Zuppa Toscana (Olive garden Copycat)
This soup has long been one of my favorites! It has taken me a good 15 years to crack the code on the recipe and I've finally done it! The creamy soup combined with the Italian sauage is perfection!
Zuppa Toscana Recipe (Olive Garden Copycat)
Rated 5.0 stars by 1 users
Category
Soup
Servings
4
If you know, you know. A garlic buttered breadstick dipped in here with a side of salad is heaven!
Ingredients
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1 pound ground Italian sausage
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3 minced garlic cloves
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1.5 pounds Colorado potatoes
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5 to 6 cups chopped fresh kale
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1 tbsp Wendi’s Garlic + Parmesan Olive Oil
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1 medium white onion peeled and diced
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1 cup heavy whipping cream
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kosher salt and black pepper to taste
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6 pieces bacon cooked and crumbled
Directions
Cook sausage breaking up into small pieces. Discard excess grease. Consider rinsing grease off.
Dice potatoes and boil until al dente. While they are boiling, start the remain ingredients in a separate stock pot.
Add olive oil to a stock pot.
add garlic to the stock pot
Drain potatoes and and to the pot.
Add sausage to the pot.
Add in whipping cream and bring to a simmer fir 10 minutes.
Add in kale and cook on low for an additional 5 minutes.
Season with salt and pepper.
Top with cooked and crumbled bacon bits.
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