Zuppa Toscana

This is one of the most popular restaurant recipes from Olive Garden™. This is a spicy sausage and bacon soup with russet potatoes and greens in a creamy broth. If you substitute cauliflower for the potatoes, you can make a great low-carb Atkins friendly soup that will taste exactly like the original restaurant recipe from The Olive Garden™. Another option would be to cook this up in a programmable crock pot with the pre-cooked sausage and backon in there. It will be ready for you when you get home. Just add the kale and cream before serving.
Photo by Nicole R.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 1

    lb. spicy Italian sausage – crumbled

  • 1/2

    lb. smoked bacon – chopped

  • 1

    qt. water

  • (2) 14.5 oz. cans (about 3 2/3 cups) chicken broth

  • 2

    lg. russet potatoes – scrubbed clean, cubed

  • 2

    garlic cloves – peeled, crushed

  • 1

    med. onion – peeled, chopped

  • 2

    cups chopped kale OR Swiss chard

  • 1

    cup heavy whipping cream

  • salt and pepper – to taste

Directions

Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks. Drain sausage and set to the side. Brown bacan in a pan over medium-high heat. Be careful not to cook crispy. Drain bacon and set to the side. Place broth, water, garlic, potatoes, and onion in a pot. Simmer over medium heat until potatoes are tender. Add sausage and bacon to the soup and simmer for 10 minutes. Add kale and cream to pot, season with salt and pepper, and reheat thoroughly.

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