Zuppa Toscana Soup
If you love Olive Garden's Zuppa Toscana Soup you are going to love this copycat version. This comforting soup is packed full of crumbled Italian Sauage, potatoes, kale all in the most delicious creamy broth.
Ingredients
- 4 slices bacon chopped
- 10 ounces italian sausage spicy or mild
- ½ cup onion small diced
- 4 cloves garlic minced
- ½ teaspoon fennel seeds optional, but worth it
- ¼ teaspoon red pepper flakes
- 2 ½ quarts chicken stock
- 1 pound russet potatoes medium diced
- 2 ½ teaspoons salt
- to taste pepper
- 2 cups kale rough chopped
- ½ cup heavy cream
Instructions
- Begin by sautéing the bacon in a large pot or Dutch oven over medium-high heat until it's crispy and most of the fat has rendered off. Remove the bacon and set it aside.
- To the same pot add the sausage and onion. Crumble the sausage up as it browns. Once the sausage is cooked through, add in the garlic, fennel seeds and red peppers flakes and sauté for 1 minute.
- Add the chicken stock and potatoes to the pot and bring to a simmer. Cook until the potatoes are tender.
- Stir in the kale, season with salt and pepper. Continue simmering for 5 minutes.
- Add in the cream and bacon, cook for 2-3 minutes then serve. Enjoy!
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