Zuppa Toscana Soup
My version of the Olive Garden favorite..."With my alterations this really became a base to work off of. This was delicious and will be added to the rotation. For the meat I used ground turkey and some sausage. I added red bell peppers and used cream cheese as my cream. Instead of kale I used spinach since its the only thing I had on hand." - Chance_2
Yield: 8 Servings Ready in 1 hours
113 people trying soon
Verified by horikor
|12 ouncesItalian Chicken Sausage Links; Sliced|
|8 ouncesUncured Turkey Bacon; Diced|
|1 Onion; Diced|
|3 clovesgarlic; minced|
|4 smallRusset potatoes; halved lengthwise and thinly sliced|
|1 small bunchKale; stems removed and chopped|
|2 quartsChicken Stock|
|2/3 cupHeavy cream|
|1 tspKosher Salt|
|1/2 tspFreshly ground pepper|
Zuppa Toscana Soup Preparation
Lightly coat a large soup pot with Olive Oil and place over medium-high heat. Add the sausage and bacon and cook,stirring frequently, until browned and cooked through. About 5-7 minutes. Remove meats from pot with a slotted spoon and set aside. Add a bit more olive oil to pot and add the onion and garlic, cook for 3-5 minutes until nicely browned, add the potatoes, the salt and pepper and saute just a few minutes more before adding the stock. Bring to a boil and then reduce heat and simmer until potatoes are cooked, but not falling apart, about 15- 20 minutes. Add the chopped Kale and cook for another 5 minutes. Return the sausage and bacon to the pot and add the cream stirring well to combine. Allow to simmer gently another few minutes to heat through and give the flavors time to incorporate before serving.
I used the Archer Farms brand of sausage and the Applegate Farms brand of bacon, they rendered very little grease and fat, therefore the soup did not seem "oily" as it has in the past when I have tried making this soup with fattier types of meat.
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