This Zuppa Toscana is a homemade copycat recipe of the Olive Garden favorite, yet so much better! Make it easy with Italian sausage, kale, potatoes, and bacon.
In a large soup pot, cook chopped bacon. Once crispy, remove it onto a plate. Set aside. If your bacon is very fatty and there is a lot of grease in the pot, remove half into a bowl and set aside. You can always add more later if needed.
Add onion to bacon grease and saute until the onion is translucent. Stir in garlic and saute 1 minute.
Add seasoning and saute, stirring often, for 1 minute. It will become very fragrant.
Add sausage and cook until done. Remove onto a plate.
Add vegetable stock and water to pot and scrape any cooked on bits from the bottom of the pot. This is called deglazing. You want all the flavor in your soup.
Add potatoes and cook over medium-low heat until tender. It should take about 12 to 15 minutes. Check the potatoes with a fork often.
Once the potatoes are done, add sausage and bacon back to the soup and stir in.
Add kale and stir in. Simmer until wilted.
Add half and half (with cornstarch if you want to thicken the soup) and stir in.
Season soup with salt and pepper before serving.
Notes
You can use spicy Italian sausage for more kick or add ½ teaspoon of crushed red pepper flakes along with Italian seasoning.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
You can use heavy cream in place of half and half. The nutrition value will change.