Zuppa Toscana - Olive Garden Copycat
Homemade Zuppa Toscana is loaded with Italian sausage, bacon, kale and potatoes. Learn how to make Zuppa Toscana soup as made popular by Olive Garden!
Foto: Natasha's KitchenIngredients
- 6 oz bacon (chopped)
- 1 lb Italian Sausage (The "Hot" variety)
- 1 head of garlic (about 10 large cloves, 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 (6 cups))
- 1 cup whipping cream (or 1 can full fat unsweetened coconut milk)
- salt and black pepper to taste
- Parmesan cheese (optional, to serve)
Steps
Brown Bacon - In a large pot or Dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
Brown Italian sausage, breaking it up with your spatula, and sauté until cooked through and browned (5 min). Remove to a paper-towel-lined plate.
Add onion to the pot and saute 5 min, stirring occasionally, or until soft and golden, then add minced garlic and saute 1 min.
Add broth and water, and bring to a boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
Add chopped kale and cooked sausage, and bring everything to a light boil.
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.
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