COPYCAT OLIVE GARDEN ZUPPA TOSCANA
VIDEO INCLUDED BELOW:
WHAT DOES 'ZUPPA TOSCANA' MEAN?
HOW DO YOU CUT KALE?
This is a question I get a lot. Kale is a lot like collard greens and mustard greens and if you've ever cut those, then you'll be familiar. If you've never dealt with any kind of large green, I will show below how to do it in my step-by-step instructions.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
salt and pepper
heavy whipping cream
grated Parmesan cheese
HOW TO MAKE OLIVE GARDEN'S ZUPPA TOSCANA:
CRAVING MORE RECIPES? GIVE THESE A TRY!
OLIVE GARDEN ZUPPA TOSCANA
- 5 slices bacon cooked and crumbled
- 1 lb ground Italian sausage
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 32 oz container chicken stock or 4 cups
- 3 cups russet potatoes cubed
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 2 cups kale washed and cut into bite size pieces
- 1 ½ cups heavy whipping cream
- Garnish: Parmesan cheese grated, to taste
- First chop up your kale. If you've never worked with greens before, it's important to remove the stems and wash any grit off.
- Cut the kale in a "V" pattern to separate the leaves from the stem.
- Chop up leaves into bite size pieces.
- You want about 2 cups worth of leaves.
- Then throw kale into a colander and rinse well to remove any dirt or grit that might still be hanging on.
- Let it drain well.
- Meanwhile, in a large pot, brown and crumble sausage along with onions.
- During the last couple minutes of cooking, toss in minced garlic.
- Once cooked, drain excess grease.
- Return sausage mixture back to pot and pour in chicken stock.
- Then add in cubed potatoes.
- Cover pot and allow potatoes to simmer for about 15-20 minutes, until tender.
- Once potatoes are tender, pour in heavy cream and stir.
- Season with salt and pepper.
- Then add in kale and chopped, cooked bacon.
- Stir again. Bring mixture back up to a simmer and allow the kale to soften and wilt.
- Give it a taste test (be careful - it's hot!) and see if you need more seasoning like salt or pepper.
Originally published April 2013
Updated and republished: May 2019