Kale Soup Zuppa Toscana
If you’ve ever went out to Olive Garden and tried out their soup selections, you’ll probably stumbled across the Zuppa Toscana Kale Soup. There’s nothing more comforting than a warm bowl of this creamy Italian-inspired soup on a chilly evening. It’s packed with savory sausage, tender potatoes, crispy bacon, and fresh kale that is simmered in a rich, flavorful broth.
This homemade version of Kale Soup Zuppa Toscana is incredibly easy to make and tastes even better than restaurant versions. Whether you’re making it for a weeknight dinner, meal prep, or serving guests, this soup is always a crowd favorite.
I love to create restaurant-quality soups at home, like my popular Thermomix Potato Sausage Soup, Cozy & Flavor Packed Taco Soup, Chicken Noodle Soup, Creamy Tomato Soup, Fish Soup, or Cabbage Borscht.
Why You’ll Love This Recipe:
- Warm & Comforting
- Easy one-pot meal
- Rich, creamy broth
- Loaded with potatoes and kale
- Great for leftovers
Zuppa Toscana Ingredient Notes:
- Bacon – adds extra flavor to the soup along with a crispy, salty topping when sprinkled on before serving. Parmesan cheese also pairs perfectly with this soup.
- Italian Sausage – spicy Italian sausage gives the soup a richer flavor, but mild sausage works well too if you prefer less heat. Remove the casings before cooking if needed.
- Garlic & Onion – fresh garlic and diced onions create the flavorful base of the soup.
- Chicken Stock – chicken broth or stock both work great in this recipe. Homemade stock adds even more flavor, especially bone broth. For a richer soup, replace extra water with more stock.
- Potatoes – russet or yellow potatoes are ideal. You can peel them or leave the skins on for a more rustic texture. I know in Olive Garden they leave the skins on but I prefer not to.
- Kale – remove the leaves from the stems and chop finely. It may seem like a lot at first, but the kale softens and shrinks as it cooks.
- Heavy Whipping Cream – gives the soup its creamy, rich broth. Light cream can also be used for a lighter version.
Instructions:
- Brown Bacon – Add chopped bacon to a large Dutch oven or pot and saute over medium high-heat until browned (5-7 min). Remove bacon to a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
- Brown Italian Sausage – Remove the casings before cutting the sausage into little bite pieces, saute until cooked through and browned (5 min). Remove to a paper-towel-lined plate.
- Cook Onion & Garlic – Add finely diced onions to the pot. Saute for about 5 minutes, stirring occasionally, or until soft and golden. Then stir in minced garlic and saute for another minute.
- Add Broth, Water, & Potatoes – Pour in 4 cups of chicken broth and 2 cups of water to the pot and bring to a boil. Add sliced potatoes, then reduce heat and simmer for 13-14 minutes or until easily pierced with a fork.
- Add chopped Kale and cooked Sausage – bring everything to a light boil until wilted.
- Stir in Cream – Season to taste with salt and black pepper, then remove from heat.
- Serve – Garnish with bacon and grated Parmesan. Serve hot with crusty bread.
Tips for the Best Kale Soup:
- Use spicy sausage for extra flavor
- Substitute coconut cream for a dairy – free version.
Frequently Asked Questions:
- Can I freeze Zuppa Toscana? – Yes, but cream-based soups may separate slightly after thawing. You can add the cream later or stir well when reheating.
- Can I use spinach instead of kale? Absolutely! Spinach works great and cooks even faster.
- How long does it last in the fridge? Store in an airtight container for up to 3-4 days.
This Kale Soup Zuppa Toscana is creamy, hearty, and full of comforting flavors that make it perfect for busy weeknights or cozy weekends. Once you try this homemade soup, you may never go back to restaurant soup again! If you loved this recipe please leave a comment below.
Recipe inspired by Natasha’s Kitchen.
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Kale Soup Zuppa Toscana
Ingredients
Equipment
Method
- Brown Bacon – Add chopped bacon to a large Dutch oven or pot and saute over medium high-heat until browned (5-7 min). Remove bacon to a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
- Brown Italian Sausage – Remove the casings before cutting the sausage into little bite pieces, saute until cooked through and browned (5 min). Remove to a paper-towel-lined plate.
- Cook Onion & Garlic – Add finely diced onions to the pot. Saute for about 5 minutes, stirring occasionally, or until soft and golden. Then stir in minced garlic and saute for another minute.
- Add Broth, Water, & Potatoes – Pour in 4 cups of chicken broth and 2 cups of water to the pot and bring to a boil. Add sliced potatoes, then reduce heat and simmer for 13-14 minutes or until easily pierced with a fork.
- Add chopped Kale and cooked Sausage – bring everything to a light boil until wilted.
- Stir in Cream – Season to taste with salt and black pepper, then remove from heat.
- Serve – Garnish with bacon and grated Parmesan. Serve hot with crusty bread.
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