Zuppa Toscana Copycat
"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!"
Original is 6 servings
Ingredients
Nutritional
- 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
Step 1
In a large pot, fry bacon until crisp, remove. Wipe or drain out bacon grease. (Or use a skillet)
Step 2
Add olive oil to pot, cook onion and red pepper flakes on medium until onion softens. Add garlic and cook another minute.
Step 3
Add sausage, breaking up with wooden spoon, until no more pink is showing and meat is cooked through.
Step 4
While meat cooks, slice potatoes about 1/8 inch thick.
Step 5
Add broth and water to pot (total about 7 cups) and potatoes. Bring to boil, then reduce heat and simmer for 6 minutes.
Step 6
Strip stems off of kale and tear leaves into pieces. Add to soup and cook until wilted - about 2 minutes.
Step 7
Add cream, vinegar, salt and a few grinds of pepper.
Step 8
Serve topped with crumbled bacon.
Tips
No special items needed.
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