Olive Garden's Zuppa Toscana

Submitted by jellygirl

"Hearty and good. When preparing kale, remove the tough ribs, chop or tear the kale as directed, then wash it. If you are going to use hot italian sausage then omit the pepper flakes. If you want the soup a little thicker, you can make a slurry of a heaping teaspoon (regular, not measuring spoon) of cornstarch and a little of cold water mixed into a cup. Dissolve the cornstarch and add to the soup. Or you can mash some of the potatoes on the side of the pot."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 1

ingredients

• 1 lb Italian sausage
• 1⁄2 - 1 teaspoon red pepper flakes (or to your liking)
• 3 large russet potatoes, chunked (peeled or unpeeled)
• 1 large onion, diced
• 4 slices bacon, chopped
• 3 garlic cloves, minced
• 3 cups kale or 3 cups swiss chard, chopped
• 2 (32 ounce) boxes chicken broth
• 2 cups water
• 1 1⁄2 cups heavy whipping cream
• 1 liberal sprinkling white pepper

directions

1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, set aside.
2. In the same pan, sautee bacon. When about half way cooked add the onions and garlic. Sautee for approximately 15 minutes or until the onions are soft.
3. Add the chicken stock and water. Bring to a boil.
4. Add potatoes and cook until soft, about 15-20 minutes.
5. Add heavy cream and the cooked sausage and cook until heated through. Add white pepper to taste.
6. Add kale just before serving.
7. ENJOY!

Reviews

[espeletaj]

Previous review posted before I tried the recipe should be deleted. Eight cups of chicken stock and two cups of water, plus the heavy cream, make this soup a bit thin. Needed to add a cornstarch (or Arrowroot) slurry. which most recipes include. The pictured soup doesn't look all that thin, so maybe it was thickened with the slurry?