Copycat Olive Garden Zuppa Toscana

Six ounces of bacon Italian Sausage, 1 pound 10 large cloves from 1 medium head of garlic, trimmed and minced or pressed 1 medium onion diced finely Six cups (48 ounce) of chicken broth or stock 4 cups (32.0 oz) of water Five russet potatoes, medium, peeled and diced into segments measuring 1/4 inch thick 1 bundle of chopped, trimmed kale leaves (6 cups) Whipping cream, 1 cup Black pepper and salt to flavor Cheese Parmesan to be served



Add chopped bacon to a large skillet or Dutch oven (5.5 qt) and sauté over medium-high heat until browned, approximately 5 to 7 minutes. Drain the bacon onto a plate lined with paper towels, reserving the remaining 1 tablespoon of oil in the saucepan.

STEP- 2 

While breaking up the Italian sausage with a spatula, sauté for an additional 5 minutes, or until heated through. Remove to a plate lined with paper towels.

STEP- 3 

The onion, diced finely, is added to the saucepan. After 5 minutes, or until tender and golden, sauté the minced garlic for an additional minute.

STEP- 4 

vWhen combined with 4 cups water and 6 cups broth, bring to a simmer. Cook for 13 to 14 minutes, or until the potatoes are tender when pierced with a fork.


Bring the potatoes, cooked sausage, and chopped kale to a gentle boil when they are nearly tender.


After adding 1 cup of cream, bring to a simmer. After seasoning with black pepper and salt to flavor, remove from heat. Add bacon and grated Parmesan as a garnish.

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