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Copycat Olive Garden Zuppa Toscana
50 minServes 8Nutri-Score C€€
C
50 min
50 minCopycat Olive Garden Zuppa Toscana
what you need
Ingredients
turkey bacon (chopped)Meat170 g- hot Italian sausage (casings removed)Meat450 g
garlic (minced or pressed)Produce10 pieces
onion (finely diced)Produce1 piece
chicken brothPantry1.4 litres
waterOther960 ml
russet potatoes (peeled and sliced into 1/4-inch thick pieces)Produce5 pieces- kale (leaves stripped and chopped)Produce200 g
whipping creamDairy240 ml
salt (to taste)Spices3 g
black pepper (to taste)Spices2 g- Parmesan cheese (grated, for garnish)Dairy30 g
per serving
Nutrition
344kcal
- Carbs
- 24 g
- Proteins
- 13 g
- Fat
- 22 g
what you’ll use
Tools
Stockpot
Spatula
Ladle
step by step
Method
- Step 1
Crisp the turkey bacon
- Sauté the chopped turkey bacon in a large pot until crispy.
- Remove the bacon and set aside.
- Step 2
Cook the Italian sausage
- Add the hot Italian sausage to the pot.
- Break it up with a spatula and sauté until cooked through.
- Remove the sausage and set aside.
- Step 3
Sauté the onion and garlic
- Add the diced onion to the pot and sauté until soft and golden.
- Add the minced garlic and sauté for 1 min.
- Step 4
Simmer the potatoes
- Add the chicken broth and water and bring to a boil.
- Add the sliced potatoes and cook until easily pierced with a fork.
- Step 5
Add kale and sausage
- Add the chopped kale and the cooked sausage.
- Bring everything to a light boil.
- Step 6
Finish with cream and season
- Stir in the whipping cream and bring to a boil.
- Season with salt and black pepper to taste.
- Step 7
Serve
- Remove from heat and garnish with the crispy bacon and grated Parmesan.