I often find myself at restaurant’s always saying I can make this at home! Well I found Olive Garden’s Zuppa Toscana soup and would like to share!
Now that the nights are beginning to get cooler, add this amazing soup to your dinner line up for something warm and comforting to the soul.
Total Time: 45 Min
Prep: 20 Min
1 Ib. Hot Italian sausage, casings removed
1 large onion, chopped
3 cloves garlic, minced
Freshly ground black pepper
6 c. low sodium chicken broth
4 large russet potatoes, diced
1 bunch curly kale, leaves stripped and chopped
¾ c. heavy cream
4 slices cooked bacon chopped
¼ freshly grated Parmesan, for serving
- In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.
- Add onion to pot and let cook until soft (5 min), then add garlic and cook until fragrant, (1 min) more. Season with salt and pepper. Add chicken broth and potatoes are tender, (23-25 min).
- Stir in kale and let cook until leaves are tender and bright green, (3 min), then stir heavy cream, sausage, cooked bacon, and simmer (5 min) more.
- Season with pepper, garnish with Parmesan, and serve.
Pictures and photo credit: www.delish.com