Zuppa Toscana Soup Recipe
CopyCat Olive Garden Zuppa Toscana Soup Recipe loaded with Italian sausage, potatoes and kale in a creamy broth. This under 30-minute soup will become a favorite
Ingredients
- 6 oz bacon, chopped & cooked
- 1 pound ground mild Italian sausage
- 1 medium onion, finely chopped
- 2 tsp olive oil
- 1 large carrot, julienned
- 6 garlic cloves, minced
- 8 cups water
- 32 oz chicken broth
- 2 pounds potatoes (5-6 potatoes), diced
- 1 tsp salt, or to taste
- ¼ tsp ground black pepper, or to taste
- ½ tsp red pepper flakes
- 3 cups packed chopped kale, chopped
- 1 1/3 cups heavy whipping cream
Instructions
- In a Dutch oven or large pot, saute the choped bacon until fully cooked. on medium heat. Remove from pot.
- In the same pot, add the ground sausage and brown on medium/high heat until cooked. Remove from pot.
- With the leftover bacon fat and 2 tsps oil saute the chopped onion until tender. Add the shredded carrots to the onions and saute until tender and cooked.
- Add the minced garlic and cook until fragrant.
- Pour in the water and chicken broth to the pot and bring to a light boil. Add the diced potatoes, and seasonings into the pot and cook on medium heat for about 12-14 minutes or until tender.
- Add in the kale, cooked sausage, bacon, and heavy whipping cream to the soup and cooked for an additonal 5 minutes.
- Serve and enjoy!