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!Jump to Recipe
I highly recommend you try this Zuppa Toscana recipe. You can thank me later!
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.
Zuppa Toscana Soup
- 1 lb Bulk Italian Sausage
- 5 slices Bacon cut into 1/2 inch strips
- 1 lg white onion diced
- 4 cloves fresh garlic minced
- 72 oz Chicken Broth
- 8 potatoes cut into generous sized cubes
- 2 cups heavy cream
- 6 oz Chardonnay 6 oz is an estimate, I'd pour and taste and add according to desired taste
- salt according to taste
- Cook the Italian sausage in a pot over medium heat breaking into crumbles until no longer pink. Remove sausage and set aside
- Add sliced bacon to the same pot and cook until crisp. Remove bacon and set aside.
- Add diced onions and garlic to the remaining bacon grease and cook until onions are soft and translucent.
- Pour the chicken broth into the pot with the bacon and onion mixture and bring to a boil over high heat.
- Add the potatoes and boil until tender, about 15 minutes.
- Pour in Chardonnay and reduce heat to low-medium
- Stir in heavy cream along with the cooked sausage
- Mix in kale and simmer til kale is al dente