Zuppa Toscana

If you love Olive Garden's Zuppa Toscana soup, you will love this homemade version. It is made in one-pot and loaded with Italian sausage, bacon, potatoes, and kale. Creamy, satisfying, and delicious!

📝 Ingredients

• 4 strips bacon (chopped)
• 1 lb Italian sausage
• 1 medium onion (diced)
• 3 to 4 cloves garlic (minced)
• 6 cups chicken broth
• 3 medium russet potatoes, (peeled and chopped into 1/4" thick pieces (about 3 cups))
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Dash of crushed red pepper flakes
• 1 cup heavy cream
• 2 cups chopped kale, (ribs removed)
• 1/4 cup grated Parmesan cheese

👨‍🍳 Instructions

1. 1In a large pot or Dutch oven, cook the bacon pieces over medium-high heat for about 5 minutes or until crispy. Stir occasionally so the bacon doesn’t stick or burn. Transfer to a paper towel lined plate.
2. 2Add the Italian sausage to the pot and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a paper towel lined plate.
3. 3Add the onion to the pot and cook until translucent and tender, about 5 minutes. Add the garlic and cook for 1 minute.
4. 4Add the broth, potatoes, salt, pepper, and crushed red pepper flakes. Bring to a boil and reduce to low. Simmer for 15 to 20 minutes or until the potatoes are fork tender.
5. 5Add the cooked bacon and sausage to the pot. Stir in the heavy cream, kale, and Parmesan cheese. Let simmer for 5 minutes. Taste and add additional salt and pepper, if necessary.
6. 6Ladle the soup into bowls and serve warm.