Zuppa Toscana Soup
It's so easy to enjoy this copycat Zuppa Toscana Soup from Olive Garden. It's rich, creamy, and easy to make!
Ingredients
- 6 OZ Bacon Chopped
- 1 LB Italian Sausage Preferably spicy or hot
- 1 Medium Head of Garlic 6-8 large cloves, peeled and minced
- 1 Medium Onion Diced
- 6 Cups Chicken Broth/Stock 48 OZ
- 2 Cups Water
- 5 Medium Russet Potatoes Peeled and chopped into 1/4" thick pieces
- 1 Bundle Kale Leaves stripped and chopped (6 cups)
- 2 Cups Whipping Cream
- 1 TBSP Italian or garlic and herb seasoning
- Salt and Pepper To Taste
- Parmesan Cheese Optional
Instructions
- 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 and place on a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp of oil in the pot.
- Add Italian sausage, breaking it up with your spatula, and sauté until cooked through (5 min). Remove to a paper towel-lined plate.
- Finely dice the onion and add to the pot. Sauté for 5 min or until soft and golden then add minced garlic and sauté for an additional 1 min.
- Add 6 cups broth and 2 cups water, and bring to a boil. Add sliced potatoes and cook for 13-14 min or until easily pierced with a fork.
- When potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
- Stir in 2 cups of cream and bring to a boil. Season to taste with salt, black pepper, and Italian seasoning then remove from heat. Garnish with bacon and grated parmesan.