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Olive Garden Zuppa Toscana Soup with Sausage and Potatoes

Zuppa Toscana soup simmers Italian sausage and russet potatoes in chicken broth, then finishes with kale, heavy cream, and crisp bacon. This hearty one-pot soup has tender potatoes and a creamy, savory broth.
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Prep Time 15 minutes
Cook Time 39 minutes
Total Time 54 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bacon slices, chopped
  • 1 lb Italian sausage bulk, mild or hot
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 0.5 tsp fine salt
  • 0.25 tsp black pepper
  • 6 cups chicken broth
  • 1.5 lb russet potatoes scrubbed and cut into 1/4-inch slices
  • 4 cups kale chopped, tough stems removed
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the bacon for 6–8 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate.
  3. Add the sausage to the pot and cook for 6–8 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  4. Transfer the sausage to a plate.
  5. Drain off all but about 1 tablespoon of fat.
  6. Add the onion, salt, and pepper and cook for 4–5 minutes until softened.
  7. Stir in the garlic for 30 seconds.
  8. Add the chicken broth and potatoes, and bring to a boil.
  9. Reduce the heat and simmer uncovered for 12–15 minutes until the potatoes are fork-tender.
  10. Stir in the sausage and kale and cook for 3–5 minutes until the kale is wilted.
  11. Stir in the heavy cream and bacon and heat gently for 2–3 minutes without boiling.

Notes

For the best texture, heat gently after adding the cream and do not let the soup boil. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream may separate. For a dairy-free variation, use unsweetened coconut cream.