Olive Garden Zuppa Toscana Soup

Name: Olive Garden Zuppa Toscana Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6
Ingredients: 1 lb spicy italian sausage; 1/2 lb bacon, chopped; 7 c water; 3 chicken flavored bouillon cubes; 2 large russet potatoes, scrubbed clean and cubed; 2 clove garlic, chopped; 1 medium onion, chopped; 2 c chopped kale; 1 c heavy whipping cream; salt and pepper to taste.

By Crystal Wilkinson
@RUBYSCHEF

Yummy goodness.

Rating:

★★★★★ 5 votes5

Comments:

15 Comments

Serves:

4-6

Prep:

20 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 lb

spicy italian sausage
1/2 lb

bacon, chopped
7 c

water
3

chicken flavored bouillon cubes
2

large russet potatoes, scrubbed clean and cubed
2 clove

garlic, chopped
1

medium onion, chopped
2 c

chopped kale
1 c

heavy whipping cream
·

salt and pepper to taste.
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How to Make Olive Garden Zuppa Toscana Soup

Step-by-Step

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.

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