Zuppa Toscana
Serves 820 mins prep40 mins cook
A delicious and hearty soup better than Olive Garden's version, with bacon, Italian sausage, garlic, and kale for a rich flavor.
0 servings
What you need
Instructions
1: In a large pot or dutch oven over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). 2: Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot. 3: Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). 4: Remove sausage to paper towel lined plate. 5: Finely dice onion and add to the pot. Sauté for 5 min or until soft and golden. 6: Add minced garlic and sauté for 1 min. 7: Add 4 cups broth and 4 cups water, and bring to a boil. 8: Add sliced potatoes and cook for 13-14 min or until easily pierced with a fork. 9: When potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light boil. 10: Stir in 1 cup cream and bring to a boil. 11: Season to taste with salt and black pepper then remove from heat. 12: Garnish with bacon and grated parmesan.View original recipe