The 6-quart Instant Pot Duo doesn’t get used for soup often enough, but some recipes just call for a big pot. This zuppa toscana olive garden copycat easy recipe is one of them. It’s a rich, hearty soup that tastes like it cooked all day, even though it comes together in under an hour. I think it’s the combination of savory Italian sausage, crispy bacon, and creamy broth that makes it so popular. It’s been a staple in many kitchens for a reason.
Proteins
For the sausage, I prefer a good quality Italian sweet sausage, casings removed. If you like a bit of heat, hot Italian sausage works well too. Thick-cut bacon renders more fat for cooking the onions.
Fresh produce
Russet potatoes break down slightly, adding to the soup’s body. Kale holds up without getting mushy. A yellow onion and fresh garlic build the initial aromatic base.
Liquids and seasonings
I usually grab Trader Joe’s chicken broth for this. Heavy cream adds richness at the end. Salt and black pepper are adjusted to taste after the cream is incorporated.
Instructions
Prepare the meats
Start by browning the Italian sausage in a large pot or Dutch oven over medium-high heat. Break it apart with a spoon as it cooks. Once it’s no longer pink, drain the excess fat and set the sausage aside. Next, add the chopped bacon to the same pot and cook until it’s crispy. Remove the bacon with a slotted spoon, leaving about a tablespoon of fat in the pot.
Build the flavor base
Add the chopped yellow onion to the reserved bacon fat. Cook until it softens, which usually takes about 5-7 minutes. Stir in the minced garlic and cook for another minute until you can smell its fragrance. Don’t let the garlic brown.
Simmer vegetables and sausage
Pour in the chicken broth and bring it to a gentle simmer. Add the thinly sliced Russet potatoes to the pot and cook until they are tender, typically 10-15 minutes. This is a good time to taste the broth and adjust for salt if needed. Return the cooked Italian sausage to the pot with the potatoes. I once added the potatoes too early, and they turned to mush; aim for just tender.
Finish the soup
Stir in the chopped kale and cook until it wilts, which should take about 3-5 minutes. Reduce the heat to low before stirring in the heavy cream. It’s important not to boil the soup once the cream has been added, as it can curdle. Season the zuppa toscana with salt and black pepper to your preference, then serve hot, topped with the crispy bacon bits.
Notes From My Kitchen
Nonna Rosa always said a good soup starts with good ingredients. That holds true here. I’ve found that using fresh garlic makes a noticeable difference compared to the pre-minced kind. For the potatoes, slicing them thinly and uniformly helps them cook evenly. If you want a slightly thicker broth without adding more cream, you can mash a few of the cooked potato slices against the side of the pot before adding the kale.
One time, I tried to rush the kale step, adding it too early with the potatoes. It ended up overcooked and lost its vibrant green color. Wait until the potatoes are tender before it goes in. This soup is quite rich on its own, but a piece of crusty bread for dipping is always welcome.
Variations
If you’re looking to change things up, there are a few ways to adapt this recipe. For a lighter version, especially during a warm LA spring day, you can swap the heavy cream for half-and-half or even a plant-based milk alternative like unsweetened cashew milk. The texture will be thinner, but the flavor profile will remain similar.
To add more vegetables, consider stirring in a handful of chopped spinach along with the kale, or even some thinly sliced carrots with the potatoes. For those who prefer a vegetarian option, omit the sausage and bacon and instead sauté mushrooms or cannellini beans with the onions and garlic, adjusting seasonings as needed.
Storage
Leftover zuppa toscana stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, being careful not to boil, especially if it contains cream. Sometimes the potatoes absorb a lot of the broth overnight, so you might need a splash more chicken broth or water when reheating.
Freezing this soup is possible, but the potatoes and cream can change texture upon thawing. The potatoes may become a bit mealy, and the cream might separate. If you plan to freeze, I recommend making the soup without the cream and adding it fresh after thawing and reheating the base.
FAQ
Can I use pre-cooked bacon? Yes, you can. Just be sure to render some fat from it if you want to cook the onions in bacon drippings, or use a tablespoon of olive oil instead. This will reduce your active cooking time.
What if I don’t have Russet potatoes? Yukon Gold or red potatoes also work, though they might hold their shape a bit more than Russets. The soup will still be hearty and satisfying.
Can I make this dairy-free? You can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. Be aware that coconut milk might impart a slight flavor to the soup.
Nutritional Information
Please note that the nutritional values provided are estimates. Actual figures can vary based on specific brands of ingredients used, such as the fat content of the sausage or the sodium level in the chicken broth. These calculations are offered as a general guide. For more recipe ideas, check out our Pinterest page.
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Zuppa Toscana (Under 1 Hour)
- Total Time: 55 minutes
- Yield: 6 servings
Description
A Zuppa Toscana copycat featuring Italian sausage, potatoes, and kale in a creamy broth.
Ingredients
- 1 lb Italian sausage, casings removed
- 4 slices bacon, chopped
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 4 medium Russet potatoes, peeled and thinly sliced
- 1 bunch kale, tough stems removed and chopped
- 1 cup heavy cream
- Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain excess fat and set sausage aside.
- Add the chopped bacon to the pot and cook until crispy. Remove bacon with a slotted spoon and set aside, reserving about 1 tablespoon of bacon fat in the pot.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the thinly sliced potatoes to the pot and cook until tender, about 10-15 minutes.
- Return the cooked sausage to the pot.
- Stir in the chopped kale and cook until wilted, about 3-5 minutes.
- Reduce heat to low and stir in the heavy cream. Do not boil after adding cream.
- Season with salt and black pepper to taste.
- Serve hot, garnished with crispy bacon bits.
Notes
- For a spicier soup, use hot Italian sausage.
- If you prefer, you can use pre-cooked bacon to save time.
- Adjust the amount of kale to your preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
