BEST Zuppa Toscana Soup
Make this Copycat Olive Garden Zuppa Toscana recipe on the stovetop, slow cooker, or Instant Pot for a healthy twist on the original! This one-pot meal features hearty vegetables, Parmesan, bacon, and Italian sausage.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 strips of smoked bacon (chopped (PLUS more for topping. For a healthier option, try turkey bacon instead).)
- 1 pound spicy Italian ground sausage (use mild for kid-friendly (Swap in chicken or turkey sausage for a lighter version).)
- 1/2 white onion (small diced (Yellow onions also work, or try shallots for a milder taste).)
- 3 garlic cloves (minced (Garlic powder will work in a pinch, but fresh is best).)
- 6 cups chicken broth (You can also use vegetable broth or water with a little extra salt.)
- 1 1/2 Yukon Gold potatoes (cut into 1/4-inch pieces (For a lower-carb option, swap potatoes for cauliflower or turnips).)
- 3 teaspoons salt (or to taste)
- 1 teaspoon black pepper
- 1 ¼ cups heavy cream (Opt for half-and-half cream or whole milk for a lighter flavor and consistency.)
- 4 cups chopped kale (Spinach or Swiss chard can replace kale.)
- Grated Parmesan cheese for topping (optional (Or, use Pecorino Romano or Asiago).)
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat and cook the bacon until browned, about for 4-5 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towel.
- 2
Add the sausage, breaking down into pieces, while browning for about 5 minutes. Transfer to a paper towel-lined plate and set aside. Remove most of the fat at the bottom of the pan leaving about 2 tablespoons.
- 3
In the same pot, saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant. Add the bacon and sausage back to the pot.
- 4
Then combine the potatoes, chicken broth, salt, and pepper and bring to a boil over high heat. Boil until potatoes are almost fork-tender.
- 5
Stir in kale, and heavy cream, letting boil for about 2 minutes. Taste and add more salt and pepper if needed. Serve garnished with grated Parmesan cheese and some extra-cooked bacon.
- 6
Heat a large nontick skillet over medium-high heat and follow steps 1 and 3 outlined in stovetop method. Transfer everything to the Crock Pot along with all the other ingredients, except for the potatoes, heavy cream, and kale.
- 7
Cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
- 8
Add the potatoes during the last 45 minutes. Cook until fork tender but not overcooked.
- 9
Flip heat to low, if not it’s not already. Slowly stir in the heavy cream, followed by the kale. Let it heat through for 5 minutes, then serve!
- 10
Press the saute button and let the IP heat for about 2 minutes. Follow steps 1 and 3 from the stovetop method. Cancel the saute function!
- 11
Add chicken broth, potatoes, salt, and pepper . Lock the lid and turn the valve to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ button and adjust for 10 minutes, pressure set to ‘High’. When the cook time is over, turn off the Instant Pot by pressing the ‘Turn Off’ button. Carefully quick release and open the lid. Add heavy cream, the chopped kale and extra cooked bacon to the pot. Stir everything, and serve warm.