Zuppa Toscana- Printable Version (Olive Garden copycat recipe)
1 pound Italian sausage
1 tbsp. olive oil
1 small onion (diced)
4 cups chicken stock
2 cups water
2-3 medium russet potatoes (sliced)
1-2 cups kale (chopped)
4 oz. bacon (cooked and diced)
3/4 cup half and half or 2% milk
1/2 cup parmesan cheese
- Cook sausage and onion in olive oil over medium-high heat.
- Reduce heat and had chicken stock, water, potatoes, kale, and bacon. Simmer on low for about 30 minutes.
- Add milk and cheese.
- Serve hot!
Great toppings: parmesan cheese
The last time I made this soup I added about 1 tsp. garlic powder and a dash of red pepper flakes to give it a little extra kick.
I have tried cooking this in a crockpot… DO NOT DO THIS!! The soup turned GREEN!! The kale got way too over-cooked and turned it all green. It still tasted great… but the green soup did not look nearly as appetizing.