Entree/ Recipes/ Side Dish/ Starter

Best Zuppa Toscana

Best Zuppa Toscana is a creamy and hearty soup with sausage, potatoes, kale, bacon, and topped with Parmesan cheese. The soup is so comforting and filled with rich flavors. Perfect, for a cold day or any day.

Best-Zuppa-Toscana | www.butterandthings.com

This recipe was inspired by Olive Garden’s Zuppa Toscana. My friend and I used to work together and we would go to Olive Garden for a special treat and order Zuppa Toscana. It was so much fun, unlimited soup and salad. I don’t know the exact recipe Olive Garden uses, but this Zuppa Toscana recipe comes pretty close and in my view its better, hence the name Best Zuppa Toscana. Best Zuppa Toscana is hearty and it can definitely be the main entree.

Before we get into how to make the Best Zuppa Toscana we need to discuss homemade chicken broth. The Best Zuppa Toscana recipe calls for homemade chicken broth and although you can use the store bought stuff, be aware, it will not taste the same. Nothing compares to homemade chicken broth. What I do is make a big batch of chicken broth and I freeze it. That way I can always have homemade chicken broth on hand. Trust me, homemade chicken broth is a game changer. It will definitely elevate the flavors of your dishes, especially soups.

Next we need to talk about kale, can we discuss how yummy kale is in soups. It’s so good! It’s like a sponge that absorbs the flavors of the soup. I wasn’t a huge fan of kale, but I do like to consume it since it’s packed with wonderful nutrients. I usually put it in smoothies every morning. Which reminds me that I need to share my smoothies’ recipes with you guys.

Another item we need to discuss is the fat skimmer spoon. Here is the link. If you don’t have a fat skimmer spoon and you like soups I strongly advise you to purchase one. It allows you to skim all the fat off. It will allow you to consume flavorful broth without the grease.

But now back to the Best Zuppa Toscana recipe.

How to make the Best Zuppa Toscana

To make the Best Zuppa Toscana we first start by chopping the onions and set aside. Thinly slice the potatoes, you can use a mandolin, but I used a knife.

Brown the sausages in a Dutch oven, once the sausages are brown remove and set aside. Remove the grease from the pan.

Next add the bacon and cook until crispy, remove and set aside. Again remove the grease, but leave a tablespoon of grease on the pan, although bacon grease can add to a dish no one likes greasy soups, so make sure you get rid of the grease, except for the tablespoon you will need to cook the onions with.

Next add the onions to the pot and cook until translucent. Then add the garlic for an additional minute. Once the onions and garlic are cooked, add the sausage, broth, and potatoes.  Cook on medium high for about 10 minutes or until the potatoes are fork tender.

Once the potatoes are fork tender, remove any grease from the top with a fat skimmer spoon. Then add the kale and nutmeg and cook on medium low for an additional 5 minutes. The nutmeg adds a wonderful warmth flavor to the soup. If you like the kale super tender you will need to cook a little longer. Then add the cream and stir it until combined. When serving the soup grate some Parmesan cheese on top and Voila!

Best-Zuppa-Toscana | www.butterandthings.com

 

Best-Zuppa-Toscana | www.butterandthings.com
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Best Zuppa Toscana

Best Zuppa Toscana is a creamy and hearty soup with sausage, potatoes, kale, bacon, and topped with parmesan cheese. The soup is so comforting and filled with rich flavors. Perfect, for a cold day or any day.

Course Main Course
Cuisine Italian
Keyword zuppa toscana, soup, kale, sausage, olive garden copycat, creamy soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 568 kcal

Ingredients

  • 3 Italian sausages mild
  • 3 Italian sausages hot
  • 32 oz. Chicken Broth homemade preferred
  • ½ onion chopped
  • 6 potatoes medium size - thinly sliced
  • 3 garlic cloves
  • 2 teaspoon Italian seasoning
  • 4 bacon strips thick-cut hickory
  • ½ teaspoon ground nutmeg
  • 6 cups kale bite-size pieces
  • 1 cup heavy cream

Instructions

  1. Chop the onions and set aside. Thinly slice the potatoes, you can use a mandolin, but I used a knife.
  2. Brown the sausages in a Dutch oven, once the sausages are brown remove and set aside. Remove the grease from the pan.
  3. Next add the bacon and cook until crispy, remove and set aside. Remove the grease, but leave a tablespoon of grease in the pot
  4. Next add the onions to the pot and cook until translucent. Then add the garlic for an additional minute.
  5. Once the onions and garlic are cooked, add the sausage, broth, and potatoes. Cook on medium high for about 10 minutes or until the potatoes are fork tender.
  6. Once the potatoes are fork tender, remove any grease from the top with a fat skimmer spoon. Then add the kale and nutmeg and cook on medium low for an additional 5 minutes. The nutmeg adds a wonderful warmth flavor to the soup. If you like the kale super tender you will need to cook a little longer.
  7. Then add the cream and stir it until combined. Serve the soup with grated parmesan cheese on top.
Nutrition Facts
Best Zuppa Toscana
Amount Per Serving
Calories 568 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 17g106%
Cholesterol 111mg37%
Sodium 1148mg50%
Potassium 1274mg36%
Carbohydrates 27g9%
Fiber 4g17%
Protein 20g40%
Vitamin A 5465IU109%
Vitamin C 89.2mg108%
Calcium 176mg18%
Iron 7.4mg41%
* Percent Daily Values are based on a 2000 calorie diet.

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2 Comments

  • Reply
    Anna
    January 6, 2019 at 2:19 am

    I noticed there is cream in this recipe but I don’t see the amount or type included. I want to make this recipe! Sounds amazing!

    • Reply
      Ayra
      January 6, 2019 at 2:34 am

      Thank you for noticing Anna. I have updated the recipe. This soups is really yummy. I hope you enjoy it as much as I do.

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