Sausage & Potato Soup (Zuppa Toscana)

Hearty one-pot soup loaded with Italian sausage, bacon, kale and potatoes. An Olive Garden copycat recipe.

IngredientsClear All

• 6 oz bacon, chopped
• 1 lb Italian sausage
• 1 medium onion, finely diced
• 1 head garlic (about 10 large cloves), minced or pressed
• 6 cups chicken broth
• 4 cups water
• 5 medium russet potatoes, peeled and chopped into ¼-inch pieces
• 1 kale bundle (6 cups), leaves stripped and chopped
• 1 cup whipping cream (or full-fat unsweetened coconut milk)
• Pinch of red pepper flakes (to taste)
• Salt and black pepper to taste
• Parmesan cheese (optional, for serving)

Instructions

1. Brown the bacon: Brown chopped bacon in a large pot over medium-high heat for 5-7 minutes. Remove bacon and drain excess oil, leaving about 1 tablespoon in the pot.

2. Cook the sausage: Brown Italian sausage in the same pot, breaking it apart as it cooks, until cooked through (about 5 minutes). Remove to a plate.

3. Sauté aromatics: Sauté onion in the pot for 5 minutes until soft and golden, then add garlic and cook 1 minute more until fragrant.

4. Cook the potatoes: Add chicken broth and water and bring to a boil. Add chopped potatoes and cook for 13-14 minutes until fork-tender.

5. Add kale and sausage: Add chopped kale and cooked sausage. Bring to a light boil.

6. Finish the soup: Stir in cream and bring to a boil. Season with salt, pepper, and red pepper flakes to taste.

7. Serve: Serve garnished with reserved bacon and parmesan cheese.

Notes

Substitutions:

• Can use full-fat unsweetened coconut milk instead of whipping cream for dairy-free
• Adjust red pepper flakes to your heat preference, or omit for a milder soup

Storage: Leftovers will keep well for about 3-4 days in the refrigerator

Tips:

• Don't skip the bacon - it adds great flavor
• Cut potatoes into uniform ¼-inch pieces for even cooking
• The kale cooks quickly, so don't add it too early

Source

From Natasha's Kitchen