OLIVE GARDEN ZUPPA TOSCANA (Restaurant Copycat)

⏱️ 40 minutes👥 6 servings❤️ Taste: /10
OLIVE GARDEN ZUPPA TOSCANA (Restaurant Copycat)

Nutrition Facts

Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag

Health Benefits

Ingredients

  • •- 1 pound spicy Italian sausage, casings removed
  • •- 4 large russet potatoes, sliced into 1/4-inch half-moons
  • •- 1 large yellow sweet onion, finely diced
  • •- 4 garlic cloves, minced
  • •- 4 cups chicken bone broth
  • •- 2 cups heavy cream
  • •- 2 cups chopped fresh kale leaves
  • •- 4 strips thick-cut bacon, diced
  • •- 2 tablespoons extra virgin olive oil
  • •- 1 teaspoon dried red pepper flakes
  • •- 1 teaspoon kosher salt
  • •- 1/2 teaspoon freshly cracked black pepper
  • •- Grated Parmigiano-Reggiano for garnish

Instructions

  1. 11. Brown sausage in large Dutch oven over medium-high heat, breaking into small crumbles, about 6-7 minutes. Transfer to paper towel-lined plate.
  2. 22. In same pot, render bacon until crispy and golden, approximately 4-5 minutes. Remove and set aside with sausage.
  3. 33. Sauté diced onions in remaining bacon fat until translucent, about 3 minutes. Add minced garlic, cooking until fragrant, 30 seconds.
  4. 44. Add sliced potatoes, chicken broth, red pepper flakes, salt, and pepper. Simmer uncovered until potatoes are tender, roughly 15 minutes.
  5. 55. Stir in heavy cream, cooked sausage, and bacon. Simmer additional 5 minutes.
  6. 66. Fold in fresh kale, allowing to wilt but remain vibrant green, 2-3 minutes.
  7. 77. Taste and adjust seasoning as needed.