Olive Garden Zuppa Toscana Recipe but Better

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage offers lower fat content while still providing flavor.

kale

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is more tender and widely available.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

In a large pot or Dutch oven, place 8 pieces of bacon and saute until brown.

Remove the bacon from the pot and set it aside on a plate lined with paper towels to remove excess grease.

Remove excess grease from the pot, leaving about two tablespoons.

Add in 1 pound of hot italian sausage, breaking it up with a spatula and saute until brown.

Season the sausage with 1 teaspoon of italian seasoning, a pinch of salt, and freshly ground black pepper to taste, cooking for another minute.

Remove the sausage from the pot and set it aside.

Keeping the pot at over medium high heat, saute 1 medium sized onion diced for about 5 minutes or until translucent.

Add in 10 cloves of minced garlic and saute for about 1 minute or until fragrant.

Add in 8 cups of chicken broth and deglaze the bottom of the pot with a spoon.

Bring the broth to a boil.

Once boiling, add in 5 russet potatoes cut into bite-sized pieces and continue boiling for about 14 to 15 minutes or until fork tender.

After 14 minutes, bring the sausage back into the pot and add in 6 cups of kale cut into bite-sized pieces, stirring as the soup comes back to a boil.

Reduce the heat to medium and continue simmering for 5 minutes.

Add in 1 cup of heavy cream and stir to incorporate.

Taste and adjust salt and pepper to your liking.

Remove from heat and serve, garnishing with the bacon and freshly grated parmigiano reggiano.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens