1 Hour 55 Minutes
Zuppa Toscana Soup is a copycat recipe of the favorite Olive Garden classic. The process of cooking bacon first, then adding veggies, ground sausage, broth, and potatoes and simmering on the stovetop makes this hearty soup so delicious.
Bacon | Sweet Onion | Garlic Italian Sausage | Chicken Broth Potatoes | Red Pepper Flakes Milk | Cornstarch | Kale Salt & Pepper
In a Dutch oven add bacon and cook until crispy. Allow the bacon to drain on a paper towel. Cook the onions until tender and add the garlic. Continue sautéing until fragrant. Add the ground sausage and cook. Use a potato masher to crumble the meat. Drain the fat except for 2 tablespoons.
Pour in chicken broth, potatoes, salt, red pepper flakes, and black pepper. Bring the soup to a boil and then reduce the heat and cover. Allow it to simmer for 15-20 minutes. Whisk together the warmed milk and cornstarch until combined.
Add the slurry to the soup and stir. Then add the chopped kale and cooked bacon pieces. Allow the soup to cool and sprinkle with fresh parsley.