One of my favorite dishes at Olive Garden is Zuppa Toscana soup. I love it so much that I typically don’t even order another dish when I’m there. Give me soup and salad and I’m a happy camper! Love this copycat recipe!
Ingredients
Sausage
Bacon
Russet Potatoes
Onion
Kale
Garlic
Chicken Broth
Heavy Cream
Parmesan Cheese
Crushed Red Pepper
Salt, Pepper
Instructions
Get out your large Dutch oven and start cooking 1 pound of mild sausage and a half pound of tiny sliced bacon, crumble the meat while cooking.
Once your meat starts to slightly brown, add 1 large yellow onion, 2 teaspoons salt and 1 teaspoon crushed red pepper and 1 teaspoon pepper. Stir and keep cooking for 10 minutes.
Next it’s time to add 4 cloves of minced garlic (I use the jar minced garlic) and cook for another couple minutes then turn off the heat.
Now it’s time to drain the grease. I typically hold the Dutch over up slightly and put the meat on the top edge and let the great drop down to the other side. Then, use a spoon to get the majority of the grease out.
Next, turn the heat back up to medium high and add 6 cups of chicken broth.
Now add 3 pounds of cleaned cut russet potatoes with the skin still on. You will cut your potatoes 1/4 inch thick into discs (use a mandoline if you want). Cook on a simmer for 20 minutes.
While your soup is cooking, cut up 5 cups of cleaned kale into bite-size pieces. Once your 20 minutes is up, add the kale and stir in gently so you don’t break the potatoes. Then add 1 cup of heavy cream, stir well then cover and cook on a simmer for another 20 minutes.
Once the time is up, add a 1/2 cup shredded parmesan cheese and serve. I typically make breadsticks with my soup so you can dip them in this delicious broth soup!
Deliciousness in a bowl.
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