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Olive Garden Copycat Zuppa Toscana: Submitted by: Elaine Fukui | Date Added: 18 Oct 2021
Listed in: Soup

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, wash, sliced in half & then in 1/4" slices
1 large onion, chopped
4 slices cooked bacon, chopped
1/2 tsp salt
1 tsp Accent seasoning (optional)
1/4 tsp black pepper
1/2 tsp red pepper flakes
2 garlic cloves, minced or 1 tbsp of minced garlic from jar
2 cups packed in measuring cup kale or Swiss chard, chopped
2 (8 oz) cans chicken broth
1 envelope of chicken bouillon for extra flavor (optional)
4 cups water
2 tsp flour or cornstarch, mixed with enough water to make a paste
1 cup heavy whipping cream

Recommended Instructions

Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over medium-high heat.

Add onions, garlic, salt, pepper, and red pepper flakes to sausage and cook until onions are clear and aromatics of the seasonings blend together.

Reduce heat back to medium and place potato in the pot, and slowly add the chicken stock and water and stir. (Use Chicken Bouillon envelope for extra flavor if chicken broth is weak.)

Cook on medium heat until potatoes are done and stir occasionally. Once potatoes are done, add flour or cornstarch and simmer for another 15 minute.

Reduce heat to lowest setting and sprinkle in your kale or Swiss chard and cook bacon and slowly pour cream while stirring.

Check for taste and serve.

Note: Ready in 1 hour. Serves 4-6

Recipe Pictures - Hover cursor to scroll if several images:
Olive Garden Copycat Zuppa Toscana
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