Olive Garden Zuppa Toscana Copycat

Olive Garden Zuppa Toscana Copycat
Olive Garden Zuppa Toscana Copycat

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    slices bacon, diced

  • 1

    pound spicy Italian sausage, casing removed

  • 1

    tablespoon olive oil

  • 2

    cloves garlic, minced

  • 1

    onion, diced

  • 4

    cups chicken broth

  • 3

    russet potatoes, peeled and thinly sliced

  • 3

    cups baby spinach

  • 1 1/2

    cups heavy cream

  • Kosher salt and freshly ground black pepper, to taste

Directions

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes. Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Serve immediately, garnished with bacon.

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