Zuppa Toscana (Olive Garden Copycat)

This soup is thick, flavorful, and comforting. Be sure to cut the potatoes into small pieces so they cook fully and even start fall apart at the end, which helps thicken the stew. And for variety, try using spicy Italian sausage instead.

You'll need:

• 6 oz bacon, diced
• 1 lb bulk sweet Italian sausage
• 5 large Russet potatoes, peeled and cut into small cubes
• 6 cloves garlic
• 1 large onion, diced
• 6 c chicken broth
• 6 c chopped kale
• 3/4 c heavy cream
• Salt and pepper, to taste
• Red pepper flakes, to taste

Put a large Dutch oven or heavy pot over medium-high heat. Add the bacon, and cook, stirring occasionally, until browned and crisp - about 5 minutes. Remove bacon to a small bowl, then drain or blot most of the drippings so there is only about a tablespoon left in the pan. Add Italian sausage and brown fully, about 7 to 10 minutes, breaking it up as it cooks. Remove to the same bowl at the bacon, and leave all the drippings this time.

Add potatoes, garlic, and onion to the pan with drippings. Cook, stirring occasionally, until onions are softened and potatoes start to brown, about 10 minutes.

Add chicken broth to the pot and bring to a boil. Reduce heat to medium-low and let simmer 12 to 15 minutes, until potatoes are soft.

Add heavy cream and kale, and return the bacon and sausage to the pot as well. Simmer about 5 more minutes. Add salt, pepper, and red pepper flakes to taste.

Zuppa Toscana (Olive Oil Copycat)

Yield: 8

Author: Mallory

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 4 M

Ingredients

• 6 oz bacon, diced
• 1 lb bulk sweet Italian sausage
• 5 large Russet potatoes, peeled and cut into small cubes
• 6 cloves garlic
• 1 large onion, diced
• 6 c chicken broth
• 6 c chopped kale
• 3/4 c heavy cream
• Salt and pepper, to taste
• Red pepper flakes, to taste

Instructions

1. Put a large Dutch oven or heavy pot over medium-high heat. Add the bacon, and cook, stirring occasionally, until browned and crisp - about 5 minutes. Remove bacon to a small bowl, then drain or blot most of the drippings so there is only about a tablespoon left in the pan. Add Italian sausage and brown fully, about 7 to 10 minutes, breaking it up as it cooks. Remove to the same bowl at the bacon, and leave all the drippings this time.
2. Add potatoes, garlic, and onion to the pan with drippings. Cook, stirring occasionally, until onions are softened and potatoes start to brown, about 10 minutes.
3. Add chicken broth to the pot and bring to a boil. Reduce heat to medium-low and let simmer 12 to 15 minutes, until potatoes are soft.
4. Add heavy cream and kale, and return the bacon and sausage to the pot as well. Simmer about 5 more minutes. Add salt, pepper, and red pepper flakes to taste.

Calories

488.25

Fat (grams)

21.41

Sat. Fat (grams)

9.69

Carbs (grams)

50.44

Fiber (grams)

6.55

Net carbs

43.89

Sugar (grams)

5.48

Protein (grams)

25.23

Sodium (milligrams)

1466.19

Cholesterol (grams)

67.08