Name: Copycat Olive Garden Zuppa Toscana
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 lb. Hot Italian sausage, casings removed -; 1 large onion, chopped -; 3 cloves garlic, minced -; Kosher salt -; Freshly ground black pepper -; 6 c. low-sodium chicken broth -; 4 large russet potatoes, diced -; 1 bunch curly kale, leaves stripped and chopped -; 3/4 c. heavy cream -; 4 slices cooked bacon, chopped -; 1/4 freshly grated Parmesan, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Olive Garden Zuppa Toscana

1. 1 lb. Hot Italian sausage, casings removed -

2. 1 large onion, chopped -

3. 3 cloves garlic, minced -

4. Kosher salt -

5. Freshly ground black pepper -

6. 6 c. low-sodium chicken broth -

7. 4 large russet potatoes, diced -

8. 1 bunch curly kale, leaves stripped and chopped -

9. 3/4 c. heavy cream -

10. 4 slices cooked bacon, chopped -

11. 1/4 freshly grated Parmesan, for serving -

How to cook deliciously - Copycat Olive Garden Zuppa Toscana

1. Stage

In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.

2. Stage

Add onion to pot and let cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt and pepper. Add chicken broth and potatoes and cook until potatoes are tender, 23 to 25 minutes.

3. Stage

Stir in kale and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream, sausage, and bacon and simmer 5 minutes more.

4. Stage

Season with pepper, garnish with Parm, and serve.