These days I’m doing a lot more cooking at home. I’m not a fan of spending every day in the kitchen, so when planning a menu, I’m thinking of dishes that will yield 2 or 3 days of leftovers. Hence, I’ve been making some type of soup or chili every week.

One of my favorite soups, Zuppa Toscana, is an Olive Garden classic. It has chunks of Italian sausage, potatoes, and kale; incredible! I’m sure its the restaurant’s most famous soup. 

I know there are a lot of copycat recipes out there, but the pot I whipped up for my family this week is my favorite. I may even prefer it over Olive Gardens’. My friend Ola from Ja’dore le decor recommended adding chardonnay. Let me just say, the chardonnay is a game changer! This soup was next lever amazing!  

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I highly recommend you try this Zuppa Toscana recipe. You can thank me later!

Ingredients:

1 pound bulk mild Italian sausage
5 slices bacon, cut into 1/2 inch pieces
1 large white onion, diced 3 cloves fresh minced garlic
72 oz chicken broth
8 potatoes, cut into generously sized cubes
2 cup heavy cream
4-5 cups kale, I love kale so I went heavy on it. Do according to taste
6 oz Chardonnay…I estimated 6 oz because I didn’t measure

How to Make Zuppa Toscana Soup:

Cook the Italian sausage in the pot over medium-high heat until crumbly, browned, and no longer pink. Remove sausage and set aside

Prepare the bacon in the same pot as sausage over medium heat until crisp. Remove bacon…Add onions and garlic to bacon grease; cook until onions are soft and translucent.

Pour the chicken broth into the pot with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes and boil until fork-tender, about 15 minutes. Add Chardonnay, Reduce the heat to medium and stir in the heavy cream and the cooked sausage. Mix in the kale and simmer until al dente.

Enjoy! Check out my recipe page for additional recipes.