I love soups this time of year, and this certainly is a yummy one…the copycat of Olive Garden’s Zuppa Toscano. There are many versions of this recipe, but this one is our favorite. We love the spicy kick from the hot Italian sausage and crispiness of the pancetta bits. If you want a lower carbohydrate version, you could substitute the potatoes with cauliflower florets. I’ve done this many times, and it turns out great!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course, Soup
Cuisine: American
Keyword: pork
Servings: 7servings
Calories: 338kcal
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Ingredients
2largepotatoescubed
½largeonionchopped
4ozpancetta or baconcut into pieces
1lbItalian sausagecasings removed
2-3garlic clovesminced
64ozchicken broth
14.5ozcan cannelloni beansdrained and rinsed
1cuphalf and half
1tablespooncornstarch
1teaspoonsalt
½teaspoonblack pepper
Few dashes of nutmegoptional
2-3cupschopped kale
Garnish: parmesan cheese
Instructions
In a large stockpot on medium-high heat, cook the pancetta or bacon until the fat is rendered and crispy. Remove from the pan and drain on a paper towel.
To the stockpot, add Italian sausage and onion. Break apart and cook until sausage is cooked through and onion tender, about 4-6 minutes.
Add potatoes, garlic broth, and beans. Bring to a boil then reduce to low heat and simmer until potatoes are fork tender, about 20-30 minutes.
In a small bowl of measuring cup, whisk together milk or half & half and cornstarch. To the stockpot, add milk, salt, pepper, nutmeg, and kale. Simmer 5 minutes to allow to thicken and kale become tender.
Dish in soup bowls and garnish with parmesan and pancetta.