Can I use sweet Italian sausage instead of hot?

Yes. Sweet sausage will make the soup milder; add ¼ teaspoon red pepper flakes if you prefer more heat.

Do I need to remove the sausage casings?

Yes, remove casings so the sausage crumbles and distributes evenly throughout the soup.

Can I make this ahead?

Yes. Make it up to 3 days ahead and store in an airtight container in the fridge. Reheat gently on the stovetop, adding a splash of broth if needed.

What type of kale works best?

Curly or Lacinato kale both work well. Remove the tough center stems and chop roughly so it wilts evenly.

Olive Garden Zuppa Toscana Soup Recipe

Name: Olive Garden Zuppa Toscana Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 4 strips thick-cut bacon, chopped; 1 medium yellow onion, finely diced; 4 garlic cloves, finely minced; 1 lb hot Italian sausage, ground or links (casings removed); 1 teaspoon kosher salt, plus more to taste; 1 teaspoon Italian seasoning, plus more to taste; ¼ teaspoon crushed red pepper flakes, optional; 2 tablespoons all-purpose flour; 1 bunch fresh kale, stems removed and roughly chopped (about 5 cups); 2 large russet potatoes, peeled & chopped into chunks; 4 cups (32 ounces) chicken broth; 1 cup heavy whipping cream; 2 tablespoons unsalted butter; 2 tablespoons fresh grated parmesan cheese, plus more for garnish; Crusty bread, for serving- optional

CookOSBeta

Olive Garden Zuppa Toscana Soup Recipe | CookOS

Ingredients

4 strips thick-cut bacon, chopped
1 medium yellow onion, finely diced
4 garlic cloves, finely minced
1 lb hot Italian sausage, ground or links (casings removed)
1 teaspoon kosher salt, plus more to taste
1 teaspoon Italian seasoning, plus more to taste
¼ teaspoon crushed red pepper flakesoptional
2 tablespoons all-purpose flour
1 bunch fresh kale, stems removed and roughly chopped (about 5 cups)
2 large russet potatoes, peeled & chopped into chunks
4 cups (32 ounces) chicken broth
1 cup heavy whipping cream
2 tablespoons unsalted butter
2 tablespoons fresh grated parmesan cheese, plus more for garnish
Crusty bread, for serving-optional

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Instructions

1
In a large heavy-bottomed pot/dutch oven over medium heat, add the bacon. Cook, stirring often, until the bacon releases its fat and cooks through until crisp, about 6-7 minutes. Be sure to stir the bacon often for even cooking. Then use a slotted spoon to transfer the cooked bacon pieces onto a plate lined with a paper towel, and set aside.
2
Add the onion into the same pot and sauté the onions in the rendered bacon grease until they become tender and golden, about 2-3 minutes. Then add in the garlic and continue cooking together for another 1-2 minutes until fragrant.
3
Add the sausage and use a wooden spoon to break up the sausage into crumbles. Cook the sausage until browned throughout. Then season the sausage with salt, Italian seasoning, and red pepper flakes- stir well to combine.
4
Sprinkle in the flour and stir well until the flour dissolves and soaks up any leftover grease, about 1 minute. Toss in the kale and gently sauté it along with the sausage mixture for about 1-2 minutes. Then add in the potatoes along with the broth, cream, and butter. Give all ingredients a good stir to fully combine and cover the pot with a lid.
5
Reduce the heat to medium-low, and allow the soup to come up to a nice simmer for about 15-20 minutes until the potatoes are fork-tender.
6
Lastly, stir in the parmesan cheese. Taste the soup and adjust the seasonings, if desired. If you prefer, add the reserved bacon pieces directly into the soup or see the next step.
7
Serve the soup warm and garnish with reserved bacon and more parmesan cheese, as desired. We love serving this soup alongside some crusty bread as well for dipping! Enjoy!