Zuppa Toscana Recipe

This Zuppa Toscana recipe brings the taste of an Italian tretoria directly into your kitchen. A heartfelt and comfortable soup, it is located in a creamy, delicious broth, a creamy, delicious broth, a hearty and comfortable soup. The prosperity of the cream beautifully balances with spicy sausages and earthen greens, making it a favorite for the family's dinner or comfortable nights. Inspired by the popular version served in Olive Garden, it is easy to create a homemade version and even more tasty. Perfect with crusty bread on the side!

Print Recipe

Prep Time 15

Cook Time 30

Total Time 50

Course Main Course, Soup

Cuisine American, Italian

Servings 6 people

Calories 450 kcal

Equipment

Large soup pot or Dutch oven
Wooden spoon
Knife and cutting board
Ladle

Ingredients

1 lb Italian sausage (mild or spicy), crumbled
6 slices bacon, chopped
1 large onion, diced
4 cloves garlic, minced
5 cups chicken broth
4 medium russet potatoes, thinly sliced
1 bunch kale, stems removed, leaves chopped
1 cup heavy cream
Salt and pepper, to taste
Crushed red pepper flakes (optional)

Instructions

In a large soup vessel, cook chopped bacon on medium heat until crisp. Remove the bacon and set aside, leave about 1 tbsp of dripping in the pot.
Add Kerbal Italian sausage to the pot. Cook until it turns brown and cooked through it. Drain excess fat if needed.
Stir in diced onion and cook to translucent, about 5 minutes. Add minced garlic and step for 1 minute.
Pour the chicken in the broth and bring a boil. Add chopped potatoes and reduce heat in a boil. Cook until the potatoes become soft for about 15 minutes.
Stir in chopped cail and cook for additional 5 minutes.
Reduce heat, then stir in heavy cream. Let the soup heat without boiling.
Season with salt, pepper and alternative red chili to taste.
Garnish with a bull, crispy bacon in the bowl, and serve hot.

Keyword Zuppa Toscana Recipe