"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

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.

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

Categories

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