Copycat Olive Garden Zuppa Toscana is a hearty Italian, homemade, creamy sausage and potato soup just like you get at the restaurant!
Course Main Course
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6
Calories 623kcal
Author Brandie @ The Country Cook
Ingredients
2cupskalewashed and cut into bite size pieces
1poundground Italian sausage
1yellow oniondiced
4clovesgarlicminced
32ouncecontainer chicken broth (or stock)4 cups
3cupsrusset potatoescubed
1 ½cupsheavy whipping cream
1teaspoonsalt
¼teaspoonfreshly ground black pepper
5slicesbaconcooked and crumbled
Garnish: Parmesan cheesegrated, to taste
Instructions
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.
Pu chopped kale into a colander and rinse well to remove any dirt or grit that might still be hanging on. I like to massage the kale at this point. This will help to really to soften it up. 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 sausage is fully 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. Then serve.
Video
Notes
Collard greens, mustard greens or even spinach can be used in place of kale