Olive Garden Zuppa Toscana soup is creamy, packed with potatoes, sausage, kale and bacon! The perfect quick and cozy meal. This famous soup is a crowd pleaser for holiday get togethers, game nights and cold winter nights.
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 8
Calories: 509
Course: Appetizer, Main Course, Side Dish, Soup
Ingredients
4Italian sausage, mild or hot, casings removed, approximately 2 cups
8slicesbacon, chopped
1mediumonion, diced
6clovesgarlic, finely minced
4cupschicken broth
6cupswater
4medium russet potatoes, peeled and diced into ½ inch pieces
In a large pot or Dutch oven on medium high heat, add the chopped bacon. Sauté for about 5 - 7 minutes, or until cooked through and crispy. Transfer the cooked bacon to a paper towel lined plate. Spoon out the excess oil, leaving about 1 tbsp in the pot.
Remove the casings from the sausage and add them to the pot. Use a spatula to break up the sausage into bite sized pieces. Sauté until cooked through, about 5 - 7 minutes. Transfer the cooked sausage to the paper towel lined plate.
Add the diced onion to the pot and sauté until translucent. Add in the minced garlic, sauté for 1-2 minutes or until fragrant. If using, add in the chili flakes.
Add in the broth, water, and diced potatoes. Bring to a boil and cook for 10-12 minutes, or until the potatoes are fork tender.
Add the chopped kale, cooked sausage, parmesan cheese and half of the cooked bacon.
Reduce heat to medium low, stir in the cream. Season to taste with salt and pepper. Remove from heat.
Serve the soup garnished with the remaining cooked bacon and additional parmesan. Enjoy!