Copycat Olive Garden Zuppa Toscana

Copycat Olive Garden Zuppa Toscana

5 slices bacon cooked and crumbled
1 lb ground Italian sausage
1 yellow onion diced
4 cloves garlic minced
1 32 oz container chicken stock or 4 cups
3 cups russet potatoes cubed
1 tsp salt
1/4 tsp freshly ground black pepper
2 cups kale washed and cut into bite size pieces
1 1/2 cups heavy whipping cream

  1. First chop up your kale. If you've never worked with greens before, it's important to remove the stems and wash any grit off.
  2. Cut the kale in a "V" pattern to separate the leaves from the stem.
  3. Chop up leaves into bite size pieces.

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