Name: Homemade Zuppa Toscana Recipe
Prep time: 15 min
Cook time: 35 min
Yield: 8
Ingredients: 1 tbsp olive oil; 1 lb mild Italian sausage; 4 oz Bacon; 1 onion; 6 garlic cloves; ½ cup dry white wine; 4½ cups chicken broth; 5 russet potatoes; 1 Beef Bouillon; ½ tsp salt; ¼ tsp black pepper; 1 tsp fennel; 1 tsp red chili flakes; 1½ cups half and half; 3 cups kale; parmesan cheese; 1 tbsp cornstarch

How To Make Homemade Zuppa Toscana

This creamy Zuppa Toscana is an adapted Olive Garden Soup made with sausage, bacon, and potatoes tossed in a deliciously creamy broth.

Preparation: 15 minutes

Cooking: 35 minutes

Total: 50 minutes

Serves:

Ingredients

1tbspolive oil
1lbmild Italian sausage,casings removed
4ozbacon,diced
1onion,large, chopped
6garlic cloves,minced
½cupdry white wine,optional
4½cupschicken broth,low-sodium
5Russet potatoes,scrubbed, rinsed, and sliced into ¼-inch slices
1beef bouillon,cube, crushed
½tspsalt
¼tspblack pepper,cracked
1tspfennel,ground
1tspred chili flakes,optional, adjust to your taste
1½cupshalf and half,or heavy thickened cream
3cupskale,chopped, hard stems removed, substitute with baby spinach leaves or Swiss chard
parmesan cheese,fresh shredded, for serving
1tbspcornstarch,optional, for a thicker soup

Instructions

Fry the sausage in a heavy-based pot or Dutch oven over medium-high heat while breaking up the meat with the end of your wooden spoon.
When browned and cooked through for about 10 minutes, drain most of the oil, leaving about 1 teaspoon of drippings in the pot. Transfer sausage meat to a plate.
Cook the bacon in the same pot or Dutch oven over medium heat until crispy for about 10 minutes. Drain, leaving about 2 teaspoons of drippings in the pot. Transfer cooked bacon to the plate with the sausage meat.
Sauté onions in the pot and cook until soft and translucent for about 5 minutes. Add the garlic and cook for 1 minute, until fragrant.
Increase heat to high, pour in the chicken broth, and bring to a boil. Season broth with crushed bouillon, salt, pepper, fennel, and chili flakes. Add the potatoes and boil until fork tender for about 10 minutes.
Reduce heat to medium. Stir in the heavy cream, cooked sausage, bacon, and kale.
Let simmer for 2 minutes, until kale leaves have softened.