Zuppa Toscana (Italian Sausage Soup)

That is a fantastic choice! Zuppa Toscana (Tuscan Soup) is a rich, creamy, and flavorful soup popularized by Olive Garden. Here is a complete recipe using ground Italian sausage.

This recipe is generally for 6-8 servings and takes about 35-45 minutes to make.

Zuppa Toscana (Italian Sausage Soup) Recipe

Ingredients

CategoryIngredientAmountNotesMeatGround Italian Sausage1 lbHot or mild, depending on your spice preference. Remove from casing if necessary.Bacon4 slicesThick-cut is great, diced.AromaticsYellow Onion1 largeDiced.Garlic4-5 clovesMinced.VegetablesPotatoes3-4 mediumRusset or Yukon Gold, sliced into $1/4$-inch thick rounds or half-moons.Kale4 cupsRoughly chopped, stems and tough ribs removed. (Can substitute with baby spinach).Liquid & CreamChicken Broth/Stock6 cupsLow-sodium preferred.Heavy Cream1 cupSeasoningRed Pepper Flakes$1/4$ tspAdjust to taste, especially if using mild sausage.Salt & Black PepperTo tasteOptional GarnishGrated Parmesan CheeseFor serving

Instructions

1. Cook Bacon and Sausage

1. In a large Dutch oven or soup pot, cook the diced bacon over medium-high heat until crispy.

2. Using a slotted spoon, remove the bacon to a paper towel-lined plate to drain, but leave about 1-2 tablespoons of the rendered bacon fat in the pot.

3. Add the ground Italian sausage to the pot. Cook, breaking it up with a spoon, until it is fully browned (about 5-7 minutes).

4. Once cooked, use the slotted spoon to transfer the sausage to the plate with the bacon, leaving any remaining fat in the pot.

2. Sauté Aromatics

1. Add the diced onion to the pot and cook in the remaining sausage/bacon fat over medium heat until softened and translucent, about 3-5 minutes.

2. Stir in the minced garlic and red pepper flakes. Cook for just 1 minute until the garlic is fragrant (do not let it burn).

3. Simmer Potatoes

1. Pour in the chicken broth and scrape the bottom of the pot with your spoon to lift any browned bits (this adds great flavor to the broth).

2. Add the sliced potatoes, salt, and black pepper. Bring the soup to a boil, then reduce the heat to a simmer.

3. Cook, uncovered, for about 10-15 minutes, or until the potatoes are fork-tender.

4. Finish and Serve

1. Reduce the heat to the lowest setting (or turn it off entirely).

2. Stir in the heavy cream and the chopped kale (or spinach).

3. Return the cooked sausage and most of the crispy bacon (reserve a little for garnish) to the pot.

4. Stir everything together and let it warm through for a few minutes until the kale is wilted (it should only take a couple of minutes).

5. Taste and add any extra salt or pepper if needed.

6. Ladle the Zuppa Toscana into bowls. Garnish with the reserved crispy bacon and a sprinkle of Parmesan cheese.

Enjoy! This soup pairs wonderfully with crusty bread or breadsticks for dipping.