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Better Than Olive Garden Zuppa Toscana

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This homemade Zuppa Toscana is rich, flavorful, and made with simple ingredients including spicy Italian sausage, potatoes, kale, cream, and bacon, delivering a comforting soup that’s even better than Olive Garden’s version.

Ingredients

Scale
  • 5 slices bacon, chopped
  • 1 pound hot Italian sausage, casing removed
  • 1 large yellow or sweet onion, diced
  • 4 cloves garlic, minced
  • 5 Yukon potatoes, diced into 1/2 inch cubes
  • 6 cups water
  • 2 tablespoons Better Than Bouillon chicken base (or beef base)
  • Parmesan rind (optional)
  • 6 cups curly kale, stems removed, leaves roughly chopped
  • 1 cup heavy whipping cream
  • Salt and pepper, to taste
  • Parmigiano Reggiano, grated (for topping)

Instructions

  1. Cook chopped bacon in a large pot over medium heat until crispy; remove and set aside.
  2. Add Italian sausage to the pot and cook until browned, breaking it up with a spatula.
  3. Add diced onion and minced garlic to the sausage; sauté until onions are softened.
  4. Add diced potatoes, water, Better Than Bouillon chicken base, and optional Parmesan rind; bring to a boil.
  5. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  6. Add chopped kale and cooked bacon; simmer for 5 minutes until kale is wilted.
  7. Stir in heavy cream and heat through without boiling.
  8. Season with salt and pepper to taste.
  9. Serve hot topped with grated Parmigiano Reggiano.

Notes

For best flavor, use hot Italian sausage and fresh kale. The Parmesan rind adds depth but is optional. This soup stores well in the refrigerator for 4-5 days and freezes up to 3 months. Reheat gently to avoid curdling the cream.

Nutrition

Find it online: https://www.rapidrecipes.blog/better-than-olive-garden-zuppa-toscana/