At Olive Garden, I choose the Chicken Gnocchi…at home, I prefer *this* Zuppa Toscana soup. It gets a resounding “Winner” from Birdbelly husband, enjoy.
Enjoy!
Zuppa Toscana
A Copycat of the sausage and potato soup you love, from Olive Garden.
Ingredients
- 1 lb Mild Italian Sausage
- 1/2 lb Bacon Diced
- 1 Small Onion Diced
- 2 large Garlic Cloves Minced
- 1/3 c Dry White Wine Such as Pinot Grigio
- 32 oz Chicken Broth
- 2 c Water
- 3 Medium Russet Potatoes Washed, peeled, and cut in 1 inch cubes
- 1 tsp Dried Oregano
- 1/2 tsp Salt
- 1 tsp Ground Black Pepper
- 1/4 tsp Red Pepper Flakes More if you like
- 6 oz Fresh Kale Chopped
- 1 c Heavy Cream 1/2 & 1/2 can be substituted
- Parmesan Cheese for Topping
Instructions
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Heat oil in a large Dutch Oven (5 Qt) or Sauce Pan over medium-high heat. Add the sausage and cook until no longer pink. Remove from heat to drain the grease.
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Now add the diced bacon to the Dutch Oven and saute for about 5 min, then add the onion and cook until translucent about 3-5 min, add the garlic and cook until fragrant- about 1 minute. Add the sausage back to the pan.
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Add wine to the pan and scrape any bits at the bottom of the pan. Then add the water, broth, potatoes, and seasonings. Bring to a boil.
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Cover and simmer approx 15 min until the potatoes are tender. Add in the Kale and stir until wilted.
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Stir in the heavy cream until warmed through. Ladle into bowls and top with shredded parmesan cheese, serve with crusty bread.
Recipe Notes
Recipe Adapted from Cooking Classy
*Recipe is Gluten Free, as long as you use Gluten Free Chicken Broth, such as Swanson.
-Birdbelly
One Comment
Bonnie Clayton
I might try this for New Years Eve. But takes a lot of items I never have on hand. Looks and sounds delicious though!!