Zuppa Toscana – Olive Garden Copycat
Ingredients
- 6 oz bacon, chopped
- 1 lb Italian Sausage, The "Hot" variety
- 1 head of garlic, peeled and minced or pressed
- 1 onion, medium, finely diced
- 6 cups chicken broth, or chicken stock
- 4 cups water
- 5 russet potatoes, medium, peeled and chopped into 1/4" thick pieces*
- 1 kale bundle, leaves stripped and chopped
- 1 cup whipping cream, or 1 can full fat unsweetened coconut milk
- salt and black pepper to taste
- Parmesan cheese, optional, to serve
Instructions
- 1
In a large pot or Dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned. Remove bacon to a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
5 min - 2
Brown Italian sausage, breaking it up with your spatula, and sauté until cooked through and browned. Remove to a paper-towel-lined plate.
5 min - 3
Add onion to the pot and saute 5 min, stirring occasionally, or until soft and golden, then add minced garlic and saute 1 min.
- 4
Add broth and water, and bring to a boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
13 min - 5
Add chopped kale and cooked sausage, and bring everything to a light boil.
- 6
Stir in cream and bring to a boil. Season to taste with salt and black pepper, then remove from heat. Ladle into bowls and serve garnished with bacon and grated parmesan.
Nutrition
Per serving (based on 8 servings)
