Creamy Tuscan Soup, inspired by Olive Garden’s famous Zuppa Toscana, is a rich and comforting dish featuring ground sausage, red pepper flakes, bacon, onions, potatoes, and kale.
Originating from Tuscany, Italy, Zuppa Toscana gained popularity through its rendition at Olive Garden. This creamy soup, brimming with flavor, offers a delightful warmth, making it an ideal choice for chilly days. Crafting your own homemade version ensures each bowl is packed with the authentic ingredients that define this beloved soup.
Ingredients & Substitutions
- Meat: Mild ground sausage serves as the base for this recipe, providing savory depth. Adjust the spice level by omitting or increasing the red pepper flakes. Turkey sausage is a suitable alternative.
- Potatoes: Opt for Yukon gold potatoes for their creamy texture and ability to hold up well in soups due to their lower starch content.
- Kale: Despite its strong flavor, kale adds a nutritious element to the soup. Even if you’re not a fan of kale, its inclusion in this dish may surprise you.
Prepping Kale
Preparing kale for recipes is straightforward. Remove the stems by folding the leaves and cutting along the stem. Chop the leaves into desired pieces and rinse under cold water. Storing prepared kale in the refrigerator extends its freshness for up to three days.
Storing Creamy Tuscan Soup
Leftover soup can be refrigerated for up to three days, making it an excellent option for meal prep. For longer storage, freeze the soup in airtight containers for up to three months.
Ingredients
- 1 pound (454 grams) mild Italian sausage
- 1 teaspoon crushed red pepper flakes
- 5 slices thick-cut bacon, chopped into ½-inch pieces
- 1 large yellow onion, finely diced
- 1 tablespoon minced garlic
- 4 cups (950 ml) chicken broth
- 4-6 medium Yukon Gold potatoes (approximately 1 ¾ pounds / 794 grams), diced
- 1 ½ cups (350 ml) heavy cream
- 3 cups (180 grams) fresh kale leaves, chopped and stems removed (packed)
- Salt and pepper, to taste
- ¼ cup grated parmesan cheese, for garnish
Instructions
- In a large Dutch oven over medium-high heat, cook the sausage and red pepper flakes until browned, breaking up the meat with a spoon as it cooks (about 10-15 minutes). Transfer the cooked sausage to a bowl, covering to keep warm.
- In the same pot, cook the bacon until crisp (about 10-15 minutes). Drain most of the grease, leaving about 2 tablespoons in the pot. Transfer the bacon to the bowl with the sausage, covering to keep warm.
- Add the onions to the pot and cook until translucent (about 5-8 minutes). Stir in the garlic and cook for 1 minute.
- Return the cooked sausage and bacon to the pot, along with the chicken broth. Stir to combine.
- Increase the heat to high and bring the mixture to a boil. Add the potatoes and cook until fork-tender (about 15 minutes).
- Reduce the heat to medium. Pour in the heavy cream and add the kale. Simmer until the kale is softened (about 5 minutes).
- Season with salt and pepper to taste. Serve warm, garnished with grated parmesan cheese.
