Zuppa Toscana Soup (Olive Garden Copycat Recipe)
A hearty, comforting bowl of Olive Garden's famous Zuppa Toscana Soup.
Servings: 6
Equipment
- spatula set
- measuring cups and spoons
Ingredients
- 1-2 Tablespoons Oil
- 1 Large Onion (diced)
- 2 Garlic Cloves (finely diced)
- 1 teaspoon Red Chili Flakes
- 1 lb. Italian Sausage
- 6 Bacon Slices (cooked until crispy)
- 2 Large (or 3 medium Russet Potatoes, scrubbed and cut in half lengthwise, then cut into thin slices)
- 32 ounces 4 cups Chicken Broth
- 1 teaspoon Pepper
- 2 cups Kale (finely chopped)
- 1 cup Heavy Cream
- 3/4 cup Parmesan Cheese (for garnish or place half in soup)
- Salt to taste)
Instructions
- Heat a large pot over medium-high heat and add oil, onion, garlic, and red chili flakes. Let cook for 1 minute. Add sausage and cook until browned and cooked through. Remove sausage and onions and place on a paper towel-lined plate.
- Add bacon and cook until crispy --according to package instructions. Remove from pan and set aside. Once bacon is cool enough to touch, crumble or cut into bite-size pieces.
- Add potatoes, chicken broth, and pepper to the pot and bring to a boil. Once it comes to a boil, reduce to medium-low heat. Stir in sausage mixture. Cook for 15 minutes or until potatoes are tender. Add finely diced kale and continue to cook for 5-10 more minutes.
- Stir in heavy cream and half of parmesan cheese, if so desired. Heat for 5 minutes.
- Stir in crumbled bacon, reserving some for garnish.Serve warm topped with parmesan cheese.
Video
