Zuppa Toscana

Samantha Orso


This is my version of Olive Gardens soup


★★★★★ 1 vote

20 Min
40 Min


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2 bunch
med onion chopped
2 clove
garlic chopped
1 pkg
loose spicy italian sausage
1 pkg
lg potatoes peeled and sliced into rounds
4 c
chicken broth
2 c
1 pt
heavy cream
salt and pepper

How to Make Zuppa Toscana


  • 1In a large skillet crumble and brown sausage. Drain and set aside.
  • 2In same skillet cook bacon until done. Not too crispy, Drain off grease and chop. Set aside with sausage. You may reserve some for garnish.
  • 3In a large pot place water, broth, onions, garlic and potatoes. Simmer until potatoes are tender about 20 minutes.
  • 4When potatoes are tender add in meats and simmer for another 10 minutes.
  • 5add kale and cream and cook until kale is wilted and tender. Season with salt and pepper to taste.
  • 6You may top with some crumble bacon pieces if you wish.

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About Zuppa Toscana

Other Tags: Quick & Easy, Healthy

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