"OG" Zuppa Toscana Soup

Made with Italian sausage and russet potatoes, this quick and easy recipe is a perfect copycat of Olive Garden's zuppa Toscana soup.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 442 Calories

Ingredients

• 1 cup heavy whipping cream
• 10 cups water
• 5 cubes chicken bouillon
• 1 large white onion, diced
• 1 pound ground Italian sausage
• 1 ½ teaspoons red pepper flakes
• 4 strips bacon, diced
• 2 teaspoons garlic puree
• 1 pound russet potatoes, diced
• ¼ bunch kale, chopped

Recipe Instructions

Step 1

Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbly, 7 to 10 minutes. Drain excess fat; transfer sausage to a bowl and set aside.

Step 2

Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes. Set aside.

Step 3

Combine water and chicken bouillon in a large pot; bring to a boil. Stir in potatoes; cook until soft, about 15 minutes.

Step 4

Pour in cream; simmer until heated through, about 2 minutes. Add sausage, onion mixture, and kale; cook and stir until flavors combine, about 10 minutes.