I just made a Zuppa Toscana that’s stupidly creamy with bacon, sausage, kale and potatoes, and if you love Sausage And Kale Soup you’ll want to come over right now.
I am obsessed with Olive Garden Zuppa Toscana. I love the way spicy Italian sausage surrenders fat and flavor into the broth, and the kale holds up like a leafy anchor.
Potatoes get creamy and mean, bacon sneaks salty hits, garlic sings. It’s not pretentious.
It’s the Sausage And Kale Soup that makes me go back for seconds. I adore that rough, tangy broth with a swirl of cream and a grind of pepper.
Pure, blunt Comfort Soup. But mostly I want that bowl right now.
No apologies. Food that actually hits.
I would eat it daily, no shame, seriously.
Ingredients
- Spicy Italian sausage: big, savory punch and meaty comfort, a little naughty.
- Bacon: salty crunch and smoky pockets you’ll fight over.
- Yellow onion: sweet base that softens and blends everything together.
- Garlic: warm, cozy hit that makes it smell like home.
- Russet potatoes: hearty, starchy chunks that make the soup stick-to-your-ribs.
- Chicken broth: light, savory bath that keeps everything cozy and soup-like.
- Kale: bright green bite and pretend-healthy vibes you’ll actually enjoy.
- Heavy cream: silky richness that rounds out the heat and salt.
- Olive oil: smooth start for browning, adds subtle fruitiness.
- Kosher salt: brings out the other stuff, don’t be shy.
- Black pepper: warm, sharp note that wakes up the bowl.
- Crushed red pepper: optional kick if you like things spicy.
- Parmesan: nutty finish, grate it on and feel fancy.
Ingredient Quantities
- 1 lb spicy Italian sausage, casings removed
- 4 slices bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 lbs russet potatoes, peeled and cut into 1/2 inch cubes (about 3 medium)
- 4 cups low sodium chicken broth
- 1 bunch kale, stems removed and leaves chopped, about 6 cups packed
- 1 cup heavy cream or 1 cup half and half if ya want it lighter
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 to 1 teaspoon crushed red pepper flakes, optional for heat
- Freshly grated Parmesan cheese for serving, optional
How to Make this
1. Heat 1 tablespoon olive oil in a large pot over medium heat, add chopped bacon and cook until crispy, about 6 to 8 minutes, then remove with a slotted spoon and set aside leaving the fat in the pot.
2. Add remaining 1 tablespoon olive oil if needed, crank heat to medium-high and add Italian sausage, breaking it up with a spoon, cook until browned and no longer pink, about 6 minutes.
3. Push sausage to one side, add diced onion to the pot and cook in the rendered fat until soft and translucent, about 4 minutes, then stir in minced garlic and cook 30 seconds until fragrant.
4. Add cubed potatoes to the pot, stir to coat with fat, then pour in 4 cups low sodium chicken broth, scrape up any browned bits from the bottom, bring to a boil.
5. Reduce heat to a simmer, cover and cook until potatoes are fork tender, about 10 to 12 minutes.
6. Stir in chopped kale, cover and simmer another 3 to 5 minutes until kale is wilted and tender.
7. Lower heat to gentle, pour in 1 cup heavy cream or half and half, stir to combine and heat through but do not boil, about 2 to 3 minutes.
8. Add the crispy bacon back in, season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 to 1 teaspoon crushed red pepper flakes depending on how spicy you want it, taste and adjust seasoning.
9. If you want a slightly thicker soup, mash a few potato cubes against the side of the pot and stir, or simmer uncovered a few minutes to concentrate flavors.
10. Serve hot with freshly grated Parmesan cheese on top, and extra cracked pepper if you like, this keeps great for a couple days in the fridge and actually tastes better the next day.
Equipment Needed
1. Large heavy-bottomed pot with lid (6 to 8 quart)
2. Wooden spoon or heatproof spatula for stirring
3. Slotted spoon to remove the bacon
4. Chef’s knife for chopping bacon, onion, garlic and kale
5. Cutting board
6. Measuring cups and spoons
7. Potato masher or large fork (for lightly mashing potatoes)
8. Ladle for serving and a pair of tongs or spoon to add sausage back in
FAQ
Olive Garden Zuppa Toscana Recipe Substitutions and Variations
- Sausage (1 lb spicy Italian, casings removed)
- Mild Italian sausage for less heat
- 1 lb ground pork with 1 tbsp Italian seasoning mixed in
- 1 lb spicy chorizo if you want smokier, bolder flavor
- Bacon (4 slices, chopped)
- Pancetta for a classic Italian touch
- Turkey bacon to cut fat and salt
- Smoked ham or prosciutto, chopped, for a different salty note
- Russet potatoes (1 1/2 lbs, 1/2 inch cubes)
- Yukon Golds for a creamier texture and less falling apart
- Red potatoes for firmer chunks that hold up in soup
- Sweet potatoes for a sweeter, earthier twist (changes flavor profile)
- Heavy cream (1 cup)
- 1 cup half and half for a lighter finish
- Whole milk plus 2 tbsp melted butter to mimic richness
- Full fat coconut milk for dairy free, but it will add coconut flavor
Pro Tips
1) Crisp the bacon extra, then drain it well on paper towels before adding back. If you leave it too greasy it makes the broth cloudy and heavy, but if you save some of the rendered fat to brown the sausage you get way more flavor.
