Zuppa Toscana

During my time working at Olive Garden, Zuppa Toscana was hands-down one of my favorite soups—especially on those cold Colorado nights. It’s a warm, comforting mix of creamy goodness, Italian sausage, and tender kale that’s sure to hit the spot when your family needs a hearty dinner.

Zuppa Toscana

Zuppa Toscana

Servings: 6 servings
Author: Joshua Snyder
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
During my time working at Olive Garden, Zuppa Toscana was hands-down one of my favorite soups—especially on those cold Colorado nights. It’s a warm, comforting mix of creamy goodness, Italian sausage, and tender kale that’s sure to hit the spot when your family needs a hearty dinner.

Ingredients

  • 4 strips bacon, chopped
  • 1-pound spicy Italian sausage
  • 1 medium white onion, diced
  • 1 tablespoon minced garlic
  • 1/2 cup dry white wine
  • 6 cups chicken broth
  • 1.5 pounds Yukon Gold potatoes, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 cup heavy cream
  • 2 cups chopped kale, ribs removed
  • 1/4 cup grated Parmesan cheese

Instructions

Nutrition Facts

Calories

858

Fat (grams)

68 g

Sat. Fat (grams)

30 g

Carbs (grams)

27 g

Fiber (grams)

3 g

Net carbs

24 g

Sugar (grams)

4 g

Protein (grams)

32 g

Sodium (milligrams)

2045 mg

Cholesterol (grams)

179 mg
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Directions

1. Start by cooking the bacon in a large pot or Dutch oven over medium-high heat until crispy (about 5 minutes). Stir occasionally so it doesn’t stick. Once crispy, transfer it to a paper towel-lined plate and set it aside. 

2. In the same pot, add the sausage and break it up with a wooden spoon or spatula as it cooks. After about 5 minutes, once it's browned and cooked through, move it to the plate with the bacon. 

3. Now, toss in the diced onion and cook around 5-6 minutes until soft and translucent.

4. Add the garlic and sauté for a minute until fragrant.  Then, stir in the salt, pepper, and crushed red pepper flakes.

5. Pour in the white wine and deglaze the pot.  Cook for another 2-3 minutes until most of the wine has evaporated.

6. Add the potatoes and pour in the chicken broth.  

7. Bring it all to a boil over medium-high heat, then reduce the heat low and let the soup simmer for around 20 minutes until the potatoes are nice and tender. 

8. Stir the bacon and sausage back into the pot.

9. Then add the heavy cream and Parmesan cheese.  Stir together well.

10. Lastly, add the kale and let everything simmer for another 5 minutes, so all the flavors come together.   Enjoy warm.