If you like Olive Garden’s Zuppa Toscana, you're going to love this amazing homemade version! A delicious creamy soup with Italian sausage, bacon, kale, and gnocchi.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: Italian
Keyword: gnocchi, italian sausage, potato soup recipe, potatoes, soup recipe
Heat olive oil in a large Dutch oven or a soup pot set over medium-high heat.
Add in the diced bacon and diced onions; cook for 2 to 3 minutes or until the onions begin to soften. Add garlic and continue to cook for 15 seconds or until fragrant.
Stir in the sausage and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5 more minutes.
Add chicken broth, salt, and pepper; bring the soup to a boil, then reduce heat to medium-low and stir in gnocchi and kale. Cook for 5 minutes.
Stir in the heavy cream and cook for 2 more minutes.
Remove from heat; taste for seasonings and adjust accordingly.
Ladle the soup into bowls, sprinkle with parmesan cheese, and serve.
Notes
Sausage: Opt for mild Italian sausage for a subtler flavor, or go bold with the spicy version.
Veggie Variations: Toss in additional veggies like spinach or Swiss chard.
Dairy Swap: Whole milk or half-and-half make excellent substitutes if you’re out of heavy cream.
Bacon Bits: Fry the bacon until it's crisp to enrich the soup with a smoky flavor.
Spice It Up: Add a dash of red pepper flakes to balance the creamy richness with a spicy kick.
Creamy Alternatives: For a lighter version, substitute heavy cream with coconut milk or almond milk for a different flavor profile and less fat.
Herb Garnishes: Enhance the aroma and flavor with a sprinkle of fresh herbs like basil or oregano before serving.