Zuppa Toscana (Olive Garden Copycat)

Zuppa Toscana (Olive Garden Copycat) might be just the main course you are searching for. This recipe makes 5 servings with 776 calories, 31g of protein, and 61g of fat each. For $2.85 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of kosher salt, heavy cream, italian sausage, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 54415 foodies and cooks. From preparation to the plate, this recipe takes roughly 50 minutes. It is brought to you by Cinnamon Spice and Everything Nice. It is a good option if you're following a gluten free diet. Overall, this recipe earns a super spoonacular score of 93%. Try Olive Garden Copycat Zuppa Toscana, Olive Garden Zuppa Toscana Copycat, and Zuppa Toscana Soup {Olive Garden Copycat } for similar recipes.

Servings: 5

Preparation duration: 25 minutes

Cooking duration: 25 minutes

 

Ingredients:

4 slices bacon, cut into a small dice

4 cups (32 ounces) chicken broth or stock

4 cloves garlic, minced

1 cup heavy cream or 14 ounce can evaporated milk

1 pound hot Italian sausage, ground or links with casings removed

2 loose packed cups kale, in bite size pieces

sea or kosher salt and fresh black pepper

Parmesan cheese, grated, for serving

3 cups Russet potatoes, cubed

1 large yellow onion, diced

Equipment:

sauce pan

pot

Cooking instruction summary:

In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute the onion.Push the sausage to the edges of the pot and add onion to center - saute until translucent then add garlic and saute until fragrant.Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender.Add kale and heavy cream or evaporated milk. Bring to a simmer. Taste and re-season as needed. Serve with Parmesan cheese and crusty bread.

 

Step by step:


1. In a large soup pot or sauce pan cook bacon over medium until crispy.

2. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute the onion.Push the sausage to the edges of the pot and add onion to center - saute until translucent then add garlic and saute until fragrant.Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender.

3. Add kale and heavy cream or evaporated milk. Bring to a simmer. Taste and re-season as needed.

4. Serve with Parmesan cheese and crusty bread.


Nutrition Information:

Quickview
776k Calories
31g Protein
61g Total Fat
25g Carbs
21% Health Score
Limit These
Calories
776k
39%

Fat
61g
95%

  Saturated Fat
28g
179%

Carbohydrates
25g
9%

  Sugar
2g
2%

Cholesterol
166mg
55%

Sodium
2150mg
94%

Get Enough Of These
Protein
31g
62%

Vitamin K
164µg
157%

Vitamin A
3223IU
64%

Vitamin C
50mg
61%

Phosphorus
498mg
50%

Selenium
34µg
49%

Calcium
471mg
47%

Vitamin B1
0.71mg
47%

Vitamin B6
0.81mg
40%

Copper
0.59mg
30%

Vitamin B3
5mg
29%

Potassium
1013mg
29%

Manganese
0.52mg
26%

Vitamin B2
0.41mg
24%

Vitamin B12
1µg
24%

Zinc
3mg
22%

Magnesium
68mg
17%

Iron
2mg
17%

Vitamin B5
1mg
12%

Folate
36µg
9%

Fiber
1g
7%

Vitamin E
0.66mg
4%

Vitamin D
0.55µg
4%

covered percent of daily need
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Related Videos:

Dinner: Zuppa Toscana Soup (Olive Garden Copycat) - Natasha's Kitchen

 

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