-
Gluten Free
-
Nut Free
Easy Homemade Zuppa Toscana Soup with Kale
When’s the last time you ordered some Tuscan Soup from Olive Garden? For me, well, it’s too recent to admit. Tuscan soup is one of my absolute favorites! It has everything I love. A generous helping of meat, dark leafy greens, potatoes, and a creaminess that I’m always craving in a soup.
Well, here’s a wonderful way to bring Olive Garden to your table.
Make Tuscan Soup at home.
I know what you’re thinking.
“It can’t beat the restaurant version.”
“They’re in the restaurant business for a reason. They have the best Tuscan soup.”
Hear me out. This tastes just as good, if not better. I’m not kidding. The best part? You get to tailor it to your exact preferences! Did you always want just a tad bit more meat in the soup at the restaurants? Feel free to add more! Wanting a bit less salt? Add exactly how much you’d like. I, for one, like my soup with lots of kale. So I add 2 heaping cups of it.
This homemade Zuppa Toscana soup is made with ground sausage and bacon. Feel free to use beef and turkey bacon if you’re looking for a pork substitute. It all starts with sausage, onion, and garlic coming together for a beautiful medley. In goes the broth, water, and seasoning. Add in the potatoes, and let cook. Then you mix in your cream, cooked bacon, and kale.
You would never have guessed a delicious bowl of Tuscan soup was this easy to make! Well, it is. I really hope you try making it at home!
What do I need to make this recipe?
- Italian sausage
- onion
- garlic
- bacon
- potatoes
- chicken broth
- water
- half & half/cream
- kale
- salt & pepper (substitute cream with milk for a lighter version)
How to make Easy Homemade Zuppa Toscana Soup with Kale
Easy Homemade Zuppa Toscana Soup with Kale
Equipment
- Soup
- garlic press
Ingredients
- 1 lb ground Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 12 oz bacon, sliced
- 3 large potatoes, chopped
- 4 cups chicken broth
- 4 cups water
- 2 cups half & half or cream, you can substitue with milk for a lighter version
- 2 cups kale, chopped
- salt, to taste
- black pepper, to taste
Instructions
- Heat a large skillet or a shallow pan on medium-high heat.
- Add thinly sliced bacon (I find it easier to slice bacon with a pair of kitchen scissors) and cook for about 10 minutes or until crispy. Line a plate with a paper towel, transfer bacon into the plate, and set aside.
- Remove casing from the sausages. In the same pan sauté sausages, onion, and garlic for about 12-15 minutes or until the sausages are browned and the onion is soft. (I break the sausages with a potato masher.)
- Add the chicken broth, water, and bring to boil. Season your soup with salt and pepper, then add sliced potatoes (you don’t have to peel them) and cook for about 20-25 minutes or until tender.
- Add cream and cook until heated through.
- Stir in the bacon and the kale
- Bring to a boil and serve!