How to Cook Zuppa Toscana just like The Olive Garden/How to make Easy Zuppa Toscana

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.

Put the bacon, leeks, and garlic in a small food processor and pulse until processed and smooth.

Crumble the Italian sausage into a medium or large saucepan over medium heat and cook until browned. Remove from the pan and set aside.

Lower the heat, add 1 tablespoon of butter, and add the leeks, bacon, and garlic mixture. Saute for 5 minutes until the vegetables are soft. Season with a little salt and pepper.

After 4-5 minutes, add the dry sherry and chicken stock. Turn up the heat to bring it to a simmer. Add the dry herbs and 1/4 teaspoon of red chili flakes, then cover and lower the heat to simmer for about 15 minutes.

After 15 minutes, use an immersion blender to blend the mixture.

Add the chopped kale, cover, and cook for about another 15 minutes.

Add the cooked sausage and sliced potatoes to the pot. Bring it back to a simmer, turn the heat down low, and cover. Cook for about 10 minutes to avoid mushy potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens