Toscana
A hearty Italian sausage and potato soup inspired by Olive Garden's Zuppa Toscana. Creamy broth with kale, bacon, and spicy sausage.
Ingredients
- 454 g ground Italian sausage
- 7.39 ml crushed red peppers
- 1 large diced white onion diced
- 59.1 ml bacon pieces
- 9.86 ml garlic puree
- 2.37 L water
- 5 cubes of chicken bouillon
- 237 ml heavy cream
- 454 g sliced Russet potatoes sliced
- 0.25 bunch kale
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 66.1 mg
- Iron: 1.69 mg
- Magnesium: 36.6 mg
- Phosphorus: 148 mg
- Potassium: 531 mg
- Zinc: 1.53 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g ground Italian sausage
- 7.39 ml crushed red peppers
- 59.1 ml bacon pieces
- 9.86 ml garlic puree
- 2.37 L water
- 5 cubes of chicken bouillon
- 237 ml heavy cream
- 0.25 bunch kale
Prepare
- Dice 1 large diced white onion
- Slice 454 g sliced Russet potatoes
Let's Cook
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Step 1.
In a large pot over medium heat, cook the ground Italian sausage and crushed red peppers, breaking up the sausage with a spoon, until browned and cooked through, about 8–10 minutes. Drain excess fat, then transfer the sausage to a bowl and refrigerate while you prepare the other components.
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Step 2.
In the same pot over medium heat, cook the bacon pieces, diced white onion, and garlic puree, stirring occasionally, until the onions are soft and translucent, about 15 minutes.
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Step 3.
While the onions are cooking, dissolve the chicken bouillon cubes in 10 cups of water. Once the onions are soft, pour the bouillon mixture into the pot with the onions, bacon, and garlic. Increase heat to high and bring to a boil.
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Step 4.
Add the sliced Russet potatoes to the boiling broth. Reduce heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 30 minutes.
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Step 5.
Stir in the heavy cream and cook until the soup is thoroughly heated, about 3–5 minutes. Do not let it boil.
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Step 6.
Stir the reserved cooked sausage into the soup. Just before serving, add the kale and stir until wilted, about 1–2 minutes. Serve hot.