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Olive garden zuppa toscana soup

Olive Garden Zuppa Toscana Soup Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound spicy Italian sausage casings removed
  • 6 slices bacon chopped
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 6 cups chicken broth
  • 2 pounds Yukon Gold potatoes sliced into thin rounds
  • 1 cup heavy cream
  • 3 cups fresh kale chopped (stems removed)
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste

Method
 

  1. Cook bacon in a large pot or Dutch oven over medium 5-6 minutes until crispy; transfer with a slotted spoon to a paper towel.
  2. Brown sausage in bacon drippings 6-8 minutes, breaking up with a wooden spoon; set aside.
  3. Drain all but 1 tablespoon grease; cook onion 3-4 minutes until softened, then garlic 1 more minute.
  4. Add broth, potatoes, and pepper flakes; boil, reduce heat, and simmer 15-20 minutes until potatoes are fork-tender.
  5. Return sausage; stir in cream and return to a gentle simmer.
  6. Add kale; cook 3-5 minutes until wilted and tender and season with salt and pepper.
  7. Serve hot topped with crispy bacon. Flavor improves next day, making it useful for meal prep.