If you have tried the creamy and hearty Zuppa Toscana soup at Olive Garden, this homemade version brings the same comforting style to your own kitchen. It combines sausage, bacon, potatoes, kale, garlic, cream, and cheese in a rich chicken-broth base. Sausage option: Use 1 lb Italian hot sausage with the casing removed, or make the included chicken sausage from 4 ground chicken thighs or 1 lb ground chicken with garlic and spices. Potato option: Use 6–8 russet potatoes or 2–3 baking potatoes, washed and sliced into 1/4-inch rounds. Cut larger baking-potato rounds into semicircles if needed. Cooking-fat note: The original recipe discards the bacon drippings and uses 2 tablespoons butter. You may cook with the drippings instead and omit the butter if preferred. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
If making the homemade chicken sausage, combine the ground chicken with crushed garlic, dried basil, paprika, red pepper flakes, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly mixed.
- Step 2
Form the homemade sausage mixture into small bite-size pieces and arrange them on a baking pan or plate. If using prepared Italian hot sausage, remove the casing and break it into bite-size pieces instead.
- Step 3
Pour the chicken broth into a large pot and bring it to a boil.
- Step 4
While the broth heats, warm a frying pan or skillet over medium heat. Add the diced bacon or pancetta and cook until lightly browned.
- Step 5
Remove the bacon or pancetta from the pan. Wipe out the drippings if desired, then melt 1 tablespoon of the butter in the skillet.
- Step 6
Add the sausage pieces and brown them. Transfer the browned sausage to the cooked bacon or pancetta.
- Step 7
Melt the remaining 1 tablespoon butter in the skillet. Add the chopped onion and minced garlic and sauté until the onion is soft and golden.
- Step 8
When the broth is boiling, add the sliced potatoes, bacon or pancetta, browned sausage, and sautéed onion and garlic.
- Step 9
Reduce the heat to medium-low and cook until the potatoes are tender.
- Step 10
Stir in the heavy whipping cream, grated Parmesan cheese, optional Romano cheese, and chopped kale.
- Step 11
Heat through, then season with salt and black pepper to taste.
- Step 12
Serve the Zuppa Toscana hot.
- Calories:470 kcal24%
- Protein:23 g46%
- Carbohydrates:38 g15%
- Sugar:4 g8%
- Salt:1.6 g27%
- Energy:1,967 kJ24%
- Fat:26 g37%
