Creamy Tuscan Sausage Soup (Zuppa Toscana Olive Garden Copycat)
My Tuscan Sausage Soup is warm, filling, and super comforting! This copycat Olive Garden recipe boasts a broth that’s creamy, savory, and feels like a warm hug — and it hits the spot every time.
Servings 8 servings
Ingredients
- 5 slices of turkey bacon (chopped (divided))
- 1 pound uncooked (mild Italian sausage)
- 1 cup yellow onion (diced)
- 4 cloves of garlic
- 4 cups water with chicken broth concentrate (or just 6 cups of chicken broth)
- 2 cups russet or yukon gold potatoes (peeled and cut into 1/2 inch cubes)
- 2 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/2 tsp crushed red pepper
- 1/2 tsp black pepper
- 1 cup heavy cream (or plant cream to make dairy free)
- 3 cups chopped kale
- 2 tsp lemon juice
- 1/4 cup grated parmesan cheese
Instructions
- In a large pot or dutch oven add in Italian sausage, onions and garlic and cook over medium heat until sausage is browned, about 5 minutes.
- Add chicken broth, peeled and cubed potatoes, fresh thyme leaves, salt, crushed pepper and black pepper. Stirring to scrape up any brown bites on the bottom of the pan.
- Bring to boil, reduce heat to low and simmer uncovered, stirring occasionally until potatoes are fork tender. About 15-20 minutes.
- Stir in cream, kale, 4 slices of finely chopped turkey bacon, and lemon juice. Let stand until kale is soft and tender about 3-4 minutes.
- Mix in parmesan and add more salt and pepper if needed.
- Serve immediately with more bacon on top with your favorite bread.
Notes
- Don't overcrowd the pot when cooking the Italian sausage. You want it to brown evenly and develop those tasty brown bits on the bottom of the pot. The little caramelized pieces are called the fond — they add such a deep flavor to the broth, so don't forget to scrape them up either!
- To massage or not to massage (the kale): Kale is a notoriously tough veggie. You can help tenderize it by massaging it with your hands for about a minute before adding it to the Tuscan sausage soup. This step is definitely optional (sometimes I forget!), but it will ensure that the leafy greens soften evenly.
- Wait to add the cream: You’ll notice I add the heavy cream when the soup is at a simmer, not a boil. If you add it in too early, you run the risk of it curdling. It’s best to wait!
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