I’m so excited to share this recipe with you today because Zuppa Toscana is my all. time. favorite. soup!! It’s like the BEST!!! I try to mix up our meals to give us lots of variety, but somehow I end up making this recipe like 5 times over the winter anyways. I don’t know if you know this, but Zuppa Toscana is also known as the best way to eat kale! Or at least my favorite way to eat it. And for those of you that are still skeptical to hop on the kale train (I know! How could that still be a thing in 2018???), don’t worry, you barely notice that it’s in there. Now I know this recipe is known as that Olive Garden soup, but this is one case where homemade really is SOOOOO much better than the restaurant. Olive Garden, I love you….and your breadsticks!!! But my soup’s got you beat! I’m sorry. Last time I had it at the restaurant it literally came out with one piece of kale and like 3 potatoes. Not ours!! This ahh-mazing soup is jammed packed with LOTS of yumminess and a boatload of flavor! I’m confident it’ll quickly become your favorite too!
Here’s all you’ll need: bacon, Italian sausage, yellow onion, garlic, chicken broth, potatoes, sea salt, pepper, kale, heavy cream, and Parmesan cheese.
In a large soup pot, cook diced bacon over medium heat until crispy. Be sure to stir so it doesn’t stick to the pot. Drain the bacon grease, but keep the bacon in the pot. Any recipe whose first step is to cook bacon is A-ok in my book!
Next toss in the sausage and the yellow onion. Yep! Both at the same time. I’ve seen a lot of recipes where they have you do this separately, but there’s really no need to. Crumble the sausage as it browns. Drain the excess grease from the pan when the sausage is fully cooked. Then once the onions become tender and translucent, add in the garlic. Cook for 1-2 minutes until the garlic is fragrant. I can’t even tell you how good this soup will smell!!
Next we’ll add the broth and potatoes to the pot, and then season with salt and pepper. Bring the soup to a boil, reduce the heat and simmer covered, for 20 minutes. But I dunno if I can wait 20 minutes!!!! C’mon potatoes….cook….faster!!!
Next stir in the kale. For this recipe, I used pre cut kale in a bag. If your kale isn’t pre cut, you’ll want to chop it into bitesize pieces. The recipe calls for 2 cups, but I just toss it in by the handful. I love it! This is one of those rare moments where I can be one of those crazy kale people. Cook until the kale begins to wilt. The kale looks way less intimidating once it wilts.
Stir in the heavy cream and heat through. Soup’s on!!! OMG someone get me a bowl pronto!!!
Garnish with Parmesan cheese and enjoy!! You can use shredded (as pictured) or grated (the green shaker bottle) or both will work! Grab a spoon and some crusty bread and dig in! What is your favorite soup to get you through winter?
Best Ever Zuppa Toscana
- 6 slices bacon, diced
- 1 pound mild Italian pork sausage
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups (32 ounces) chicken broth
- 3 cups Russet potatoes, cubed
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 loose packed cups kale, cut into bitesize pieces
- 1 cup heavy cream
- Parmesan cheese, for serving
- Step 1 In a large soup pot, cook diced bacon over medium heat until crispy. Drain grease.
- Step 2 Add the sausage and the yellow onion. Cook and crumble the sausage until browned. Drain grease.
- Step 3 Once onions are tender, stir in the garlic. Cook for an additional 1-2 minutes.
- Step 4 Stir in chicken broth, potatoes, sea salt and pepper. Bring to a boil. Reduce heat and simmer covered for 20 minutes.
- Step 5 Add kale to the pot. Cook until wilted.
- Step 6 Stir in the heavy cream and heat through. Garnish with Parmesan cheese and enjoy!
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