COPYCAT Olive Garden Zuppa Toscana
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 453.59 g Italian sausage
- 2 large baking potatoes, halved, sliced (I like to leave the skins on)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 473.18 ml kale or 473.18 ml swiss chard, chopped
- 946.36 ml chicken broth, low sodium (you can add salt but you can't take it out)
- 473.18 ml water
- 236.59 ml half-and-half
- 7.39 ml granulated sugar
- 29.58 ml olive oil
directions
- Heat 1 tbsp olive oil in a skillet and add the sausage. Crumble sausage with spoon and brown sausage until no longer pink. Drain and set aside.
- Add 1 tbsp olive to a soup pot and add the onions and garlic.
- Cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the pot with the onion mixture.
- Bring to a boil over high heat.
- Add the potatoes, and boil until fork tender, about 20 minutes.
- Reduce the heat to medium and stir in the heavy cream, sausage and the kale.
- Heat through but do not boil.
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RECIPE SUBMITTED BY
Air Force Mama
United States