Zuppa Toscana {Olive Garden Copycat}
Try this Zuppa Toscana {Olive Garden Copycat} recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- kosher salt to taste
- pepper to taste
- 1 tsp. dried oregano
- 4 garlic cloves minced
- 1 small onion diced (about 1 cup)
- 6 slices thick cut bacon cooked and chopped
- 3 russet potatoes discs sliced 1/4 inch thick then in half
- 2 t. extra virgin olive oil
- 1.25 lb. hot italian sausage (i used rinaldi)
- 3 c. kale chopped
- 6 c. chicken broth
- 2 c. heavy cream
- Carbohydrate 5.52685083457167 g
- Cholesterol 993.383333402577 mg
- Fat 212.291155018674 g
- Fiber 0.829708330040285 g
- Protein 233.491362501007 g
- Saturated Fat 66.2418133449673 g
- Serving Size 1 1 -8 (1425g)
- Sodium 1147.66566668583 mg
- Sugar 4.69714250453138 g
- Trans Fat 17.9281000009599 g
- Calories 2923 calories
Bring a large pot of water to a boil and cook the potatoes until tender (7-10 minutes). Drain and set aside.In the same pot, heat olive oil over medium-high heat. Cook the sausage breaking it up with a wooden spoon along with the onions and garlic and cook until browned. Drain and return to pot.Add chicken broth, cream, and oregano. Simmer for 30 minutes at medium-low heat.Add cooked bacon, kale, potatoes and simmer for 15 more minutes. Serve with garlic bread sticks. Say Grace and enjoy!
