|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 3g||9%|
|Total Sugars 3g|
|Vitamin C 24mg||122%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This potato soup with sausage and greens is purportedly similar to Olive Garden's delicious Zuppa Toscana soup. The browned Italian sausage and bacon make it perfectly hearty, so it's an excellent lunch or dinner soup. Add a salad and crusty bread or Parmesan breadsticks, and serve it with a glass of red wine or homemade lemonade. To complete the restaurant-worthy meal without leaving home, get decadent with a chocolate mousse cake for dessert.
Zuppa Toscana soup features Italian sausage, fresh kale, and russet potatoes, according to the restaurant's menu. Those three elements are in this copycat recipe, and the bacon adds extra flavor. This creamy soup is surprisingly easy to make from scratch. You'll start by browning the sausage, then cook the onions, bacon, and garlic. Add the liquids, potatoes, and kale, and let it simmer before finishing it with sausage and cream. In less than an hour, you'll have a delicious soup ready for the table.
Go with the recipe's recommended sweet (or mild) Italian sausage if you like. It's typically seasoned with garlic, fennel, and anise, and you can give the soup a kick with spicy (or hot) Italian sausage, which includes a touch of red pepper. You can also opt for the classic choice of kale or try it with escarole for a slightly more bitter taste that's equally enjoyable.
The soup is best served right off the stove. If you have leftovers, store the soup in an airtight container and keep it refrigerated for a couple of days. Warm it gently on the stovetop, stirring often, over low heat to avoid scalding the cream.
Gather the ingredients.
Remove the sausage from the casings; brown in a skillet, breaking it up until cooked through. Set aside.
In a large saucepan or Dutch oven over medium heat, cook the onions and diced bacon together until the onions are translucent and bacon is crisp.
Add garlic and cook for 1 minute longer.
Add the chicken base, water, potatoes, and kale or escarole. Simmer for 15 minutes.
Add the browned sausage and cream. Simmer for 3 to 4 minutes and serve.