Olive Garden Copycat

30-minute zuppa toscana

By An Edible Mosaic

Prep Time:  10 min

5 slices beef bacon 1 lb bulk Italian turkey sausage 1 onion & 7 cloves garlic 6 cups chicken stock 1 lb yellow potatoes 1 tsp salt 1/2 tsp black pepper 1/4 tsp crushed red pepper flakes  5 cups chopped kale 1 cup heavy whipping cream Freshly-grated parmesan cheese

Cook Time:  20 min

Ingredients

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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.