Zuppa Toscana "Tuscan Soup"

Make Olive Garden-style Zuppa Toscana at home with Italian sausage, bacon, potatoes and kale simmered in a lightly creamy chicken broth. This easy one-pot Zuppa Toscana recipe has all the hearty flavor of the popular sausage, potato and kale soup with simple ingredients and minimal cleanup. Add beans for an extra hearty meal or leave them out for a more classic Olive Garden copycat.

Course Dinner, Lunch

Cuisine Italian

Recipe Type Bacon, Copycat, Crockpot, Fall, Fall Dinner, Kale, Meal Prep, Pork, Rainy Day, Sausage, Served Hot, Soups, Spinach, Turkey

Skill Level Easy

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 406kcal

Author Angela G.

Equipment

dutch oven

Ingredients

8 oz bacon (about 8 slices), chopped
8 oz breakfast sausage
½ tsp teaspoon cayenne pepper more or less to adjust spice level
1 onion diced
1 tablespoon minced garlic
4 russet potatoes
6 cups cups chicken broth
1-2 tablespoon chicken bullion to tastes
1 bunch kale, chopped w/ stems removed
15.5 oz can navy beans, drained and rinsed (optional)
½ cup half and half more or less to taste

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Instructions

Rinse but don't peel potatoes. Poke with a fork several times each and place in the microwave. Cook for 9-12 minutes or until potatoes are softened on all sides. (I use a clean dish towel to lightly squeeze and check them since they are hot). Chop cooked potatoes into bite-sized pieces and set aside.
While potatoes are in the microwave, chop and cook bacon in a large dutch oven over high heat for 10 minutes or until edges are crispy. When done, scoop out cooked bacon pieces and set aside on a plate or in a bowl. Drain excess bacon fat and return unwashed pot to stove. Keep heat on high.
Add sausage to dutch oven along with cayenne pepper and diced onion. Cook for 5 minutes, stirring every minute or so. Add minced garlic then cook for an additional minute or until sausage is browned.
Add cooked bacon to pot along with potatoes, chicken broth, chicken bullion, kale and drained navy beans. Bring to a boil.
Once boiling, stir in half and half. Then remove from heat and serve.

Video

Notes

For the kale, just remove large portions of stem. The small pieces are fine to leave in tact with the leaves.
Olive Garden's "Zuppa Toscana" does not have beans. However, I like adding them in. Up to you. You can leave them out if you want a version closer to Olive Garden's original recipe.

Nutrition