sausage, potatoes, kale, and creamy broth, making it a perfect comfort food for any night of the week.
Ingredients:
- 6 oz bacon, chopped
- 1 lb Italian sausage (hot or mild, depending on your preference)
- 1 medium onion, finely diced
- 10 cloves garlic, minced
- 6 cups chicken broth
- 4 cups water
- 5 medium russet potatoes, peeled and chopped into 1/4-inch thick pieces
- 3 cups chopped kale
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional), for garnish
Cooking Guide:
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Sauté the sausage and bacon: In a large pot or Dutch oven, cook the chopped bacon over medium-high heat for 5 minutes, or until crispy. Remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate. Add the Italian sausage to the pot and break it up with a spoon as it cooks. Cook the sausage for 5-7 minutes, or until browned, then remove it from the pot with a slotted spoon and set it aside with the bacon.
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Sauté the aromatics: Discard all but about 1 tablespoon of the grease left in the pot. Reduce the heat to medium and add the diced onion. Sauté the onion for 5 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
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Simmer the broth and potatoes: Add the chicken broth and water to the pot. Bring to a boil, then add the chopped potatoes. Reduce heat and simmer for 13-15 minutes, or until the potatoes are tender when pierced with a fork.
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Incorporate the greens and sausage: Stir in the chopped kale and cook for 2-3 minutes, or until wilted. Add the cooked sausage and bacon back to the pot.
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Creamy finish: Stir in the heavy cream and bring the soup to a gentle simmer. Season with salt and freshly ground black pepper to taste.
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Serve and enjoy: Ladle the Zuppa Toscana into bowls and garnish with a sprinkle of red pepper flakes (optional) for an extra kick.
Tips:
- Yukon Gold potatoes can be substituted for russet potatoes for a slightly creamier texture.
- If you prefer a smoother soup, you can use an immersion blender to partially puree some of the potatoes after they are cooked.
- To make the soup ahead of time, prepare it up to step 5 and let it cool completely. Store it in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth or water if needed to thin it out.
- For a vegetarian option, simply omit the sausage and bacon. You can add in additional chopped vegetables, such as carrots or celery, for extra flavor and texture.
- Leftover Zuppa Toscana can be enjoyed for lunch the next day. It also freezes well, so feel free to make a double batch and store it for later.
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