Olive Garden Copycat Zuppa Toscana Soup
Ingredients
- 6 slices bacon, diced
- 1 pound ground spicy Italian sausage
- 1 medium yellow onion, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- 4 cups (32 ounces) low-sodium chicken broth
- 2 cups water
- 4 large russet potatoes, peeled and diced into 1/2 -inch pieces
- 1 cup heavy cream
- 4 cups packed kale, de-stemmed and roughly chopped
- Salt and pepper to taste
- Freshly grated Parmesan cheese, optional
Preparation
Heat a 5-quart dutch oven or soup pot over medium-high heat and add diced bacon. Cook until crisp, then transfer to a paper towel-lined plate to drain any excess grease. Spoon out and discard most of the grease, leaving behind about a tablespoon
Crumble sausage into the pot and cook until sausage is no longer pink. Transfer to another paper towel-lined plate to drain
Add diced onion to the pot and cook, stirring frequently, until softened; about 4-5 minutes. Add garlic and cook for an additional 1-2 minutes
Add red pepper flakes and flour to the pot. Stir to combine with the onions and cook for about 2-3 minutes
Pour in the chicken broth and water, then add the potatoes. Bring to a boil over medium-high and cook for about 13-15 minutes, or until potatoes are easily pierced with a fork. If it begins to boil too hard, reduce the heat
When the potatoes are nearly done, add the heavy cream, sausage, and kale to the pot and bring to a boil for 5-10 minutes, or until kale is slightly wilted
Taste and season with salt and pepper as desired. Remove from heat and serve, garnish with crispy bacon and fresh grated parmesan
