If you love Olive Garden’s Zuppa Toscana, you’ll go nuts for this homemade kale and sausage soup. It’s every bit as good as Olive Garden’s Zuppa. In fact, some say it’s even better.
I love a good copy-cat recipe, especially when it’s for something as delicious as this soup.
I’m a bit of a soup-a-holic. I love to eat soup and I love to make it from scratch. I have a few amazing soup recipes here on my blog. If you’ve haven’t tried my homemade tomato soup yet, you have to. It’s one of the most popular recipes on my blog. It’s incredible.
Anyway, this Zuppa Toscana is pretty incredible too. The sausage gives it a bit of a bite and then the flavour – oh my goodness. It’s chock full of onion, potato, bacon and kale. I mean, how can that combination NOT be good.
If you love the Olive Garden’s Zuppa, this soup will not disappoint you. Promise.
For this particular soup recipe, my girlfriend tweaked an Olive Garden copy-cat recipe that she found online, and I have further tweaked it to the point of ultimate perfection.
You are going to LOVE it.
The flavour 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 great homemade soup recipes?
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