One of my favorite soups to make that everyone wants more of is Olive Garden’s Zuppa Toscana. A sausage, potato and kale delight with a touch of cream and pepper. It is relatively easy to make and a sure crowd-pleaser. You can freeze extra portions for meal planning or hot lunches later in the week. I always save some kale to add to the pot as it’s eaten, as the cooking process strips the green color.
Your family will thank you, and it’s a fun dish to have the kiddos help wash, chop and enjoy!
Servings: 8 bowls
Ingredients
6 Oz bacon, chopped
1 Lb Hot Italian sausage
1 Medium head garlic, or 10 large cloves, peeled and minced or pressed
1 Medium onion, finely diced
6 Cups chicken broth/stock (48 oz)
4 Cups water (32 oz)
5 Medium russet potatoes, peeled and chopped into 1/4-inch thick pieces
1 Kale bundle, leaves stripped and chopped (6 cups)
1 Cup of whipping cream
Salt and black pepper to taste
Parmesan cheese to serve, optional
Instructions
In a large pot or Dutch oven (5.5 qt) over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel-lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
Add Italian sausage, breaking it up with your spatula, and sauté until cooked through (five minutes). Remove to a paper towel-lined plate.
Finely dice the onion and add to the pot. Saute for five minutes or until soft and golden, then add minced garlic and saute for one minute.
Add six cups of broth and four cups of water, and bring it to a boil. Add sliced potatoes and cook for 13-14 minutes or until easily pierced with a fork.
When the potatoes are nearly done, add chopped kale and cooked sausage, then bring everything to a light boil.
Stir in one cup of cream and bring to a boil. Season to taste with salt and black pepper, then remove from heat. Garnish with bacon and grated parmesan.
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