Zuppa Toscano

By Stef -


I really like Olive Garden's Zuppa Toscano soup and this was pretty darn close. I gave it a 7 and Jared gave it a 7.5. I got the recipe off of damndelicious.net. I put my changes in bold like always.

  • 3 bunches of kale- I remember Olive Garden's soup having this, so I added it.
  • 4 slices bacon, diced I didn't add this
  • 1 pound spicy Italian sausage, casing removed 
  • 1 tablespoon olive oil 
  • 2 cloves garlic, minced 
  • 1 onion, diced 
  • 4 cups chicken broth 
  • 3 russet potatoes, peeled and thinly sliced 
  • 3 cups baby spinach 
  • 1 1/2 cups heavy cream 
  • Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. 
  • Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside. 
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes. 
  • Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. 
  • Serve immediately, garnished with bacon.

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