I can’t wait to share my Sausage and Kale Soup, where spicy sausage, smoky bacon, tender potatoes, and bright kale blend into a deceptively simple, creamy Zuppa Toscana that reveals unexpected depth.
I’ve always been drawn to soups that balance bold meat with a green edge, and this Olive Garden Zuppa Toscana nails that with Italian sausage and kale. Ive made versions that looked simple but kept surprising me, the spicy sausage playing off the sturdy kale so you keep taking another spoonful.
I catch myself saving odd screenshots from Kale Soup Recipes and even scribbling notes from a Sausage And Kale Soup that changed how I eat soup now, its one of those recipes that sneakily becomes dinner and then lunch the next day. If you like gutsy flavor this one will grab you.
Ingredients
- Italian sausage brings rich protein and spices, adds savory punch but can be salty.
- Crispy bacon gives smoky fat and umami, little fiber, big flavor, use sparingly.
- Russets add comforting carbs and potassium, they thicken soup and soak up flavors.
- Kale bring bright color and fiber vitamins A C K, a bitter green bite.
- Heavy cream makes soup lusciously creamy adds saturated fat and silky mouthfeel.
- Chicken broth gives savory depth electrolytes and low calories if you use low sodium.
- Parmesan sprinkles nutty salty umami protein, strong flavor so a little goes far.
Ingredient Quantities
- 1 lb Italian sausage, mild or spicy, casings removed
- 6 slices bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium russet potatoes (about 1.5 lb), thinly sliced or small diced
- 4 cups chicken broth
- 1 cup heavy cream (can use half n half if you prefer)
- 6 oz kale (about 4 to 5 cups packed), stems removed and chopped
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes, optional
- 1/2 cup freshly grated Parmesan cheese, for serving
How to Make this
1. In a large pot over medium heat cook the chopped bacon until crisp, about 6 to 8 minutes; remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add 1 tbsp olive oil if the pot looks dry, add the Italian sausage (casings removed) and break it up with a spoon, brown it well 5 to 7 minutes, then remove and set aside with the bacon but leave a little fat in the pot.
3. Add the diced yellow onion to the pot and cook in the remaining fat until soft and translucent, about 3 to 4 minutes, then stir in the minced garlic and cook just 30 to 45 seconds until fragrant.
4. Add the thinly sliced or small diced russet potatoes, return the browned sausage to the pot, then pour in 4 cups chicken broth; bring everything to a boil.
5. Reduce heat to a simmer, cover and cook until potatoes are tender, about 12 to 15 minutes, give it a stir now and then so nothing sticks.
6. Stir in 1 cup heavy cream (or half and half), the chopped kale, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp crushed red pepper flakes if using; simmer gently 3 to 5 minutes until the kale is wilted and the soup is heated through, don’t let it boil hard after you add the cream.
7. Return the crisp bacon to the pot, taste and adjust seasoning if needed, you might want less salt because the sausage and bacon add saltiness.
8. Serve hot, ladle into bowls and sprinkle with 1/2 cup freshly grated Parmesan cheese; it’s great with crusty bread or a simple green salad.
Equipment Needed
1. Large heavy pot or Dutch oven, for browning sausage and simmering the soup
2. Slotted spoon to lift out the crisp bacon and drained sausage bits
3. Wooden spoon or silicone spatula to break up the sausage and stir, dont over stir
4. Chef s knife for chopping bacon, onion, kale and slicing potatoes
5. Cutting board, you will want a sturdy one
6. Measuring cups and spoons for the broth, cream and seasonings
7. Box grater for freshly grated Parmesan
8. Ladle for serving into bowls
9. Potato peeler or vegetable peeler if you prefer peeled potatoes
FAQ
Olive Garden Zuppa Toscana Recipe Substitutions and Variations
- Italian sausage: swap with 1 lb turkey or chicken sausage (use 1:1, milder flavor); or use 1 lb ground pork seasoned with 1 tsp fennel seeds and 1/2 tsp paprika and salt; or a plant based Italian sausage (same amount) for a vegetarian option.
- Bacon: use 6 oz pancetta or diced prosciutto (same technique as bacon); or turkey bacon if you want less fat; or omit and add 1 tbsp smoked paprika plus 1 tbsp olive oil for that smoky note.
