RCI-SP.003.0752.001
Zuppa Toscana
Zuppa Toscana is a soup available at The Olive Garden restaurant.
Prep25 min
Cook25 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- Spicy Italian Sausage - Crumbled1 lb
- Smoked Bacon - Chopped (One can also use precooked bacon bits for this)1/2 lb
- qt. Water1 unit
- (2) 14.5 Oz. Cans Chicken Broth1 unit
- (2) lg. Russet Potatoes - Cubed1 unit
- Garlic Cloves - Crushed2 unit
- med. Onion - Chopped1 unit
- Chopped Kale or Swiss Chard2 cups
- 1 cup
- 1 unit
Method
1
Brown Italian sausage in a large pot or Dutch oven over medium-high heat, breaking it into crumbles as it cooks. Once fully cooked, remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
8 minutes
2
In the same pot, sauté diced onion and minced garlic over medium heat until softened and fragrant. Add crushed red pepper flakes if desired for a touch of heat.
5 minutes
3
Pour in chicken broth and add diced potatoes, stirring to combine. Bring the mixture to a boil over medium-high heat.
5 minutes
4
Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork.
15 minutes
5
Return the cooked sausage to the pot and stir to incorporate it back into the soup.
2 minutes
6
Reduce the heat to low and slowly pour in the heavy cream, stirring gently to blend it evenly into the broth.
3 minutes
7
Add chopped kale or cavolo nero to the pot and simmer until the greens are wilted and tender.
5 minutes
8
Season generously with salt and pepper to taste, then ladle into bowls and serve hot.