recipe

March 21, 2020

Stephanies Super Supper Soup (Zuppa Toscanna Knock Off)

I have never been to the Olive Garden. I know this is a very weird thing but in general, I don’t eat at chain restaurants very often. I have heard people love the endless pasta, soup and all you can eat bread features. A friend of mine made this soup on a girl’s weekend. It apparently is a know off of a famous Olive Garden soup called Zuppa Toscana. I love Pork and Kale so I thought I would give it a try and try and make it my own. This knock off Zuppa Toscana soup is very hearty and can be served at dinner with bread.

Ingredients

  • 5 strips thick-cut bacon, cut into 1/2-inch pieces
  • 1 pound sweet Italian sausage, casings removed
  • 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes
  • 4 cloves garlic, minced
  • 1 large white onion, diced
  • ½ cup celery diced
  • Pinch of crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 6 cups chicken broth
  • 6 cups curly kale, stems removed and leaves roughly chopped
  • 1 cup heavy cream
  • 1 quick squeeze of a  lemon for each bowl

Directions

Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.

Add the potatoes, garlic and onion, and celery to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through 12 to 15 minutes.

Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender another 5 minutes. Stir in the lemon juice just before serving into each bowl.

Stephanies Supper Super Soup (Zuppa Toscanna Knock Off)

Ingredients

  • 5 strips thick-cut bacon, cut into 1/2-inch pieces
  • 1 pound sweet Italian sausage, casings removed
  • 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes
  • 4 cloves garlic, minced
  • 1 large white onion, diced
  • ½ cup celery diced
  • Pinch of crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 6 cups chicken broth
  • 6 cups curly kale, stems removed and leaves roughly chopped
  • 1 cup heavy cream
  • 1 quick squeeze of a  lemon for each bowl

Directions

Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.

Add the potatoes, garlic and onion, and celery to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through 12 to 15 minutes.

Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender another 5 minutes. Stir in the lemon juice just before serving into each bowl.

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