Olive Garden at home: Zuppa Toscana soup recipe

While I’ve actually never tried this soup at Olive Garden, I’ve seen several recipes for it on the internet over the past few years.  I never really paid much attention to it until recently, when I discovered I actually enjoy eating greens.  This recipe has kale in it, which I’ve never cooked with before, so I thought I would give it a try.  This soup turned out to be really good, even with only a small amount of different ingredients going into it.  This is what I did:

Olive Garden at home: Zuppa Toscana soup recipe

Rating: 51

45 minutes

Olive Garden at home: Zuppa Toscana soup recipe

Ingredients

  • 1 pound ground hot Italian sausage
  • 6 slices bacon, cut into 1/2 inch pieces
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 2 reduced sodium, 32oz boxes of chicken broth
  • 6 large potatoes, thinly sliced
  • 2 cups heavy cream
  • 1 bunch fresh kale, tough stems removed, chopped
  • salt and pepper, to taste

Instructions

  1. Cook the Italian sausage in a Dutch oven over medium-high heat until fully cooked and browned, 10 to 15 minutes. Drain and set aside.
  2. Add the bacon to the Dutch oven and cook over medium heat until crispy. Drain most of the fat, leaving a few tablespoons of drippings in the bottom of the Dutch oven. Add in the onions and garlic to the bacon; cook until onions are soft, for 5 minutes.
  3. Pour the chicken broth into the Dutch oven with the bacon, garlic, and onion; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 15 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage. Cook until hot. Stir the kale into the soup just before serving.
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This soup is great served with cheese and a nice chunk of French bread.  The leftovers are even more amazing!

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