We’re knee-deep in soup season and this Homemade Zuppa Toscana is a top contender for my favorite soup! Both because it’s tasty and because it’s easy to throw together. It could also be considered a good or bad thing that my whole family loves it. The last time I made it, the leftovers were barely a bowlful.
Homemade Zuppa Toscana
When I was pregnant with my son, I used to pick up Olive Garden takeout fairly often. And since I was living in Indianapolis at the time and it was cold, I often went for their soups. But takeout can get expensive! And I have found, as I have with many recipes, that when you make it homemade, it just tastes better anyway. It’s a win-win. The first time I made this Homemade Zuppa Toscana soup, I sliced the potatoes thin like they do at Olive Garden. It was fine that way, but then I tried cutting the potatoes into cubes and I like it much better. Much more spoon-able. (Is spoon-able even a word? Well, it is now!) Another way I changed things up was by adding bacon. I don’t think Olive Garden adds bacon to theirs. If they do, it’s a very small amount. I love the saltiness it adds.
Ingredients for Homemade Zuppa Toscana
- Italian sausage
- Yellow onion
- Chicken broth
- Russet potatoes
- Heaving whipping cream
Kitchen Tools Needed for Homemade Zuppa Toscana
- Large pot or dutch oven
- Mixing spoon
- Cutting board
- Measuring cups
- Measuring spoons
This Homemade Zuppa Toscana soup is one of the few ways I can get my family to eat kale. I don’t even have to plead with them by saying, “But it’s a superfood!” They just eat it up. (Maybe it has something to do with the bacon?) This Homemade Zuppa Toscana is creamy, warm, and can be made in one pot. And at the end of the day, who doesn’t like less dirty dishes in the sink?
Homemade Zuppa Toscana
Savory, creamy with sausage and kale with an addition of bacon - check out this delicious soup inspired by Olive Garden's Zuppa Toscana.
- 16 oz. Italian sausage
- 1/2 lb. bacon cut into small pieces
- 1 large yellow onion diced
- 4 cloves garlic minced
- 4 cups chicken broth
- 2 large russet potatoes washed and cut into large cubes
- 8 oz. kale washed
- 1 pint heavy whipping cream
- 1 teaspoon black pepper
- Parmesan cheese optional
Brown the Italian sausage in a large pot or dutch oven. Remove and set aside.
In the same pot, add the bacon, onion, and garlic. Sauteé until the bacon is to the desired crispiness.
Add the chicken broth, potatoes, and cooked sausage. Simmer until potatoes are tender.
Add the kale, whipping cream, and black pepper. Simmer for 10 minutes.
Serve with Parmesan if desired.