Zuppa Toscana
This Zuppa Toscana is a copycat of the Olive Garden version. Packed with Italian sausages, kale, and potatoes, it's hearty, comforting, and nutritious!
Ingredients
- 1 pound ground Italian sausage (casings removed)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 medium onion (diced)
- 5 cups low-sodium chicken stock (or chicken broth)
- 1.5 pounds potatoes (diced)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 small bunch kale (stems removed and chopped)
- 1 cup heavy cream
- 6 strips bacon (cooked and crumbled)
- lemon wedges (for serving)
Instructions
- Heat a large soup pot over medium-high heat. Add the sausage and use your spatula to break the sausage into small pieces as it cooks. Cook for 3-4 minutes until no longer pink.
- Add the onions and garlic and cook for 3-4 more minutes.
- Add the chicken stock, followed by the potatoes, salt, and black pepper. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 10 minutes until the potatoes are tender.
- Stir in the kale and heavy cream and cook for another 3 minutes. Taste and season with more salt and pepper as needed.
- Serve warm with bacon bits and a squeeze of fresh lemon juice. Enjoy!
Nutrition
Calories: 468kcalCarbohydrates: 20gProtein: 16gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 88mgSodium: 736mgPotassium: 772mgFiber: 3gSugar: 2gVitamin A: 2070IUVitamin C: 35mgCalcium: 94mgIron: 2mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!