Make your own version of Olive Garden's classic Zuppa Toscana Soup right at home in less than an hour!
Prep Time15 minutesminutes
Cook Time30 minutesminutes
Total Time45 minutesminutes
Yield 6servings
5 from 1 vote
Ingredients
4slicesbacondiced
1lbspicy Italian sausage
1Tbspolive oil
2clovesgarlicminced
1smallyellow oniondiced
5cupschicken broth
4smallred potatoessliced
1/2bunchkaledeveined and torn
1cupheavy cream
Instructions
Begin by cooking bacon in medium skillet until browned and crispy; transfer to paper-towel lined plate.
Add italian sausage to skillet and cook until browned, breaking and crumbling sausage as it cooks, about 5-7 minutes; drain excess fat.
In large stockpot, heat olive oil, garlic and onions, stirring frequently, until onions are translucent.
Pour in chicken broth, add potatoes, and bring to boil. Cook until potatoes are tender, about 10-15 minutes.
Add sausage, kale, and heavy cream and cook until heated through and kale is just beginning to wilt. Season with salt and pepper, then remove from heat.