Zesty Italian Soup

A hearty potato and sausage soup inspired by Olive Garden’s Zuppa Toscana.

Beth

Prep Time 10

Cook Time 35

Total Time 45

Servings

Scrub the potatoes under running water, but don't peel them. Slice into thick rounds about 1/4 inch wide. Add the sliced potatoes, diced onion and minced garlic to a large pot or dutch oven, then pour in the broth and water. Bring to a boil over high heat, then reduce heat to medium low and simmer until potatoes easily fall apart when poked with a fork (about 20-25 minutes).
While the potatoes and broth are simmering, remove sausage from casing, if necessary, and brown in a separate pan over medium heat until cooked through. Cook bacon using preferred method (I use already cooked bacon microwaved for 45 seconds until crisp) then roughly chop or crumble. Add sausage, any pan drippings, and the chopped bacon to the pot and simmer for 10 minutes.
Rinse kale thoroughly then chop by slicing down the middle seam, then chopping leafy portion into smaller pieces (or use bagged, chopped, kale), and discard stems. Add the kale to pot then slowly stir in 1 cup of heavy cream Simmer the soup for at least 5 minutes. Taste and add salt if needed and pepper to taste. If you prefer a heavier broth flavor, add 1-2 chicken bouillon cubes and stir until dissolved.
Spoon into bowls and serve hot with your favorite Italian bread and enjoy!

You can use pork, chicken or turkey sausage. If necessary, remove from casing by slicing with a sharp knife and squeezing out ground sausage.
For a spicier soup, use hot Italian sausage.
Chicken broth or bone broth can be used in place of chicken stock.
Top with your choice of grated parmesan or Romano cheese.
Add a pinch of red pepper flakes for extra zest!

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.