Zuppa Toscana Soup
- Alice Birdsley
- Apr 8
- 2 min read
Updated: Apr 9
Although spring is just around the corner, I can't resist sharing this recipe that has brought warmth to our home for months. It freezes beautifully, making it a perfect choice for those busy nights when you need something special yet effortless. Zuppa Toscana, a beloved offering from Olive Garden, is one of my best friend's all-time favorites. Over the years, I’ve tried different recipes, but this one from blogger Nagi’s book, "Dinner," stands out. Every recipe I've made from her book has been a delight—effortless for weeknight meals yet impressive enough for a cozy dinner with loved ones. This Zuppa Toscana truly reigns supreme! My husband adores it, even though he can be a bit particular. 😜 I love to get creative by swapping Italian sausage for andouille or chicken apple sausage, adapting it to what my family enjoys. And if kale isn’t your thing, spinach works just as wonderfully. I hope this recipe inspires you as much as it has inspired my family and me. Happy cooking!
Ingredients:
4 oz diced bacon, ½ inch pieces (see note)
1 large yellow onion, diced
4 cloves of garlic, minced
1 pound Italian pork sausages, casings removed
(I used half Italian sausage, half andouille sausage)
2 Tablespoons flour (I used corn starch to make this Gluten Free)
4 cups low-sodium chicken broth
1 pound potatoes, peeled and cut into ½ inch cubes
½ teaspoon salt
½ teaspoon freshly cracked pepper
1 cup heavy cream
2 cups kale leaves, chopped into ¾ inch pieces (I’ve also used spinach and it worked great)
Directions:
Place the bacon even across a large pot or Dutch oven and then cook at medium-high heat. This will slowly cook the bacon and render the yummy fat.
Once the bacon is to your desired doneness, remove the bacon with a slotted spoon and drain on a paper towel. Leave the fat in the pot and add the sausage, breaking it up with a wooden spoon.
Cook sausage in the bacon fat for about 5 minutes, then add the onion and garlic and cook for a couple of minutes longer, scraping up any browned bits.
Then add the flour or cornstarch and stir for 1 minute.
Next, add the broth, potato, half the bacon, salt and pepper. Cover the pot, turn the stove to low, and simmer for about an hour, until the potatoes are tender.
Stir in the heavy cream and kale and simmer for 2-3 minutes until the kale is wilted. Taste for seasoning and adjust to your liking.
Serve in soup bowls and garnish with remaining bacon.
Tip
My husband ADORES bacon, so I prepare much more than 4 ounces. At this point, if bacon were a celebrity, he’d be its biggest fan, complete with a poster in our kitchen and a dedicated bacon shrine. Feel free to cook extra; in my home, bacon vanishes faster than socks in a dryer!
Recipe from Recipe Tin Eats
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