Zuppa Toscana (Olive Garden Copycat)
Zuppa Toscana (Olive Garden Copycat) might be just the main course you are searching for. This recipe makes 5 servings with 776 calories, 31g of protein, and 61g of fat each. For $2.85 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of kosher salt, heavy cream, italian sausage, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 54415 foodies and cooks. From preparation to the plate, this recipe takes roughly 50 minutes. It is brought to you by Cinnamon Spice and Everything Nice. It is a good option if you're following a gluten free diet. Overall, this recipe earns a super spoonacular score of 93%. Try Olive Garden Copycat Zuppa Toscana, Olive Garden Zuppa Toscana Copycat, and Zuppa Toscana Soup {Olive Garden Copycat } for similar recipes.
Servings: 5
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
4 slices bacon, cut into a small dice
4 cups (32 ounces) chicken broth or stock
4 cloves garlic, minced
1 cup heavy cream or 14 ounce can evaporated milk
1 pound hot Italian sausage, ground or links with casings removed
2 loose packed cups kale, in bite size pieces
sea or kosher salt and fresh black pepper
Parmesan cheese, grated, for serving
3 cups Russet potatoes, cubed
1 large yellow onion, diced
Equipment:
sauce pan
pot
Cooking instruction summary:
In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute the onion.Push the sausage to the edges of the pot and add onion to center - saute until translucent then add garlic and saute until fragrant.Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender.Add kale and heavy cream or evaporated milk. Bring to a simmer. Taste and re-season as needed. Serve with Parmesan cheese and crusty bread.
Step by step:
1. In a large soup pot or sauce pan cook bacon over medium until crispy.
2. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute the onion.Push the sausage to the edges of the pot and add onion to center - saute until translucent then add garlic and saute until fragrant.Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender.
3. Add kale and heavy cream or evaporated milk. Bring to a simmer. Taste and re-season as needed.
4. Serve with Parmesan cheese and crusty bread.
Nutrition Information:
covered percent of daily need
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