Olive Garden Zuppa Toscana Copycat
Try this Olive Garden Zuppa Toscana Copycat recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1 cup heavy whipping cream
- salt and pepper to taste
- 2 garlic cloves minced
- 2 cups chicken broth
- 1 medium white onion chopped
- 1 lb ground italian sausage {i use mild}
- 1 quard {4 cups} water
- 2 large russet potatoes sliced into fourths, lengthwise, and then in 1/4 inch slices
- 1/2 cup bacon bits {about 5-6 slices of cooked bacon}
- 2 cups fresh kale
- Carbohydrate 20.29695 g
- Cholesterol 250.55 mg
- Fat 51.94255 g
- Fiber 1.78374996185303 g
- Protein 60.07335 g
- Saturated Fat 16.7122683333333 g
- Serving Size 1 1 cup (502g)
- Sodium 242.06923828125 mg
- Sugar 18.513200038147 g
- Trans Fat 4.27441583333333 g
- Calories 799 calories
Brown sausage in a large skillet on medium heat. Strain and rinse fat. {You don't HAVE to rinse your sausage, but you'll get a greasy orange film if you don't. There's a little more flavor to it though, so it's your preference.}Combine chicken broth and water in a large pot and stir. Add the sausage, potatoes, onion, and garlic. Cook on medium heat until potatoes are soft, about 10-15 minutes.Add bacon, salt, and pepper and let simmer on medium-low for another ten minutes.Turn to low heat and add kale and cream. Heat through completely and serve.
