Easy Olive Garden Zuppa Toscana Soup (Print Version)
# Ingredients:
01 -
450 grams of spicy French-style sausage meat.
02 -
4 generous tablespoons of butter.
03 -
Half a white onion, finely chopped.
04 -
1 heaping tablespoon of crushed garlic.
05 -
1.5 liters of chicken stock.
06 -
500 milliliters of water.
07 -
4 to 5 medium yellow-fleshed potatoes, cut into 2.5-centimeter chunks.
08 -
3 teaspoons of salt, or adjust based on preference.
09 -
1 teaspoon of ground black pepper.
10 -
500 milliliters of full-fat cream.
11 -
4 overflowing cups of shredded kale.
12 -
Crispy bacon crumbles or pre-made bacon bits for topping, optional.
13 -
Freshly grated parmesan cheese for an optional garnish.
# Instructions:
01 -
Get a big pot, cook the sausage over medium heat for 5 to 6 minutes until nicely browned. Scoop it out using a slotted spoon, pop it onto a plate, and keep it aside for later.
02 -
In that same pot, stir in the butter, and toss in the onions. Cook them until they’re clear. Mix in the garlic and cook for another minute to bring out its flavor.
03 -
Add the chicken stock, pour in the water, and throw in the potato pieces, salt, and pepper. Let it all come to a boil until the potatoes are softened and ready.
04 -
Add the kale and heavy cream into the pot, then mix back in the sausage you cooked earlier. Taste-test, and tweak the salt and pepper to your liking.
05 -
Serve this hearty soup steaming hot. Top with grated parmesan and crispy bacon crumbs if that’s your style.
# Notes:
01 -
Can’t find spicy sausage? Just mix 1 teaspoon of dried Italian herbs or Herbs de Provence with a dash of red chili flakes to give it some spice!