Copycat Olive Garden Zuppa Toscana

One of my favorite dishes at Olive Garden is Zuppa Toscana soup. I love it so much that I typically don’t even order another dish when I’m there. Give me soup and salad and I’m a happy camper!

Ingredients

• Sausage

• Bacon

• Russet Potatoes

• Onion

• Kale

• Garlic

• Chicken Broth

• Heavy Cream

• Parmesan Cheese

• Crushed Red Pepper

• Salt, Pepper

Instructions

• Get out your large Dutch oven and start cooking 1 pound of mild sausage and a half pound of tiny sliced bacon, crumble the meat while cooking.

• Once your meat starts to slightly brown, add 1 large yellow onion, 2 teaspoons salt and 1 teaspoon crushed red pepper and 1 teaspoon pepper. Stir and keep cooking for 10 minutes.

• Next it’s time to add 4 cloves of minced garlic (I use the jar minced garlic) and cook for another couple minutes then turn off the heat.

• Now it’s time to drain the grease. I typically hold the Dutch over up slightly and put the meat on the top edge and let the great drop down to the other side. Then, use a spoon to get the majority of the grease out.

• Next, turn the heat back up to medium high and add 6 cups of chicken broth.

• Now add 3 pounds of cleaned cut russet potatoes with the skin still on. You will cut your potatoes 1/4 inch thick into discs (use a mandoline if you want). Cook on a simmer for 20 minutes.

• While your soup is cooking, cut up 5 cups of cleaned kale into bite-size pieces. Once your 20 minutes is up, add the kale and stir in gently so you don’t break the potatoes. Then add 1 cup of heavy cream, stir well then cover and cook on a simmer for another 20 minutes.

• Once the time is up, add a 1/2 cup shredded parmesan cheese and serve. I typically make breadsticks with my soup so you can dip them in this delicious broth soup!

Instant Pot Instructions

• Use the same ingredients above, but use an instant pot.

• On sauté mode, add a little olive oil and cook the sausage and bacon pieces.

• When they’ve cooked down and the meat is almost cooked, add the onion, garlic, crushed red pepper, salt and pepper. And cook until the onions are soft and fragrant.

• Drain the oil. Turn off instant pot.

• Add the chicken broth and potatoes.

• Place the lid on the instant pot and turn to sealing. Set the instant pot for 8 minutes.

• Once the instant pot beeps complete, do a quick release.

• Add the whipping cream, parmesan and kale; stir and let sit for 3-5 minutes. Enjoy!

Deliciousness in a bowl.