Zuppa Toscana (Olive Garden Copycat)

This Zuppa Toscana recipe (inspired by the classic dish at The Olive Garden) is easy to make, full of the most delicious zesty Italian flavors, and so cozy and comforting. See note above for Crock-Pot and Instant Pot instructions.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook sausage in a large skillet over medium-high heat until browned and cooked through, breaking the sausage into small pieces as it cooks. Use a slotted spoon to transfer the cooked sausage to a separate plate, reserving 1 tablespoon grease in the stockpot for later*, and discarding the excess grease. (I actually like to briefly rinse my cooked sausage in a strainer to remove even more excess grease.) Set aside. Cook Bacon until desired crisp then set aside.

Step 2

Add onions to the skillet (with the grease), and sauté for 5 minutes, stirring occasionally.

Step 3

Add garlic, and sauté for 1 minute, stirring occasionally.

Step 4

Add the potatoes, chicken stock, and cooked sausage, onions, and potatoes into a large stockpot and continue cooking until the mixture reaches a simmer. Reduce heat to medium-low, and simmer for 10 minutes, or until the potatoes are tender.

Step 5

Stir in the kale and cream, and simmer for an additional 5 minutes. Season with salt and pepper to taste.

Step 6

Serve warm, garnished with the bacon bits.