Ingredients for Olive Garden Zuppa Toscana
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How to Make Olive Garden Zuppa Toscana
- Chop the onion and mince the garlic. Dice the potatoes.
- Cook the turkey bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside; reserving about 2 tablespoons of bacon grease in the pot.
- Add the Italian turkey sausage to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more.
- Stir in the potatoes, chicken broth, water, and red pepper flakes.
- Bring to a simmer, then reduce heat and cook for 15 minutes, or until the potatoes are tender.
- Stir in the chopped kale and heavy cream.
- Crumble the cooked turkey bacon and add it to the soup.
- Simmer for another 4 minutes, or until the kale is wilted and the soup is heated through.
- Season with salt and pepper to taste. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
11g
Fat
42g
Carbs
11g
