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Serve each bowl topped with freshly grated cheese and remaining bacon.

Add kale and half and half and heat through, about ten minutes.

Reduce heat to medium-low and cook for 15 minutes, or until potatoes are tender.

Cook over medium-high heat until boiling. Leave two tablespoons of rendered bacon fat in the skillet. In the same dutch oven or large soup pot over medium-high heat, brown bacon remove and set aside. Return the sausage to the pan along with the potatoes and half of the bacon. In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it drain, set aside.

Wipe out the pan with a paper towel and add chicken broth.

Add chicken base, water, and potatoes simmer 15 minutes. Add garlic to the onion, and cook 1 minute. Add the bacon (reserve a slice for the topping), cooked sausage, onion/garlic mixture, crushed red pepper flakes and potatoes and season with salt and pepper (to taste). 5 minutes or until some of the onion begins to turn opaque.

Add sausage and cook until no longer pink. Cook bacon and onion over medium heat, when bacon is crisp, take it out of the pan and leave the onion. Add the onion and garlic and cook for approx.

Add onion and sauté for a few minutes, until tender.

Heat olive oil in a Dutch oven over medium heat.

Grated Parmesan or Romano cheese for garnish.

5 slices bacon, cooked and chopped or crumbled.Ingredients you need for this Zuppa Toscana recipe: It is then served on toasted Tuscan bread. However, the original also has zucchini, cannellini beans, celery, carrots, and powdered chili.

The original Tuscan soup is made with several of the same ingredients as this soup, like kale, potatoes, onion, and rigatino (Italian bacon). Zuppa Toscana basically means soup made Tuscany style. But because this soup is mostly chicken with a much smaller addition of half and half it doesn’t have that heaviness to it.īe sure to top this delicious soup with some freshly grated Parmesan or Romano cheese and some bacon! Add the onions along with a pinch of salt and black pepper and cook for 5 minutes, stirring occasionally. Add the sausage and cook for 3 minutes, stirring occasionally to break it up. I love that it’s filling but doesn’t feel heavy like many cream soups do. Aromatics: Warm the olive oil over medium-high heat in a large dutch oven or heavy-bottomed pot. I have been making this soup since 2014 when I first discovered it. RELATED: Love a good Italian sausage soup? Be sure to check out our Italian Sausage Tomato Orzo Soup that everyone goes crazy for! I didn’t have any this year, but last year mine grew like crazy! If you grow kale in your garden, it lasts all the way until the first frost, and can sometimes even be harvested afterward, as long as it wasn’t a truly hard frost. It’s simmered in a chicken broth and topped off with half and half for a delicious finish. Zuppa Toscana is an Olive Garden soup recipe that has sweet Italian sausage, potatoes, bacon, and kale.