Zuppa Toscana Recipe
Bring the taste of Italy home with this creamy and delicious Copycat Olive Garden Zuppa Toscana soup. The whole family loves this soup!
Servings: 8
Ingredients
- 6-7 slices bacon, cooked and crumbled
- 16 ounces Jimmy Dean Italian Sausage
- 1 tablespoon minced garlic
- 32 ounces chicken stock, or broth
- 6-7 cups water
- 4 medium russet potatoes, peeled and cut into 1/4 inch pieces
- 2 cups kale leaves, chopped
- 1 cup heavy whipping cream
- garlic salt with parsley flakes
- black pepper, to taste
- shaved Parmesan cheese, optional topping
Instructions
- In a large pot, cook bacon until crisp, then remove bacon out onto a paper-towel lined plate and reserve a few tablespoons of the grease.
- Add sauce and garlic to the pot and cook until browned.
- Add water and stock to the pot with the sausage and garlic and bring to a boil. Once boiling, add potatoes and simmer for 15 minutes.
- Add kale, sausage, most of the bacon, whipping cream and salt and pepper and cook an additional 6-8 minutes.
- Top with reserved bacon and shaved Parmesan if desired.
Nutrition
Calories: 394kcal | Carbohydrates: 7g | Protein: 15g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 659mg | Potassium: 401mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2163IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 1mg