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Zuppa Toscana - Olive Garden Copycat

Zuppa Toscana - Olive Garden Copycat

SoupItalianNon-VegetarianSpicyNut-FreeMedium25 min work · 70 min total8

Submitted by Sanjay Patel

Source: natashaskitchen.com

Ingredients

8 servings
  • 6 oz bacon (chopped)
  • 1 lb Italian Sausage (The "Hot" variety)
  • 1 head of garlic (about 10 large cloves, peeled and minced or pressed)
  • 1 onion (medium, finely diced)
  • 6 cups chicken broth (or chicken stock)
  • 4 cups water
  • 5 russet potatoes (medium, peeled and chopped into 1/4" thick pieces*)
  • 1 kale bundle (leaves stripped and chopped (6 cups))
  • 1 cup whipping cream (or 1 can full fat unsweetened coconut milk)
  • salt and black pepper to taste
  • Parmesan cheese (optional, to serve)

Instructions

  1. 1.
    Brown Bacon - In a large pot or Dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins).
  2. 2.
    Remove bacon to a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
  3. 3.
    Brown Italian sausage, breaking it up with your spatula, and sauté until cooked through and browned (5 min).
  4. 4.
    Remove to a paper-towel-lined plate.
  5. 5.
    Add onion to the pot and saute 5 min, stirring occasionally, or until soft and golden, then add minced garlic and saute 1 min.
  6. 6.
    Add broth and water, and bring to a boil.
  7. 7.
    Add potatoes and cook 13-14 min or until easily pierced with a fork.
  8. 8.
    Add chopped kale and cooked sausage, and bring everything to a light boil.
  9. 9.
    Stir in cream and bring to a boil.
  10. 10.
    Season to taste with salt and black pepper, then remove from heat.
  11. 11.
    Ladle into bowls and serve garnished with bacon and grated parmesan.