Olive Garden Zuppa Toscana Soup #zuppatoscana #olivegardensoup #copycatrecipes #zuppatoscanasoup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a large, heavy bottomed pot, cook the cut bacon pieces until crispy on medium-high heat for about 7-8 minutes. Once crispy, remove the bacon with a slotted spoon on a paper towel lined plate. Leaving the bacon grease in the pot.

Turn the heat to medium and add the onions and cook until lightly browned, about 5 minutes. Add in the garlic and cook for another 1 minute. Add a teaspoon of salt and the dried oregano.

Now add both the sausages and 2 teaspoons of salt, break the sausage up with your wooden spoon, cook on high heat to brown for 5 minutes.

Add the potatoes, then the stock. Bring to a boil and taste for seasoning, and cook for 10-12 minutes. Check the potatoes after 10 minutes, if not fully cooked add the additional 2 minutes.

Whole soup is cooking, remove the kale off the stem and chop it roughly. Add to the soup and cook for an additional 5 minutes.

Turn the heat off and stir in the heavy cream.

Ladle the soup into bowls, top with crispy bacon and red pepper flakes if you like it spicy. Enjoy.

Cooking Techniques

Spice Level:

Dietary

Allergens