Olive Garden Copycat

30-minute zuppa toscana

By An Edible Mosaic

This soup freezes well, which makes it great for meal prep! You can reheat it on the stovetop or in the microwave.

Pro tip

Step 1

Add the bacon to a 5-quart pot over medium-high heat. Cook until the bacon is crispy, about 3 minutes. Transfer 2/3 of the bacon to a bowl to sprinkle on top when serving.

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Step 2

To the same pot, add the sausage, using a wooden spoon to break up the meat. Cook until browned, about 3 minutes (it doesn’t have to be fully cooked at this point). Turn the heat down to medium. Add the onion and garlic and cook 3 minutes.

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Step 3

Stir in the chicken stock, potato, salt, black pepper, and crushed red pepper flakes. Bring up to a boil, and then cover the pot, turn the heat down so it doesn’t boil over, and cook until the potato is tender, about 5 to 10 minutes.

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Step 4

Stir in the kale and cook (uncovered) until it’s wilted, about 3 minutes, stirring occasionally.

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Step 5

Stir in the cream and remove from the heat.

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Creamy, hearty and flavorful with bacon, sausage, potatoes, and kale.