Description
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.
Scale
Ingredients
- 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
Instructions
- 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