Ingredientes para Better Than Olive Garden's Zuppa Toscana
- 1 pound Mild Italian Sausage
- 2 pounds Russet Potatoes
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion
- 4 cloves Garlic Cloves
- 4 slices Bacon Piece
- 10 cups Water
- 2 tablespoons Chicken Base
- 10 ounces Fresh Kale
- 1 cup Heavy Cream
- 1/2 teaspoon Salt (and more to taste), Black Pepper (to taste)
- Pecorino Romano Cheese (for garnish, to taste)
- Parmesan Cheese (for garnish, to taste)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Better Than Olive Garden's Zuppa Toscana? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Better Than Olive Garden's Zuppa Toscana
- In a large pot or Dutch oven over medium-high heat, brown 1 pound Italian sausage (removed from casings) and 1/2 teaspoon crushed red pepper flakes until cooked through, breaking it up with a spatula.
- Transfer the cooked sausage to a large bowl and set aside. Leave about 1 tablespoon of rendered fat in the pot.
- Add 1 tablespoon olive oil to the pot. Add 1 medium onion, chopped, and 4 slices bacon, chopped, and cook until the onions are translucent and slightly browned (about 5-7 minutes).
- Add 4 cloves garlic, minced, and cook for 1 minute more.
- Pour in 2 cups of water, scraping up any browned bits from the bottom of the pot.
- Stir in 2 tablespoons chicken bouillon concentrate (or 2 chicken bouillon cubes).
- Add the remaining 8 cups of water, 2 pounds Yukon Gold potatoes, peeled and cubed.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are tender (about 15-20 minutes).
- Carefully taste and add salt to your preference (start with 1/2 teaspoon and adjust). The chicken base is salty, so add cautiously!
- Return the cooked sausage to the soup.
- Skim off excess fat from the surface using a large spoon.
- Stir in 10 ounces fresh kale, roughly chopped. It will seem like a lot, but it will wilt down.
- Reduce heat to low, stir in 1 cup heavy cream, and heat through (do not boil).
- Season with freshly ground black pepper to taste.
- Garnish each bowl with shredded Parmesan or Pecorino Romano cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
5g
Fat
42g
Carbs
5g
