Zuppa toscana is a sausage, kale and potato soup made popular by Olive Garden! I believe I’ve perfected this recipe and dare I say it’s even better than the restaurant version! I mean who doesn’t love bacon?? Mmm so good. This soup went FAST, I had two bowls and so did the hubby. It’s a little spicy, but feel free to cut down on the chili flakes if your sensitive to spice. I served this ultra comforting soup with some crusty boule bread that can be made in just FOUR hours! Check out the recipe for it on my Instagram. Enjoy!
Zuppa toscana soup
(Sausage kale and potato soup)
1 lb Italian sausage
1 yellow onion, chopped
3 slices of bacon, chopped
3 cloves garlic, minced
2 tbsp flour
6 cups low sodium chicken stock
2 tbsp better than bullion chicken (reduced sodium)
2 russet potatoes, peeled and diced
5 cups kale leaves, roughly chopped
Chili flakes (to taste, I used 1 tsp)
1.5 cups heavy cream
Salt and pepper to taste
Crisp bacon in large Dutch oven or soup pot. Remove bacon, reserving for later, and add chopped onions. Cook 3-4 mins until soft, then add Italian sausage. When sausage is done, add the minced garlic and flour, cook 1-2 mins stirring continuously. Add chicken stock, potatoes and bullion. Bring to simmer and stir well. Add kale and chili flakes, reduce heat to low, cover and cook 30 mins. Add heavy cream and bacon pieces cook another 5 mins and Serve with crusty bread. Enjoy!
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