Olive Garden Copycat Zuppa Toscana Recipes

Steps:

• Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
• Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
• Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
• Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
• Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
• Check for taste and then serve.

Steps:

• In a stockpot, over medium high heat, add peppercorn flakes, potatoes and chicken stock, bring stock to a boil.
• Reduce stockpot heat to low and simmer. Meanwhile, in a saute pan, over medium heat, add olive oil. Once the oil is hot enough add the onion, Italian sausage and garlic. Cook until meat is fully cooked, then transfer everything into the stockpot.
• Add the kale, heavy cream and pepper to stockpot and continue simmering for another 10 minutes.
• Serve hot and enjoy.

Steps:

• Heat 1 tbsp olive oil in a skillet and add the sausage. Crumble sausage with spoon and brown sausage until no longer pink. Drain and set aside.
• Add 1 tbsp olive to a soup pot and add the onions and garlic.
• Cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the pot with the onion mixture.
• Bring to a boil over high heat.
• Add the potatoes, and boil until fork tender, about 20 minutes.
• Reduce the heat to medium and stir in the heavy cream, sausage and the kale.
• Heat through but do not boil.