Olive Garden Zuppa Toscana Soup

This soup has a lot of my favorite flavors and ingredients: italian sausage, BACON, kale, red pepper flakes, and potatoes. This soup is the perfect soup to eat all year round.

Course Soup

Cuisine Italian

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 295.74kcal

Author Whitney Wright

Equipment

garlic mincer

Ingredients

5 slices thick bacon chopped
1 lb iltalian sausage casings removed
1 sweet onion chopped
1/2 teaspoon crushed red pepper flakes
2 garlic cloves minced
1/2 teaspoon salt see note 1
1/2 teaspoon pepper
1 teaspoon accent seasoning
3 russet potatoes washed, peeled and chopped into 1/2"-1" pieces
6 cups chicken broth
2 cups water
1 teaspoon chicken bouillon
2 1/2 teaspoons cornstarch mixed with 1 tsp water to make a paste
3 cups packed kale veins removed and chopped into thin strips
1 cup heavy cream

Instructions

In the bottom of your soup pan add the bacon. Cook until crisp. Use a slotted spoon to transfer the bacon to a paper towel lined plate. To the bacon grease add the sausage, onion, and red pepper flakes. Brown the sausage by cooking over medium heat breaking up the sausage with a wooden spoon as you go.
Cook until the sausage is brown and no longer pink, the onions should be translucent as well. If there’s excess grease in the pan, drain and discard before proceeding.
Add the garlic, salt, pepper, and accent seasoning. Cook for 1 minute more.
Add the potatoes, chicken broth, water, and chicken bouillon to the pot.
Cook on medium heat for 10-15 minutes or until potatoes are almost fork tender. Add the cornstarch slurry to the pot and simmer for 10 minutes.
Add the chopped bacon, kale, and heavy cream. Cook for 2-3 minutes or until kale has wilted slightly. Serve warm!

Notes

If you're watching your salt intake, omit the salt in this recipe.

Use bacon you need to cook instead of precooked bacon. This is because we'll cook the sausage in the leftover bacon grease. This amps up the flavor!

Nutrition