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Olive Garden's Zuppa Toscana

10.0

1 lb italian sausage

½-1 tsp red pepper flakes (or to your liking)

3 large russet potatoes chunked (peeled or unpeeled)

1 large onion diced

4 slices bacon chopped

3 garlic cloves minced

3 cups kale or swiss chard chopped

2 boxes (32 oz ea) chicken broth

2 cups water

1 ½ cups heavy whipping cream

Liberal sprinkling of white pepper

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, set aside.
In the same pan, sautee bacon. When about half way cooked add the onions and garlic. Sautee for approximately 15 mins. or until the onions are soft.
Add the chicken stock and water. Bring to a boil.
Add potatoes and cook until soft, about 15-20 minutes.
Add heavy cream and the cooked sausage and cook until heated through. Add white pepper to taste.
Add kale just before serving.

Course🍽️Main Course

Diets🥜Nut-free🍬Low-sugar...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 64 weeks ago

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