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- 1 pound Italian sausage - 4 slices of bacon - 1 large onion - 3 cloves garlic - 6 cups chicken broth - 3 large russet potatoes - 2 cups kale - 1 cup heavy cream - 1 teaspoon red pepper flakes - Salt and pepper to taste - Olive oil - Grated Parmesan cheese To create the perfect copycat Olive Garden Zuppa Toscana, you need fresh and tasty ingredients. Start with one pound of Italian sausage, either mild or spicy, depending on how much heat you like. Next, add four slices of bacon, finely chopped, to give the soup a rich flavor. For the base, you will need one large onion, diced, and three cloves of garlic, minced. These two ingredients add depth to the soup. Next, grab six cups of chicken broth to create a flavorful liquid base. Then, three large russet potatoes should be washed and thinly sliced. Their creaminess enhances the texture of the soup. Finally, add two cups of kale, which adds a nice color and nutrition. For the finishing touch, use one cup of heavy cream for a rich, velvety texture. A teaspoon of red pepper flakes will give the soup a little kick. Don’t forget to season with salt and pepper to taste, and drizzle in some olive oil for cooking. Grated Parmesan cheese will top off the dish, adding extra flavor. With these ingredients, you are set to make a delicious bowl of comfort soup that rivals the restaurant version! {{ingredient_image_2}} - Cook bacon until crispy. - Brown the Italian sausage. To start, heat a drizzle of olive oil in a large pot over medium heat. Add the finely chopped bacon. Cook it until crispy and golden brown, about 5-7 minutes. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Keep the tasty drippings in the pot. Next, add the Italian sausage in the same pot. Break it into smaller pieces as it cooks. Cook for about 5-7 minutes until browned and fully cooked. Set the sausage aside with the bacon. - Sauté onions and garlic. - Add chicken broth and potatoes. Now, add the diced onion to the pot. Sauté it for about 3-4 minutes until it turns translucent. Stir in the minced garlic and cook for an additional minute. This will make the garlic fragrant. Carefully pour in the chicken broth. Use a wooden spoon to scrape up any browned bits at the bottom of the pot. This adds great flavor to your soup. Next, add the thinly sliced potatoes to the broth. Bring it to a rolling boil. Once boiling, reduce the heat to medium-low and let it simmer for about 15-20 minutes. The potatoes should be tender when pierced with a fork. - Incorporate sausage and bacon. - Add kale and heavy cream. Now, stir in the cooked sausage, crispy bacon, and red pepper flakes. Let the soup simmer for another 5 minutes. This helps meld all the flavors together. Next, add the chopped kale and heavy cream to the pot. Stir well and allow the soup to heat through for another 5 minutes. Taste the soup and add salt and pepper if needed. Once it’s heated, turn off the heat. Let the soup rest for a few minutes for the flavors to blend even more. Your comforting Zuppa Toscana is now ready to enjoy! To get the best flavor in your Zuppa Toscana, start by adjusting the seasoning. You can add more salt or red pepper flakes if you like heat. Taste often as you cook. This helps you find your ideal balance. Sautéing ingredients adds depth to our soup. The bacon and sausage create a rich base. Cook these until they are golden and crispy. This step makes every spoonful delicious. Cooking the potatoes just right is key. Slice them thin and let them simmer until tender. They should break apart easily but not turn mushy. For a creamy finish, add the heavy cream at the end. This gives your soup that smooth, velvety texture we all love. Stir gently to mix everything well, but don’t overdo it. When serving, use warm bowls to keep the soup hot. Top each bowl with grated Parmesan cheese. A sprinkle of black pepper also adds a nice touch. Pair your soup with crusty bread for dipping. This makes for a comforting and filling meal. You can also add a fresh salad on the side for a complete dinner. Pro Tips Choose the Right Sausage: Use mild Italian sausage for a subtle flavor or spicy for an extra kick. You can also mix both for a balanced taste. Perfect Potato Texture: Make sure to slice the potatoes evenly to ensure they cook uniformly. Thinner slices will cook faster and create a creamier texture. Enhance Flavor with Fresh Herbs: Consider adding a sprinkle of fresh thyme or rosemary towards the end of cooking for an aromatic boost. Let it Rest: Allow the soup to sit for a few minutes after cooking before serving. This helps the flavors meld together beautifully. {{image_4}} You can switch out the Italian sausage for turkey sausage. This change offers a lighter flavor. If you want a twist, try chicken sausage. For greens, kale is classic, but you can use spinach or Swiss chard. Both will add a fresh taste. To make this soup gluten-free, choose gluten-free broth and check the sausage label. Many brands offer gluten-free options. For a vegan version, skip the meat and use plant-based sausage. Substitute coconut cream for the heavy cream. This adds richness without dairy. Feel free to play with spices. Add thyme or oregano for extra depth. A squeeze of lemon can brighten the soup. You can also toss in veggies like carrots or celery. These will bring more color and nutrients. Experimenting makes this soup your own. To store leftovers of your Zuppa Toscana, let it cool first. Use an airtight container. Place it in the fridge. It will stay fresh for about three to four days. When you're ready to eat, just scoop out what you need. For freezing, pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. To reheat, thaw it overnight in the fridge. Heat it slowly on the stove. This keeps the flavors intact. In the fridge, your soup lasts about four days. Look for signs of spoilage, like an off smell or mold. If you see either, it’s best to toss it out. Always trust your senses when it comes to food safety. To add more heat, you can adjust the red pepper flakes. Start with one teaspoon and add more to taste. If you want more spice, try using hot Italian sausage instead of mild. This change brings a rich flavor and a kick to the soup. Yes, you can use other potatoes. Yukon Gold or red potatoes work well. Just remember, these types may cook differently. Cut them into thin slices for even cooking. This keeps the texture soft but not mushy. You can reheat leftovers in two ways. For the microwave, use a microwave-safe bowl. Heat in short bursts, stirring often. If using the stove, warm on low heat. Stir frequently to keep the soup creamy. This prevents sticking and burning. This blog post covered how to make a delicious Zuppa Toscana. We discussed key ingredients, including Italian sausage, bacon, and cream. The step-by-step instructions made it easy to follow along. I shared tips to boost flavor and perfect texture. You can adjust ingredients to fit your needs, whether gluten-free or vegan. Finally, I detailed storage tips for leftovers and answers to common questions. Enjoy your cooking, and don’t hesitate to experiment with this hearty dish!

