Transport yourself to the Tuscan countryside with a steaming bowl of creamy Zuppa Toscana! Italian sausage gives it a slight kick that is immediately balanced by the addition of heavy cream, that by no means makes this soup heavy. It is creamy and light, with a fresh bite from kale and a touch of smokiness from bacon.
What’s In Zuppa Toscana?
To make this copycat Olive Garden favorite, you will need the following ingredients:
- Italian sausage
- Onions and garlic
- Yukon Gold potatoes
- Chicken stock
- Kale
- Heavy cream
- Bay leaves and dry basil
- Bacon
What Kind Of Kale Do I Use For Zuppa Toscana?
The best kind of kale for Zuppa Toscana is Lacinato Kale (aka dinosaur kale, Tuscan kale, or black kale). It is not the usual curly kale, but rather the dark green, sort of flatter leaf, tender kale.
How Can I Make Olive Garden’s Zuppa Toscana?
- Heat a large pot or Dutch oven over medium-high heat and cook the Italian sausage along with the chopped onion and minced garlic until fully cooked. Crumble the sausage as you cook it.
- Pour in the chicken stock, and add the cubed potatoes, bay leaves, and basil. Bring to a boil and simmer for 10 mins.
- Add the kale and heavy cream, simmer for an additional 5 minutes, and season with salt and pepper. Serve with crumbled crispy bacon on top.
Other Soup Recipes For You:
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- Creamy Chicken and Rice Soup
Easy Olive Garden Zuppa Toscana Soup
Transport yourself to the Tuscan countryside with a steaming bowl of creamy Zuppa Toscana! Each spoonful has hearty ingredients like Italian sausage, potatoes, kale, and bacon!xx
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Servings: 6 SERVINGS
Calories: 371kcal
Ingredients
- 1 lb ground turkey Italian sausage
- 1 cup white onion, chopped
- 2 garlic cloves, minced
- 1 ½ lb Yukon gold potatoes, cubes
- 4 cups chicken stock
- 1 cup water
- 3 cups Lacinato kale, chopped (the dark green kale)
- ¾ cup heavy cream
- 2 bay leaves
- 1 tsp dry basil
- 4 tbsp cooked and crumbled bacon (or real bacon bits)
- Salt and pepper to taste
Instructions
- Heat a large pot or Dutch oven over medium-high heat and cook the Italian sausage along with the chopped onion and minced garlic until fully cooked. Crumble the sausage as you cook it.
- Pour in the chicken stock, water, and add the cubed potatoes, bay leaves and basil. Bring to a boil and simmer for 10 mins.
- Add the kale and heavy cream, and simmer for an additional 5 mins and season with salt and pepper. Serve with crumbled crispy bacon on top.
Notes
- Don’t use curly kale, try to find Lacinato or dark green kale.
- Crumble the Italian sausage as you cook it so every spoonful has a bit.
- If you want a lighter version, use half and half instead of heavy cream.
Nutrition
Calories: 371kcal | Carbohydrates: 34g | Protein: 20g | Fat: 21g
