Zuppa Toscana (Olive Garden Copycat)

I haven’t been to Olive Garden many times because of where I live, but I love this soup. It’s the best use for kale, hands down. If you think you hate kale, try it in zuppa Toscana and you might just change your mind.

Cook together and drain on paper towels:

1/2 lb. ground Italian sausage

a large onion, chopped

1 T. minced garlic

Cook in the same pot:

6 oz. bacon, chopped

Drain the bacon pieces on paper towels and return the sausage and onion mixture to the pot with the bacon.

Add all of the following to the pot and simmer for 15 minutes, or until tender:

2 lbs. potatoes, sliced thin

8 c. chicken broth

1/2 t. basil

1/2 t. rosemary

1/4 t. fennel seeds

1/4 t. red pepper flakes

Add to the broth and cook until bright green:

4 c. chopped kale

Stir in until heated through:

1/2 c. heavy cream

Serve the zuppa Toscana with your favorite crusty bread and/or with Parmesan on top.

zuppa Toscana

I like this bread to serve with the soup!

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