- Russet potatoes: substitute Yukon Gold or red potatoes (same weight and cook time); or use sweet potatoes for a slightly sweet twist, just watch texture; for low carb swap in 1.5 lb cauliflower florets, add near the end so they don’t turn mushy.
- Heavy cream: use 1 cup half and half for a lighter soup (thinner finish); or 1 cup full fat coconut milk for dairy free; or temper 3/4 cup Greek yogurt with 1/4 cup milk and stir in off heat to avoid curdling.
Pro Tips
– Crisp bacon and saved fat are your best friends. Cook the bacon till it’s really crisp, scoop most of it out and use the rendered fat to brown the sausage for way more flavor, then save a handful of the crispy bits for garnish so you get texture on top.
– Make the potatoes consistent, or cheat and mash a few. Cut them all about the same size so they cook evenly; or at the end smash a couple against the side of the pot to thicken the broth without adding flour or cream, it makes the soup silky.
– Treat the kale easy, don’t overcook it. Strip the stems and chop the leaves small, add them at the very end so they stay bright and slightly chewy; if you like them softer, give them a quick blanch first.
– Brighten and balance before serving. Parm rind simmered in the stock gives extra depth and a splash of lemon juice or a little vinegar at the end lifts the whole thing, and watch the salt because the sausage and bacon already add a lot, its easy to overdo it.
Olive Garden Zuppa Toscana Recipe
I can't wait to share my Sausage and Kale Soup, where spicy sausage, smoky bacon, tender potatoes, and bright kale blend into a deceptively simple, creamy Zuppa Toscana that reveals unexpected depth.
6
servings
544
kcal
Equipment: 1. Large heavy pot or Dutch oven, for browning sausage and simmering the soup
2. Slotted spoon to lift out the crisp bacon and drained sausage bits
3. Wooden spoon or silicone spatula to break up the sausage and stir, dont over stir
4. Chef s knife for chopping bacon, onion, kale and slicing potatoes
5. Cutting board, you will want a sturdy one
6. Measuring cups and spoons for the broth, cream and seasonings
7. Box grater for freshly grated Parmesan
8. Ladle for serving into bowls
9. Potato peeler or vegetable peeler if you prefer peeled potatoes
Ingredients
1 lb Italian sausage, mild or spicy, casings removed
6 slices bacon, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium russet potatoes (about 1.5 lb), thinly sliced or small diced
4 cups chicken broth
1 cup heavy cream (can use half n half if you prefer)
6 oz kale (about 4 to 5 cups packed), stems removed and chopped
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes, optional
1/2 cup freshly grated Parmesan cheese, for serving
Directions
- In a large pot over medium heat cook the chopped bacon until crisp, about 6 to 8 minutes; remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add 1 tbsp olive oil if the pot looks dry, add the Italian sausage (casings removed) and break it up with a spoon, brown it well 5 to 7 minutes, then remove and set aside with the bacon but leave a little fat in the pot.
- Add the diced yellow onion to the pot and cook in the remaining fat until soft and translucent, about 3 to 4 minutes, then stir in the minced garlic and cook just 30 to 45 seconds until fragrant.
- Add the thinly sliced or small diced russet potatoes, return the browned sausage to the pot, then pour in 4 cups chicken broth; bring everything to a boil.
- Reduce heat to a simmer, cover and cook until potatoes are tender, about 12 to 15 minutes, give it a stir now and then so nothing sticks.
- Stir in 1 cup heavy cream (or half and half), the chopped kale, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp crushed red pepper flakes if using; simmer gently 3 to 5 minutes until the kale is wilted and the soup is heated through, don't let it boil hard after you add the cream.
- Return the crisp bacon to the pot, taste and adjust seasoning if needed, you might want less salt because the sausage and bacon add saltiness.
- Serve hot, ladle into bowls and sprinkle with 1/2 cup freshly grated Parmesan cheese; it's great with crusty bread or a simple green salad.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 472g
- Total number of serves: 6
- Calories: 544kcal
- Fat: 38g
- Saturated Fat: 17g
- Trans Fat: 0.5g
- Polyunsaturated: 1.3g
- Monounsaturated: 10g
- Cholesterol: 118mg
- Sodium: 1150mg
- Potassium: 733mg
- Carbohydrates: 24g
- Fiber: 2.5g
- Sugar: 1.7g
- Protein: 20g
- Vitamin A: 3500IU
- Vitamin C: 20mg
- Calcium: 155mg
- Iron: 1.3mg