2) Cut the potatoes fairly uniform and on the smaller side so they cook fast, but save a few cubes to smash against the pot for natural thickness. Don’t overcook them though or they’ll turn mushy and make the whole soup gluey.
3) Brown the sausage in batches and push it to the side to cook the onion in the fat, that way you get good caramelization and extra depth. Also taste for salt before you add the Parmesan because the cheese and bacon both add a lot of salt.
4) Add the kale at the very end so it stays bright and slightly chewy, not slimy. If you want leftovers that reheat well, add a splash more cream or broth when reheating because the potatoes soak up liquid overnight.
Olive Garden Zuppa Toscana Recipe
I just made a Zuppa Toscana that's stupidly creamy with bacon, sausage, kale and potatoes, and if you love Sausage And Kale Soup you'll want to come over right now.
6
servings
611
kcal
Equipment: 1. Large heavy-bottomed pot with lid (6 to 8 quart)
2. Wooden spoon or heatproof spatula for stirring
3. Slotted spoon to remove the bacon
4. Chef’s knife for chopping bacon, onion, garlic and kale
5. Cutting board
6. Measuring cups and spoons
7. Potato masher or large fork (for lightly mashing potatoes)
8. Ladle for serving and a pair of tongs or spoon to add sausage back in
Ingredients
1 lb spicy Italian sausage, casings removed
4 slices bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1 1/2 lbs russet potatoes, peeled and cut into 1/2 inch cubes (about 3 medium)
4 cups low sodium chicken broth
1 bunch kale, stems removed and leaves chopped, about 6 cups packed
1 cup heavy cream or 1 cup half and half if ya want it lighter
2 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 to 1 teaspoon crushed red pepper flakes, optional for heat
Freshly grated Parmesan cheese for serving, optional
Directions
- Heat 1 tablespoon olive oil in a large pot over medium heat, add chopped bacon and cook until crispy, about 6 to 8 minutes, then remove with a slotted spoon and set aside leaving the fat in the pot.
- Add remaining 1 tablespoon olive oil if needed, crank heat to medium-high and add Italian sausage, breaking it up with a spoon, cook until browned and no longer pink, about 6 minutes.
- Push sausage to one side, add diced onion to the pot and cook in the rendered fat until soft and translucent, about 4 minutes, then stir in minced garlic and cook 30 seconds until fragrant.
- Add cubed potatoes to the pot, stir to coat with fat, then pour in 4 cups low sodium chicken broth, scrape up any browned bits from the bottom, bring to a boil.
- Reduce heat to a simmer, cover and cook until potatoes are fork tender, about 10 to 12 minutes.
- Stir in chopped kale, cover and simmer another 3 to 5 minutes until kale is wilted and tender.
- Lower heat to gentle, pour in 1 cup heavy cream or half and half, stir to combine and heat through but do not boil, about 2 to 3 minutes.
- Add the crispy bacon back in, season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 to 1 teaspoon crushed red pepper flakes depending on how spicy you want it, taste and adjust seasoning.
- If you want a slightly thicker soup, mash a few potato cubes against the side of the pot and stir, or simmer uncovered a few minutes to concentrate flavors.
- Serve hot with freshly grated Parmesan cheese on top, and extra cracked pepper if you like, this keeps great for a couple days in the fridge and actually tastes better the next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 462g
- Total number of serves: 6
- Calories: 611kcal
- Fat: 48.6g
- Saturated Fat: 19.2g
- Trans Fat: 0.2g
- Polyunsaturated: 4.2g
- Monounsaturated: 13.3g
- Cholesterol: 165mg
- Sodium: 1358mg
- Potassium: 1088mg
- Carbohydrates: 23.7g
- Fiber: 3.9g
- Sugar: 2.7g
- Protein: 18.5g
- Vitamin A: 2167IU
- Vitamin C: 57mg
- Calcium: 101mg
- Iron: 2.9mg
