European (Western and Eastern) Cuisine · Soups & Salads

Zuppa Toscana

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Olive Garden, eat your heart out.

So I guess I have to at least recognize that I learned about this fantastic soup from Olive Garden but always felt like I was playing go-fish for any sausage or kale bits. I don’t know if their recipe includes bacon…but bacon definitely was added to mine.

You can’t really go wrong with this recipe – the ingredients contain heavy cream, hot sausage, and bacon. Heart attack waiting to happen. Oh, it also includes some green (kale) to appease any of the health-conscious about there.

I can’t believe I’m saying this but..

I didn’t like the bacon bits inside this soup – they turned out soggy. Save the bacon for an omelet or BLT.

Directions

  • 1 (16 ounce) package hot italian sausage (casings removed)
  • 3 medium potatoes, cut into varying thickness from 1/4 inch to 1/2 inch.
  •  1 large onion, cut into wedges.
  • 6 slices bacon
  • 1 1/2 teaspoons minced garlic
  • 3 cups kale – washed, dried, hand-torn into large chunks.
  • 1 can of chicken broth 
  • 1.5 quarts water  (6 cups, dear)
  • 1/2 cup heavy whipping cream
  • Directions

    Saute sausages until cooked thoroughly. Place aside.

    In the same pan, saute onions and bacon until onions turn translucent. Remove bacon and use at your discretion (the bacon slices will not be crisp).

    Add garlic and cook for an additional minute. Add chicken soup base, water, and potatoes, simmer 20-25 minutes.

    Add sausage, kale, and cream. Simmer for 4 minutes and serve.

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    One thought on “Zuppa Toscana

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