Here we are with our last soup post of our “soup week” in honor of national soup month! Zuppa Toscana Soup is, hands down, my husband’s favorite soup – and I kinda like it, too.
Though Chicken Gnocchi Soup is my favorite.
Back in the day, when I used to work at Olive Garden, he would always ask me to bring him some soup home and he would devour it with the same gusto every time regardless of how many days in a row he had eaten it.
It never really occurred to me, at the time, to try and make some of our own at home. I still didn’t consider myself a cook and would very rarely try and make dinner, let alone a soup that was my husband’s favorite.
When I did make dinner, it was usually just cooking some chicken in a pan and microwaving some frozen veggies. And yes, on lazy days, I still do that for dinner but now it is way few and far between.
I have, obviously, evolved as a cook and baker and have found myself much more comfortable in the kitchen.
With that and living more than 45 minutes from the nearest Olive Garden, I thought we should try and make our own. Because my husbands has regular cravings for this soup it’s just not feasible to jump in the car and drive 45 minutes to get it.
The inspiration came, however, recently on a shopping trip for Christmas gifts and we ended up stopping at Olive Garden for lunch. He mentioned to me that I should try and make it at home… and now here we are.
The original Zuppa Tuscana Soup does not have bacon in it, but everything’s better with bacon and I figured, “why not?” My husband was very pleased with the outcome of this and just about ate the whole pot in one day.
This soup is deceptively easy to make and now we don’t have to go out and travel 45 minutes every time we want some of this delicious soup.
Zuppa Toscana Soup
- 4 slices bacon diced
- 1 lb spicy Italian sausage
- 1 Tbsp olive oil
- 2 cloves garlic minced
- 1 small yellow onion diced
- 5 cups chicken broth
- 4 small red potatoes sliced
- 1/2 bunch kale deveined and torn
- 1 cup heavy cream
- 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.
- Serve immediately topped with diced bacon.