Zuppa Toscana is a delicious Olive Garden copycat soup with sausage and potatoes. It’s so comforting and full of amazing flavor from the combination of bacon, Italian sausage, potatoes, and kale.
Course Main Course, Soup
Cuisine American, Italian
Keyword Italian sausage, potato soup
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Servings 6
Calories 719kcal
Author lyuba
Ingredients
1tbspolive oil
1/2lbbacondiced
1small yellow oniondiced
1lbground mild Italian sausage
3large garlic cloves
2lbsRusset potatoesabout 5 potatoes
5cupsvegetable stockwarmed
1cupheavy whipping cream
1/2bunch of kaleabout 2 cups sliced, not packed
saltto taste
1tspcrushed red pepper flakesmore or less to taste
Prepare ingredients first: dice bacon and set it aside. Dice onion, peel and chop potatoes, and mince garlic.
Preheat a Dutch oven or another soup pot over medium heat and add oil.
Add the diced bacon and saute until browned and fat is mostly rendered.
Add the diced onion and saute until softened. Mix in minced garlic and saute just until fragrant.
Add ground Italian sausage and use a spatula or a wooden spoon to break it up into chunks. Saute until sausage is mostly cooked.
Mix in diced potatoes and sauté for a few minutes.
Slowly, pour in stock, while scraping bottom of the pot and the sides. Bring everything to simmer and lower the heat to medium-low.
Season with salt and crushed red pepper flakes and mix well. Let the soup cook uncovered over medium-low to low heat until potatoes are very tender (about 40 minutes).
Use a wooden spoon to crush and break up a few potatoes for a thicker consistency.
Chop the kale leaves and discard the thick stem. Stir kale into the soup.
Stir in the heavy whipping cream and cook for just about 5 more minutes but don't let it boil. Take off heat right away.