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"OG" Zuppa Toscana Soup
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Italian sausage and russet potatoes create a delectable copycat of Olive Garden's zuppa Toscana soup.
Ingredients:
  • 1 pound ground Italian sausage
  • 1.5 teaspoons red pepper flakes
  • 1 large white onion, diced
  • 4 strips bacon, diced
  • 2 teaspoons garlic puree
  • 10 cups water
  • 5 cubes chicken bouillon
  • 1 pound russet potatoes, diced
  • 1 cup heavy whipping cream
  • 0.25 bunch kale, chopped
Instructions:
  • Prepare all your fresh, flavorful ingredients.
  • In a skillet over medium heat, cook sausage and red pepper flakes until the sausage is brown and crumbly, about 7 to 10 minutes. Remove excess fat, then transfer sausage to a bowl and set aside.
  • In a skillet over medium-low heat, sauté bacon, onion, and garlic until the bacon is crisp and the onions are soft, about 10-15 minutes. Remove from heat and set aside.
  • In a large pot, bring a flavorful mix of water and chicken bouillon to a boil. Add potatoes and simmer until tender, approximately 15 minutes.
  • Simmer cream until heated through, about 2 minutes. Add sausage, onions, and kale; cook and stir until flavors meld, about 10 minutes.

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