Olive Garden Zuppa Toscana Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 oz. bacon, finely chopped
02 -
1 small sweet onion, finely diced
03 -
4 cloves garlic, finely minced
04 -
1 lb. Italian sausage, ground (mild or hot)
05 -
6 cups chicken broth, regular sodium
06 -
2 lbs. russet potatoes, cut into ½-inch cubes
07 -
1 cup half and half (or heavy cream or milk)
08 -
4 cups kale, ribs removed and coarsely chopped
→ Seasonings
09 -
1 teaspoon salt, or to taste
10 -
¼-½ teaspoon red pepper flakes
11 -
¼ teaspoon black pepper
# Instructions:
01 -
Add bacon to a large Dutch oven over medium heat and saute for 7-8 minutes, or until cooked through. Remove the pieces using a slotted spoon and let drain on a paper towel.
02 -
Add the diced onion to the pot with the reserved bacon grease. Cook for 2-3 minutes, or until tender and then add the minced garlic. Continue sauteing for an additional 30 seconds or until it becomes fragrant.
03 -
Push the onion to the side and add the ground sausage. Cook for 7-8 minutes or until it's cooked through. Use a potato masher to break apart the meat into finer crumbles. Drain all fat from the pot except for 2 tablespoons. Discard the rest.
04 -
Pour in the chicken broth and add the potatoes, salt, red pepper flakes and black pepper. Mix until everything is well combined.
05 -
Turn the heat to high and bring the soup to a boil. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 15-20 minutes, or until the potatoes are tender.
06 -
Pour in the half and half and stir to combine. Add the chopped kale and cooked bacon pieces. Allow the soup to cool for a few minutes before serving.
# Notes:
01 -
For dairy-free option, combine 1 cup of warmed milk (regular or plant-based) with 3 tablespoons of cornstarch. Whisk until well combined before pouring into the soup.
02 -
Be sure to remove tough stems from kale for the most tender texture.
03 -
Do NOT add kale if storing for more than 24 hours.