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Zuppa Toscana Recipe

This easy Zuppa Toscana recipe is full of crumbled sausage, crispy bacon and potatoes in a creamy broth! This is our favorite Olive Garden copycat recipe!
Course Soup
Cuisine American
Keyword Bacon, Kale, Potatoes, Sausage, soup
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Author Jesseca

Ingredients

  • 1 lb Italian sausage
  • 1-2 teaspoons crushed red pepper optional
  • 3 garlic cloves minced
  • 3 14.5 ounce cans chicken broth
  • 1-3/4 cups water
  • 1/2 large onion chopped
  • 4 strips of bacon sliced
  • 3 large potatoes washed but not peeled
  • 4 cups kale thinly sliced
  • 1 cup half and half

Instructions

  • Start by browning your sausage and red pepper flakes (if using) in a large skillet. Once browned spoon into a large stock pot along with the garlic, chicken broth, and water.
  • Add the uncooked bacon pieces and onion to the skillet. Cook until bacon is crisp and onions are translucent. Stir in with the sausage mixture.
  • Quarter and thinly slice your potatoes leaving the skin on. Add to your pot and boil for 30 minutes, or until your potatoes are softened.
  • Stir in the kale and half and half. Cook for 10-15 minutes, or until the kale is soft.