Olive Garden Zuppa Toscana Copycat


I make one similar to this but instead of heavy (fat laden) cream, I thicken 2% milk with potato buds. it’s just as good but not as high in calories.


    1 lb ground Italian sausage {I use mild}
    2 cups chicken broth
    1 quard {4 cups} water
    2 large russet potatoes, sliced into fourths, lengthwise, and then in 1/4 inch slices
    1 medium white onion, chopped
    2 garlic cloves, minced
    Salt and pepper, to taste
    1/2 cup bacon bits {about 5-6 slices of cooked bacon}
    2 cups fresh kale
    1 cup heavy whipping cream

  • Brown sausage in a large skillet on medium heat. Strain and rinse fat. {You don’t HAVE to rinse your sausage, but you’ll get a greasy orange film if you don’t. There’s a little more flavor to it though, so it’s your preference.}
  • Combine chicken broth and water in a large pot and stir. Add the sausage, potatoes, onion, and garlic. Cook on medium heat until potatoes are soft, about 10-15 minutes.
  • Add bacon, salt, and pepper and let simmer on medium-low for another ten minutes.
  • Turn to low heat and add kale and cream. Heat through completely and serve.
Original Recipe Website >>> Olive Garden Zuppa Toscana Copycat @highheelsandgrills.com