Olive Garden Zuppa Toscana Soup
This copycat recipe for Olive Garden's Zuppa Toscana soup tastes exactly like the real thing! So delicious!
|1 pound||italian sausage (spicy if you prefer more heat)|
|5 7 slices||bacon|
|5||medium russet potatoes|
|2 cups||kale , chopped|
|1 cup||heavy whipping cream|
|2 (14 1/2-ounce) cans||chicken broth|
|2 to 3 cloves||garlic, minced|
|2 teaspoons||red pepper flakes|
|salt and pepper|
Crumble the sausage onto a baking sheet. Bake the sausage in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain.
Cook the bacon and crumble into small pieces. Slice the potatoes into 1/4" slices. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It’s also delicious! Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.
During this time the potatoes will start breaking apart into smaller bite sized pieces because they are so tender. Turn the heat to low and add in the kale and heavy cream. Let the soup heat through and serve. We like to serve this soup with some grated Parmesan cheese on top. Delicious!