Creamy Copycat Zuppa Toscana

A rich and hearty soup inspired by the classic Zuppa Toscana, featuring Italian sausage, bacon, potatoes, and kale in a creamy broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 pound Italian sausage
  • 4 slices bacon, finely chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 3 large russet potatoes, washed and thinly sliced
  • 1 cup heavy cream
  • 2 cups kale, stems removed and chopped
  • 1 teaspoon red pepper flakes
  • to taste salt and pepper
  • for cooking drizzle olive oil
  • for serving grated Parmesan cheese

Instructions
 

  • In a large pot, heat a drizzle of olive oil over medium heat. Add the finely chopped bacon and cook, stirring occasionally, until the bacon is crispy and golden brown, about 5-7 minutes. Once done, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the delicious drippings in the pot.
  • In the same pot, add the Italian sausage. Use a spatula to break it into smaller pieces as it cooks. Cook for about 5-7 minutes, or until browned and fully cooked. Remove the sausage from the pot and set it aside with the crispy bacon.
  • Add the diced onion to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent. Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to become fragrant without burning.
  • Carefully pour in the chicken broth, using a wooden spoon to scrape the bottom of the pot to lift any browned bits, enhancing the flavor of the soup.
  • Add the thinly sliced potatoes to the broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  • Stir in the cooked sausage, crispy bacon, and red pepper flakes. Let the soup simmer for an additional 5 minutes to meld the flavors together.
  • Incorporate the chopped kale and heavy cream into the pot. Stir well, allowing the soup to heat through for another 5 minutes. Taste the soup and season with salt and pepper as desired.
  • Once heated, turn off the heat and let the soup rest for a few minutes, allowing the flavors to become even more harmonious before serving.

Notes

Serve in warmed bowls topped with grated Parmesan cheese and freshly cracked black pepper. Pair with crusty bread.
Keyword creamy, Italian, soup, Zuppa Toscana