Copycat Olive Garden Zuppa Toscana | Vlogtober Day 15

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.

Dice the onion.

Chop the garlic and make it into a paste using a grater.

Wash the kale and chop it by taking the knife on either side of the stem and roughly chopping it.

Wash the russet potatoes thoroughly without peeling them.

Cut the potatoes in half and then slice them into thin half-coin shapes.

Cut the bacon into small strips.

Add the bacon and sausage to a pot without oil, as they are oily enough on their own.

Cook the bacon and sausage together until browned, about 6 minutes.

Add the diced onion and garlic to the pot and stir until the onion is transparent.

Add salt and pepper to taste.

Add the chopped potatoes and chicken broth (1 full and 1/2 for a total of 48 oz + 24 oz) to the pot, covering the potatoes.

Bring the mixture to a boil and cook for about 40 minutes, checking for doneness of the potatoes.

After 40 minutes, add the chopped kale and let it sit for about 3 minutes.

Stir in 3/4 cup of heavy cream and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens