This Zuppa Toscana recipe tastes just like the famous Olive Garden soup and is ready 30 minutes!
Oh my goodness! If you a soup lover like I am, then you absolutely without a doubt have to make this soup – and soon! Okay, even if you aren’t a huge soup fan, I think this is one that you will simply adore!
- ½ pound Italian sausage
- 4 slices bacon diced
- 1 medium onion diced
- 2 garlic cloves minced
- ½ teaspoon red pepper flakes optional
- 6 cups chicken stock
- 2 large russet potatoes cut into 1½-inch chunks
- 1 cup heavy cream
- freshly ground black pepper to taste
- 2 cups kale spinach, collard greens or swiss chard, roughly chopped
Saute the Italian sausage and bacon in a Dutch oven set over medium heat. Once the sausage and bacon have cooked through, remove them from the pot with a slotted spoon and set aside for later use. Then, stir in the onions, garlic, and red pepper flakes. Cook until the onion is just tender, about 3 minutes. Drain away the excess drippings.
Pour in the chicken stock and bring the liquid to a boil. Once boiling, add the potatoes and cook until they are softened, about 15 minutes.
Stir in the heavy cream, along with the cooked sausage and bacon. Cook until heated through. Add fresh pepper to taste and stir in chopped greens right before serving.