Dinner: Zuppa Toscana Soup (Olive Garden Copycat Recipe) - Natasha's Kitchen

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.

Chop 6 to 8 ounces of bacon and place in a large pot over medium-high heat, sautéing until browned.

Transfer crispy bacon to a paper towel-lined plate and spoon out excess fat, leaving 1 to 2 tablespoons in the pot.

Add 1 pound of hot Italian sausage to the pot, breaking it up and sautéing until cooked through, then remove to a paper towel-lined plate.

Chop the onion and add to the pot, sautéing for about 5 minutes until softened and golden.

Add 10 large cloves of pressed or finely minced garlic and stir for another minute.

Pour in 4 cups of chicken broth and 6 cups of water, bringing to a boil.

Chop potatoes into bite-sized pieces and add to the pot, cooking for about 13 to 14 minutes until easily pierced with a fork.

Prep the kale by stripping the leaves from the stem and chopping into bite-sized pieces.

When the potatoes are nearly cooked, add the kale and cooked sausage to the pot, stirring and bringing to a light boil.

Add 1 cup of cream and bring to a boil again.

Season to taste with salt and pepper, then remove from heat and serve, garnished with bacon and Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens