Zuppa Toscana – Olive Garden Copycat

 

Ingredients:

• 6 oz bacon, chopped
• 1 lb hot Italian sausage
• 10 cloves garlic, minced
• 1 medium onion, diced
• 6 cups chicken broth
• 4 cups water
• 5 medium russet potatoes, peeled and chopped
• 1 bundle kale (6 cups), chopped
• 1 cup whipping cream
• Salt and black pepper, to taste
• Parmesan cheese, for serving (optional)
  

  Instructions:

• 1. Cook Bacon: In a large pot, sauté bacon over medium-high heat until browned (5-7 minutes). Remove bacon and drain excess oil, leaving about 1 Tbsp.
  2. Cook Sausage: Add Italian sausage to the pot, breaking it up, and cook until browned (5 minutes). Remove sausage and set aside.
  3. Sauté Veggies: Add onion to the pot and cook until soft and golden (5 minutes). Stir in garlic and cook for 1 minute.
  4. Simmer Soup: Add chicken broth, water, and potatoes. Bring to a boil, then simmer until potatoes are tender (13-14 minutes).
  5. Add Kale & Sausage: When potatoes are nearly done, add kale and sausage. Bring to a light boil.
  6. Finish: Stir in cream and bring to a boil. Season with salt and pepper. Remove from heat and garnish with bacon and Parmesan cheese.

  Enjoy!