Zuppa Toscana
We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.
Equipment
- 1 Large Dutch Oven Essential for browning meats and simmering soup
- 1 Slotted Spoon For removing cooked meats while retaining drippings
- 1 Wooden Spoon or Spatula For breaking up sausage and stirring
- 1 Cutting Board For preparing bacon, potatoes, garlic, onion, and kale
- 1 Chef's knife For precise cutting of ingredients
Ingredients
Main
- 4 strips thick-cut bacon cut into 1/2-inch pieces
- 1 pound sweet Italian sausage casings removed
- 4 to 5 large russet potatoes about 2 1/2 pounds, unpeeled and cut into 1/2-inch cubes
- 3 cloves garlic minced
- 1 large white onion diced
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 6 cups chicken broth
- 6 cups curly kale stems removed and leaves roughly chopped
- 3/4 cup heavy cream
- 1 teaspoon white wine vinegar
Instructions
- Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
- Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
- Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.
Notes
For optimal flavor development, ensure the bacon and sausage are well-rendered and browned before removing them. The rendered fat is crucial for sautéing the aromatics. Dice the potatoes evenly for consistent cooking; they should be fork-tender, not mushy. Add the kale and cream only after the potatoes are cooked through, as overcooking kale can make it bitter and lose its vibrant color. The final splash of white wine vinegar brightens the soup and balances the richness, a key professional touch. Consider adding a pinch of dried oregano or thyme with the aromatics for a deeper Italian profile.