Zuppa Toscana Copycat
April 13, 2022
Categories: Kale, Potatoes, Heavy Cream, more
"I love Olive Garden's Zuppa Toscana. There are a lot of copycat recipes out there, and this one is from the Chicago Tribune. Use sweet Italian sausage if you don't like the heat!"
- Serving Size: 1 (545.4 g)
- Calories 384.6
- Total Fat - 26.9 g
- Saturated Fat - 7.2 g
- Cholesterol - 39 mg
- Sodium - 2949.9 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 5.1 g
- Sugars - 2.4 g
- Protein - 11.8 g
- Calcium - 58.1 mg
- Iron - 1.9 mg
- Vitamin C - 11.3 mg
- Thiamin - 0.2 mg
Step by Step Method
In a large pot, fry bacon until crisp, remove. Wipe or drain out bacon grease. (Or use a skillet)
Add olive oil to pot, cook onion and red pepper flakes on medium until onion softens. Add garlic and cook another minute.
Add sausage, breaking up with wooden spoon, until no more pink is showing and meat is cooked through.
While meat cooks, slice potatoes about 1/8 inch thick.
Add broth and water to pot (total about 7 cups) and potatoes. Bring to boil, then reduce heat and simmer for 6 minutes.
Strip stems off of kale and tear leaves into pieces. Add to soup and cook until wilted - about 2 minutes.
Add cream, vinegar, salt and a few grinds of pepper.
Serve topped with crumbled bacon.
No special items needed.