Why You’ll Love This Recipe

• Tastes just like the restaurant version, but fresher and more affordable.
• A complete, satisfying meal made in just one pot for easy cleanup.
• Easily customizable with simple substitutions to fit your taste and budget.
• Ready in under an hour, making it perfect for a weeknight dinner.

Equipment You’ll Need

• Large Dutch oven or stockpot
• Cutting board
• Chef’s knife
• Slotted spoon
• Wooden spoon or spatula
• Ladle

Ingredients

• 1 lb ground Italian sausage (mild or hot)
• 4 slices bacon, chopped
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 4 large Russet potatoes (about 2 lbs), washed and thinly sliced
• 6 cups chicken broth
• 2 cups water
• 1 cup heavy cream
• 1 bunch fresh kale (about 4 cups), stems removed and leaves chopped
• Salt and black pepper to taste

Instructions

1. In a large Dutch oven or stockpot over medium-high heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon and set it on a paper towel-lined plate, leaving the rendered fat in the pot.
2. Add the ground Italian sausage to the pot. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off all but 1 tablespoon of grease from the pot.
3. Add the diced onion to the pot and sauté in the remaining fat until softened and translucent, about 5 minutes. Stir in the minced garlic and red pepper flakes and cook for another minute until fragrant.
4. Pour in the chicken broth and water. Add the sliced potatoes and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
5. Reduce the heat to low. Stir in the heavy cream and the chopped kale. Cook for another 5 minutes, stirring occasionally, until the kale is wilted and tender. Do not let the soup boil after adding the cream.
6. Taste the soup and season generously with salt and black pepper as needed. The sausage and broth are salty, so you may not need much.
7. Ladle the hot soup into bowls. Garnish with the reserved crispy bacon bits before serving.

Expert Cooking Tips

• For the creamiest texture, use Russet potatoes. Their high starch content helps thicken the soup slightly as they cook.
• To prevent the cream from curdling, ensure the soup is on low heat and not boiling when you stir it in.
• Remove the tough center rib from the kale leaves before chopping for a more tender bite.
• For a deeper flavor, use a combination of chicken and beef broth.

Substitutions and Variations

For a lighter version, substitute half-and-half or evaporated milk for the heavy cream. Ground turkey or chicken sausage can be used instead of pork. For a low-carb alternative, replace the potatoes with an equal amount of chopped cauliflower, adding it in the last 10 minutes of simmering.

Common Mistakes to Avoid

A common mistake is adding the kale and cream too early. This can cause the kale to become overly mushy and the cream to separate or curdle if the soup boils. Always add these delicate ingredients at the very end of the cooking process over low heat.

Serving Suggestions

Serve this hearty soup with a side of crusty bread or Olive Garden-style breadsticks for dipping. A simple green salad with a light Italian vinaigrette complements the richness of the soup perfectly. For an extra touch, offer grated Parmesan cheese at the table.

Storage and Reheating Tips

Store leftover Zuppa Toscana in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to reach the desired consistency. Freezing is not recommended as the potatoes can become grainy and the cream may separate upon thawing.

Frequently Asked Questions

Can I make this soup spicier?

Absolutely! Use hot Italian sausage instead of mild, and increase the amount of red pepper flakes to your desired heat level. You could also add a dash of your favorite hot sauce when serving.

Is this recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. However, always double-check the labels on your Italian sausage and chicken broth to ensure they are certified gluten-free, as some brands may contain additives.

Can I prepare this in a slow cooker?

Yes. First, brown the sausage, bacon, and onions on the stovetop as directed. Transfer the mixture to your slow cooker, then add the potatoes, broth, and water. Cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender. Stir in the cream and kale during the last 30 minutes of cooking.

Conclusion

With this simple, budget-friendly recipe, the beloved taste of Olive Garden’s Zuppa Toscana is no longer a dine-out-only treat. It’s a comforting, satisfying meal that proves homemade can be even better than the original. Enjoy the rich flavors and the pride of making a restaurant classic right in your own kitchen.