Zuppa Toscana Soup

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Zuppa Toscana in soup pot

Homemade Zuppa Toscana is loaded with Italian sausage, bacon, kale and potatoes. Learn how to make Zuppa Toscana soup as made popular by Olive Garden!

• Author: Natasha of NatashasKitchen.com
• Skill Level: Easy
• Cost to Make: $11-$15
• Keyword: zuppa toscana
• Cuisine: Italian
• Course: Soup
• Calories: 458 kcal
• Servings: 8 bowls

• 6 oz bacon, chopped
• 1 lb Italian Sausage, The “Hot” variety
• 1 medium head garlic, 10 large cloves, peeled and minced or pressed
• 1 medium onion, finely diced
• 4 cups chicken broth/stock, (32 oz)
• 6 cups water, (48 oz)
• 5 medium russet potatoes, peeled and chopped into 1/4“ thick pieces
• 1 kale bundle, leaves stripped and chopped (6 cups)
• 1 cup whipping cream
• Salt and black pepper to taste
• Parmesan cheese to serve, optional

• In a large pot or Dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
• Add Italian sausage, breaking it up with your spatula, and sauté until cooked through (5 min). Remove to paper towel lined plate.
• Finely dice onion and add to the pot. Sauté 5 min or until soft and golden, then add minced garlic and sauté 1 min.
• Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min, or until easily pierced with a fork.
• When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
• Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper, then remove from heat. Garnish with bacon and grated Parmesan.