This copycat Olive Garden Zuppa Toscana recipe is better than the restaurant's! You'll love the combination of Italian sausage, bacon, potatoes and kale in a creamy broth.
Servings 12 cups
- 1 lb. sweet or spicy Italian sausage, casings removed
- 4 slices thick-cut bacon, chopped
- 2 large russet potatoes, peeled and diced into ½-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons flour
- 2 cups chopped kale
- 8 cups chicken broth
- 1 cup heavy cream, at room temperature
- Salt and pepper, to taste
- For serving: grated Parmesan; chopped fresh parsley; baguette
Brown sausage in a large Dutch oven over medium-high heat until no longer pink. Use a slotted spoon to remove the cooked sausage to a paper towel-lined plate.
In the same pot, cook bacon until crisp. Remove to the plate with the sausage.
Drain off almost all of the grease, leaving about 1 tablespoon in the pot. Add onions and cook over medium-high heat just until soft (about 5 minutes). Stir in garlic and cook for 1 more minute. Sprinkle flour over top, and cook and stir for 1 minute. Gradually stir in the chicken broth, scraping the browned bits from the bottom of the pot (there’s so much flavor there!). Add potatoes and bring to a boil. Gently boil for about 10-15 minutes, or until potatoes are tender.
Reduce heat to low. Stir in cooked sausage and bacon. Season with salt and pepper, to taste. Simmer for 10 more minutes. Add kale and cream. Cook and stir for about 5 more minutes, or until kale is wilted. Do not boil. Ladle into individual bowls, garnish with Parmesan or parsley, and serve!
Allow leftover soup to cool to room temperature. Pack in airtight containers and refrigerate for 3-4 days. Reheat the soup over low on the stovetop just until warmed through (do not let it boil). Alternatively, you can warm individual bowls of soup in the microwave for about 1 minute.
Do not freeze. The cream-based broth will "break" when thawed, giving the dish an undesirable look and texture.
Serving: 1cup | Calories: 300kcal | Carbohydrates: 11g | Protein: 9g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 943mg | Potassium: 476mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1412IU | Vitamin C: 28mg | Calcium: 53mg | Iron: 1mg