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Olive Garden copycat Zuppa Toscana

Pam Bair
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Soup
Cuisine Italian

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 6 slices thick bacon, chopped
  • 1 large onion, finely chopped (2 cups)
  • 4-6 cloves garlic
  • 6 cups chicken broth
  • 4 large russet potatoes, slice into 1/4 inch half-moons
  • 1 large bunch kale, stems removed and leaves chopped
  • 1 cup heavy cream
  • Red pepper flakes (optional)

Instructions
 

Cook the Meats

  • Heat a large pot on medium high heat.
  • Add Italian sausage and break into small pieces.
  • Cook until brown.
  • Remove with slotted spoon, leaving oils behind.
  • Add chopped bacon, cook until crispy (8-10 minutes).
  • Remove and set aside with sausage, leaving 2 Tbsp of fat in the pot.

Build the Base

  • Reduce heat to medium.
  • Add diced onions, cook until translucent (5-7 minutes).
  • Add garlic, cook 1 minute until fragrant.

Create the Soup

  • Pour in broth
  • Scrape bottom of pot to release the brown bits.
  • Add potatoes
  • Bring to a simmer. Cook until potatoes are tender (15-20 minutes).

Finish the Soup

  • Add the kale
  • Return cooked meats to the pot.
  • Pour in the cream.
  • Simmer gently for 5-10 minutes, until kale is tender.
  • Season with salt & pepper and red pepper flakes if desired.
  • Serve hot with freshly grated cheese.