Quick way to grow Olive garden Zuppa toscana soup 3
This recipe delivers a hearty and flavorful Zuppa Toscana soup, reminiscent of the Olive Garden classic. It's a quick and satisfying meal perfect for a cozy evening.
Equipment
- Large pot
Ingredients
Main Ingredients
- 1 pound Mild Italian sausage
- 4 slices Bacon
- 1 medium Yellow onion chopped
- 2 cloves Garlic minced
- 6 cups Chicken broth
- 3 medium Potatoes thinly sliced
- 1 cup Heavy cream
- 3 cups Fresh kale chopped
- to taste Salt
- to taste Black pepper
Instructions
Preparation
- In a large pot, cook the Italian sausage over medium heat, breaking it apart with a spoon until browned. Drain excess fat.
- Add the bacon to the pot and cook until crispy. Remove the bacon, crumble it, and set aside. Leave about 1 tablespoon of bacon fat in the pot.
- Add the chopped onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Cooking the Soup
- Pour in the chicken broth and bring to a simmer. Add the thinly sliced potatoes and cook until fork-tender, about 10-15 minutes.
- Reduce heat to low and stir in the heavy cream and chopped kale. Cook for about 5 minutes, or until the kale has wilted.
- Season with salt and black pepper to taste. Ladle into bowls and garnish with the crumbled crispy bacon.
Notes
For a spicier version, use hot Italian sausage. You can also add a pinch of red pepper flakes with the garlic for extra heat. If you prefer a thicker soup, mash a few of the cooked potato slices against the side of the pot before adding the kale and cream.