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!
Ingredients
- 6 ozbacon (chopped)
- 1 lbitalian sausage (the "hot" variety)
- 1 mediumhead garlic (10 large cloves, peeled and minced or pressed)
- 1 mediumonion (finely diced)
- 6 cupschicken broth/stock ((48 oz))
- 4 cupswater ((32 oz))
- 5 mediumrusset potatoes (peeled and chopped into 1/4" thick pieces)
- 1kale bundle (leaves stripped and chopped (6 cups))
- 1 cupwhipping cream
- salt and black pepper to taste
- parmesan cheese to serve (optional)
Directions
- 1
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.
- 2
Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
- 3
Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
- 4
Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
- 5
When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
- 6
Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.