Zuppa Toscana Recipe
Your new favorite Zuppa Toscana recipe! Creamy, hearty, comforting, and totally weeknight friendly. Whether you’re craving a warm bowl after a long day or impressing friends with a copycat Olive Garden classic, you’ll want to make this again and again.
Ingredients
- 1 lb spicy Italian sausage or mild
- 4 slices bacon chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth homemade or store-bought
- 3 cups potatoes sliced into 1/4-inch thick half-moons (Yukon gold or russets)
- 1 cup heavy cream
- 2 cups kale chopped (stems removed)
- 2 tablespoons olive oil
- Salt & black pepper to taste
- Crushed red pepper flakes optional, for extra heat
Instructions
- Cook the sausage & bacon (10 min)
- Heat a large Dutch oven or soup pot over medium heat. Add chopped bacon and cook until crispy. Remove with a slotted spoon and set aside. Add the sausage, breaking it up with a spoon. Cook until browned and cooked through. Drain excess fat if needed.
- Sauté the onions & garlic (3–5 min)
- Add olive oil if needed. Stir in diced onions and cook until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Add broth & potatoes (5 min prep, 15 min simmer)
- Pour in chicken broth. Stir in sliced potatoes. Bring to a boil, then reduce heat and simmer for 12–15 minutes or until potatoes are fork-tender.
- Finish with kale & cream (5 min)
- Add chopped kale and cooked bacon. Simmer for 2–3 minutes until kale wilts. Stir in heavy cream. Season with salt, pepper, and red pepper flakes to taste.
- Serve & enjoy!
- Ladle your hot, creamy Zuppa Toscana into bowls. Top with extra bacon bits and a sprinkle of Parmesan if you like. Serve with crusty bread for dunking.
Notes
- Use a slotted spoon to scoop sausage & bacon to reduce grease.
- Yukon gold potatoes hold shape better than russets.
- Always add kale at the end so it stays bright and fresh.
- For slow cooker: brown sausage & bacon first, then cook on low 5–6 hours, add cream & kale just before serving.
- Store leftovers in an airtight container for up to 4 days, or freeze up to 2 months.