Zuppa Toscana

Easy to make and just like the soup at Olive Garden!

  • 1 pound spicy Italian sausage, crumbled

  • ½ pound smoked bacon, chopped

  • 1 quart water

  • 2 (14.5 oz) cans chicken broth

  • 2 large russet potatoes, cubed

  • 2 garlic cloves, crushed

  • 1 medium onion, chopped

  • 2 cups chopped kale or Swiss chard

  • 1 cup heavy whipping scream

  • salt and pepper to taste

  • In a skillet over medium-high heat, brown sausage, breaking it into small pieces as you fry it. Drain and set aside. Then brown the bacon, drain and set aside.

  • Place water, broth, potatoes, garlic and onion in a pot and simmer over medium heat until potatoes are tender.

  • Add sausage and bacon to pot, simmer for 10 minutes.

  • Add kale and cream to pot, season with salt and pepper and heat through.

Zuppa Toscana photo

PREP TIME: 10 min

TOTAL TIME: 35 min

notes:

For a low-carb option you can substitute cauliflower in place of the potatoes. This will offer a similar taste and texture as the potatoes.

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