Homemade Zuppa Toscana (Olive Garden Copycat)
- Yield 8
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Homemade Zuppa Toscana (Olive Garden Copycat) is a soup recipe on Avoteb. The yield on the card is 8. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 pound ground Italian sausage (I recommend spicy)
- 3 garlic cloves, minced
- 1 medium white onion, peeled and diced
- 1.5 pounds Yukon Gold potatoes, diced
- 5 to 6 cups chicken stock
- 2 to 3 cups chopped fresh kale
- 1 cup heavy whipping cream
- fine sea salt and freshly-ground black pepper
- 6 pieces bacon, cooked and crumbled
Method
Leave sausage in a large stockpot over medium-a hot burner until browned and cooked through, breaking the sausage into small pieces as it cooks. Take a slotted spoon to move the cooked sausage to a separate plate, reserving 1 tablespoon grease in the stockpot for later*, and discarding the excess grease. (the cook actually like to briefly rinse the cook cooked sausage in a strainer to remove even more excess grease.) keep nearby.
Tip in onions to the stockpot (with the grease), and sauté for 5 minutes, stirring occasionally. Tip in garlic, and sauté for 1 minute, stirring occasionally. Tip in the potatoes, chicken stock, and cooked sausage, and continue cooking until the mixture reaches a let it bubble gently. Lower heat to medium-low, and let it bubble gently for 10 minutes, or until the potatoes are tender. Stir in the kale and cream, and let it bubble gently for an additional 5 minutes. Salt with salt and pepper to taste.
Plate warm, garnished with the bacon bits.
