Zuppa Toscana Soup
Anyone else obsessed with the Olive Garden Zuppa Toscana soup? This recipe that I have been using for a few years from The Chunky Chef is the best dupe out there and tbh I think it’s even better than The Olive Garden version!
Heads up: if your like me and plan on making enough to freeze some for later this season be sure to leave out the potatoes so they won’t get all starchy and gross on you. Boil your potatoes separately for the amount you eat with each serving. Trust me, you’ll thank me later on this.
Ingredients:
-1 lb spicy Italian sausage (I usually can only find this in casings so I simply remove from casings and cook)
-8 slices bacon, diced (divided)
-1 medium yellow onion, peeled and diced
-2 cloves garlic minced
-2 Tbsp flour (cornstarch can be substituted)
-32 oz chicken stock
-4 large russet potatoes, peeled and diced into 1/2 inch pieces
-1 cup heavy cream
-1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
-Salt and pepper, to taste
-Pinch of red pepper flakes. optional
Instructions:
Heat a large soup pot over medium high heat. Add a small drizzle of oil, then remove sausage from casing and brown, crumbling as it cooks. Drain well, then remove to a plate.
Fry bacon in residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.
Add onion to pot and cook 5 minutes, adding garlic for the last minute.
Sprinkle flour over onion and garlic in pot, then stir to combine until fully coated. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil. Add in red pepper flakes if desired but highly suggested!
Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, most of the bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.
Taste and season with salt, pepper & top with remaining crispy bacon and enjoy!
