Olive Garden Zuppa Toscana Soup
Rating:
★★★★★ 5 votes5
Comments:
Serves:
4-6
Prep:
20 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
-
1 lbspicy italian sausage
-
1/2 lbbacon, chopped
-
7 cwater
-
3chicken flavored bouillon cubes
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2large russet potatoes, scrubbed clean and cubed
-
2 clovegarlic, chopped
-
1medium onion, chopped
-
2 cchopped kale
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1 cheavy whipping cream
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·salt and pepper to taste.
How to Make Olive Garden Zuppa Toscana Soup
- In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
- In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave rendered bacon fat in the skillet.
- Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
- Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender. Stir in cream and Kale. Let simmer for a few minutes more then serve. Garnish with green onion, cheese or whatever you prefer.
