Zuppa Toscana – an incredibly flavourful soup chock full of potatoes, sausage, kale and bacon that tastes every bit as good as the Olive Garden’s recipe.
I have a confession to make. I’m a soup-a-holic. I have a bit of an addiction to homemade soups.
Seriously, what’s not to love about homemade soup? It’s easy to make, it’s budget-friendly, it can feed a crowd, and it can double as hearty homemade lunch OR dinner.
Ok, I have another confession to make. Although I rave about this soup being better than the Olive Garden’s Zuppa Toscana, I haven’t actually tasted the Olive Garden’s Zuppa. In all fairness, it’s because there isn’t an Olive Garden restaurant within a 2 hour drive of my little town.
A few of my friends and many of my Facebook followers, however, are CRAZY for the Olive Garden’s Zuppa Toscana, and they claim that this homemade kale, sausage and potato soup is a dead-ringer for for the Olive Garden’s “Zuppa”. Some claim the homemade version is even BETTER.
Personally, I know this for sure: this kale, sausage and potato soup is freaking amazing.
It’s so good I can barely even control myself enough to eat it politely with a spoon. It’s the kind of soup that you just want to slurp straight from the bowl. It is seriously one of the best homemade soups ever.
For this particular soup recipe, my girlfriend tweaked an Olive Garden copy-cat recipe that she found online. I have further tweaked it to the point of ultimate perfection.
You are going to LOVE it.
This soup is chock-full of chunky potatoes, spicy sausage, crispy bacon and crunchy kale.
The flavour of this soup is out of this world. My mouth is seriously watering as I type this.
I need a bowl of it now.
Ok! Let’s make some soup!
Zuppa Toscana Ingredients:
- 1 lb spicy ground sausage (I often just chop up 3 jumbo sausages. I like the “medium-spicy” ones, but use mild if you’re opposed to heat)
- 1 large white onion, diced
- 4 slices fried, chopped bacon
- 3 cloves garlic, crushed
- 8 cups water
- 1 cup heavy cream
- 5 cubes of chicken bouillon (or as much liquid bouillon as you’d need for 9 cups of liquid water)
- 3 large potatoes, peeled and cubed
- 2 cups fresh kale, chopped
To make your soup:
Sauté your sausage in a large pot until it’s cooked through. Drain the grease, and remove the sausage, and pop it into the refrigerator. You won’t be needing it for a while.
Leave a little bit of grease in the pot (maybe a tbsp or so).
Now you’re going to fry your bacon in this pot. You want to use the pot that you just cooked your sausage in because it has all that flavourful sausage goodness in there.
Sauté your bacon until it’s half-way cooked, and then add your onions and garlic, and continue to cook over LOW heat until the bacon is fully cooked and the onions and garlic are soft.
Add a bit of your water to deglaze your pot, and then add the rest of the water and the bouillon, and bring it all to a boil.
Toss in your cubed potatoe, and cook over medium heat until the potatoes are cooked. This generally takes about a half-hour.
Stir in the cream.
Add your sausage and chopped kale, and heat through.
Serve your amazing Zuppa Toscana with a crusty loaf or my easy bread-machine dinner rolls.
Be sure to let me know what you think! Is it as good as Olive Garden’s Zuppa Toscana? Or do you think this homemade Kale, Potato and Sausage soup is even better?
Looking for more yummy, easy recipes? Try these:
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