Better Than Olive Garden S Zuppa Toscana Recipe

Ingredients for Better Than Olive Garden S Zuppa Toscana

• Mild Italian Sausage
• Russet Potatoes
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon olive oil
• Yellow Onion
• Garlic Cloves
• Bacon Piece
• 10 cups water
• Chicken Base
• 10 ounces fresh kale, roughly chopped
• 1 cup heavy cream
• Salt And Pepper
• Pecorino Romano Cheese

How to Make Better Than Olive Garden S Zuppa Toscana

1. 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.
2. Transfer the cooked sausage to a large bowl and set aside. Leave about 1 tablespoon of rendered fat in the pot.
3. 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).
4. Add 4 cloves garlic, minced, and cook for 1 minute more.
5. Pour in 2 cups of water, scraping up any browned bits from the bottom of the pot.
6. Stir in 2 tablespoons chicken bouillon concentrate (or 2 chicken bouillon cubes).
7. Add the remaining 8 cups of water, 2 pounds Yukon Gold potatoes, peeled and cubed.
8. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are tender (about 15-20 minutes).
9. Carefully taste and add salt to your preference (start with 1/2 teaspoon and adjust). The chicken base is salty, so add cautiously!
10. Return the cooked sausage to the soup.
11. Skim off excess fat from the surface using a large spoon.
12. Stir in 10 ounces fresh kale, roughly chopped. It will seem like a lot, but it will wilt down.
13. Reduce heat to low, stir in 1 cup heavy cream, and heat through (do not boil).
14. Season with freshly ground black pepper to taste.
15. Garnish each bowl with shredded Parmesan or Pecorino Romano cheese before serving.