Zuppa Toscana Soup

This is one of my favorite soups ever. I made this recipe the other day and it tasted exactly like the one at Olive Garden, probably even better. Is it the healthiest of soups? No, but it is delicious regardless. Plus, it has kale in it, so I figure having that addition makes it healthy right?
It has been off and on cold here lately which has really been getting me in full blown soup mode. This recipe is the perfect way to warm up the body and get you in the mood for cooler weather!
I have made this soup in a variety of ways, on the stove, in the slow cooker, and in the pressure cooker. They all taste the same and turn out great, so you can pick the method that works best for you!


1 TBSP olive oil
1 lb ground Italian sausage (mild)
1/2-1 tsp crushed red peppers
1 medium onion, chopped
8 oz bacon, cut into bite sized pieces
2 tsp garlic, minced
8 cups water
4 TBSP chicken bouillon (For GF, double check your brand)
4 large Russet potatoes, scrubbed and cut into thin slices and quartered** see notes below
1 cup heavy cream** see notes below
1/2-3/4 of a bunch of kale, stems removed and chopped into bite sized pieces
salt and pepper to taste

Stove Method:
1. Add oil to large pot and heat to medium-high heat. When oil is hot, add Italian sausage and crushed red pepper flakes.Cook, stirring frequently to prevent sticking, until the sausage is browned and cooked through (roughly 3-5 minutes). Be sure to crumble the sausage as it cooks. Remove sausage and drain excess fat. Set aside.

2. In the same pan, sauté bacon pieces and over medium heat for approximately 5 mins. or until the onions are soft and bacon is cooked through. Add garlic and allow to cook for 30 seconds or until aromatic.

3. Add chicken bouillon and water to the pot, turn heat to high, and bring to a boil.

4. Reduce heat to simmer and add the sliced potatoes. Cover and allow to cook until potatoes are cooked through. Depending on the size of your pieces this will take anywhere from 7-15 minutes.

5. When the potatoes are cooked, add the heavy cream and cook until heated through.

6. Stir in the sausage and kale, let all heat through. Season with salt and pepper to taste.

Pressure Cooker Method:
1. Set pressure cooker to saute setting. Add olive oil while heating. When oil is hot, add Italian sausage and crushed red pepper flakes. Cook, stirring frequently to prevent sticking, until the sausage is browned and cooked through (roughly 3-5 minutes). Be sure to crumble the sausage as it cooks.Remove sausage and drain excess fat. Set aside.

2. Add bacon and onions and saute for approximately 5 mins. or until the onions are soft and bacon is cooked through. Add garlic and allow to cook for 30 seconds or until aromatic.

3. Return sausage to pot and stir in water, chicken bouillon, and potatoes.

4. Select manual setting; adjust the pressure to high, and set the timer for 5 minutes. Secure lid and press start. When finished cooking, quick-release the pressure.

5. Stir in the heavy cream and add kale. Allow to heat through. Season with salt and pepper to taste.

Slow Cooker Method:
1. Add oil to a medium sized pan and heat to medium-high heat. When oil is hot, add Italian sausage and crushed red pepper flakes.Cook, stirring frequently to prevent sticking, until the sausage is browned and cooked through (roughly 3-5 minutes). Be sure to crumble the sausage as it cooks.Remove sausage and drain excess fat. Set aside.

2. In the same pan, sauté bacon pieces and over medium heat for approximately 5 mins. or until the onions are soft and bacon is cooked through. Add garlic and allow to cook for 30 seconds or until aromatic.

3. Transfer sausage and bacon to a slow cooker and add water, chicken bouillon, and potatoes. Cover and cook on low for 5-6 hours or high for 3-4 hours.

4. Add heavy cream and kale and stir to combine. Cover and cook on high for an additional 15-30 minutes, or until cream has heated through and kale is cooked. Season with salt and pepper to taste.

**Randi's Side Notes**
~ You can easily swap out the water and chicken bouillon in this recipe for chicken broth, either works just fine.
~ You can also swap out the heavy cream from half and half or whole milk if you want to cut down on some of the fat content.
~ You probably could cook the sausage and bacon together, but have never tried it. I would start by getting the sausage crumbled first and then add the sliced bacon and onion.
~ If doing the soup in the pressure cooker or the slow cooker, I would cut the potatoes differently. Normally I prefer them in thin slices, but for these methods they will become over cooked and to mushy. So if you are going to use the pressure cooker or slow cooker, I would cube them into larger bite sized chunks rather than thin slices.