This delicious Zuppa Toscana soup recipe was a hit at one of our recent family get togethers. It tastes like the Olive Garden soup. Serve with some crusty bread for dipping up the soup! How can you go wrong with bacon, sausage and cream!
You might also like my Tomato Basil Soup. It is so good and I have learned that if you used crushed tomatoes there is no need to blend or process! I also love this Cheddar Corn Chowder recipe. It is a thick and hearty soup. Probably one of my most favorite soups is Wild Rice and Tomato Soup. I make all these soup recipes all winter long.
Zuppa Toscana
Zuppa Toscana Recipe
This recipe really does taste like the Olive Garden Recipe. YUM! Sliced potatoes, sausage, bacon and kale are swimming in a delicious broth. If you like your soup spicy try spicy Italian or hot Italian sausage and then toss in red pepper flakes. The heavy cream added at the end of the cooking makes it extra rich and creamy. The soup goes together quickly. If you want to make it ahead just put all the ingredients, except the kale in cream in your slow cooker. Add the kale about 15 mins before serving and then the cream just before serving. Just make sure the soup is heated through.
Zuppa Toscana
- 1 lb Italian sausage
- 2 large russet baking potatoes (1/2 inch cubes)
- 1 large onion (chopped)
- 4 to 5 slices bacon (cooked and coarsely chopped)
- 2 garlic cloves (minced)
- 2 cups kale (chopped)
- 1 – 14 ounce can chicken broth
- 1 quart water
- 1 cup heavy whipping cream
Brown sausage and onion in large pot. Drain fat. Add chicken broth and water to the sausage and onions in the pot and stir. Add in potatoes and garlic. Cook on medium heat until potatoes are done. Add bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low and add kale and cream. Heat through and serve.
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