Zuppa Toscana is an Olive Garden copycat recipe made with Italian sausage, bacon, garlic, crushed red pepper flakes and loads of potatoes and kale topped with Parmesan cheese.
- 1 pound Italian sausage, (mild)
- 3 garlic cloves, (minced)
- 6 slices bacon
- 5 bouillon cubes
- 8 cups water
- 2 pounds russet potatoes, (sliced)
- 3 cups kale, (chopped)
- 1 cup heaving whipping cream
- red pepper flakes to preference
- Parmesan cheese, (shredded)
- ground pepper
- olive oil
- Wash kale and potatoes well.
- Slice potatoes leaving skin on. If you prefer you can remove skin and chop inside of slice.
- Remove the stems from the kale and chop the leaves. Discard stems.
- Put the pot on a burner at medium heat.
- Cook bacon until extra crispy and then remove and place to the side. Chop bacon. Drain most of the bacon grease leaving just a little at the bottom of the pan.
- Cook Italian sausage in pot until browned while breaking it apart. Add red pepper flakes according to personal preference. If you don't like heat in your food, add a limited amount. Add in about 1/2 of the chopped bacon.
- Mince the garlic and then push the sausage to one side of the pan. Place a drizzle of olive oil in the empty space and add garlic. Cook for about 30 seconds and then mix in with meat.
- Add 5 bouillon cubes into pot immediately followed by 8 cups of water.
- Add sliced potatoes into pot and bring to a boil. once boiling, lower temperature to a simmer and let cook for about 20 minutes or until the potatoes are tender. (Make sure water is covering your potatoes and if not, add more water).
- Add one cup of heaving whipping cream, chopped kale and the remainder of the chopped bacon into pot and let simmer another 5 minutes.
- Stir well and serve.
- Add some shredded Parmesan cheese, fresh ground pepper and crushed red pepper flakes over top.
- Category: dinner