This Olive Garden copycat Zuppa Toscana soup is a quick and easy soup that's loaded with sausage, bacon, potatoes and kale!
1 pound spicy Italian sausage
8 slices bacon, chopped
1/2 large onion, diced
1 tablespoon garlic, minced
4 cups chicken broth, low sodium
5 medium russet potatoes, thinly sliced
1 cup heavy cream
4 cups kale, chopped
salt and pepper, to taste
Grated parmesan cheese for garnish, optional
In a large pot or dutch oven, heat oil over medium-high heat. Add sausage, breaking it up and cook until browned. Remove sausage with a slotted spoon and place on a paper towel lined plate.
Add chopped bacon and cook until crispy. Remove with a slotted spoon and place on plate with sausage.
Drain most of the grease, leaving about 1 tablespoon in the pot.
Add chopped onion and cook until translucent, 5-6 minutes, adding garlic the last minute.
Pour in chicken stock, stirring as you pour.
Add sliced potatoes, bring to a boil and cook until potatoes are tender.
Bring to a simmer and add cooked sausage, heavy cream and kale.
Add the cooked bacon, reserving a little for the garnish. Stir and let simmer for 5 to10 minutes, stirring occasionally, until kale is wilted.
Taste and add salt and pepper, if needed.
Place in soup bowls and garnish with parmesan cheese and remaining bacon.
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