What is Zuppa Toscana?
This recipe is a copycat of Olive Garden's famouse soup.
it is a creamy soup, with italien sauage, potato, kale and of course bacon.
Your tast buds will be dancing with joy!
Time:
- Prep 10 minutes
- Cook 30 minutes
- Crockpot:
Low ~ 5.5-6.5 hours
High ~ 3.5-4.5 hours
- Instant Pot:
Manual-high ~ 5 minutes then natural pressure release 10 minutes
Ingredients
- 1 lb. Italian Sausage
- 8 Slices of bacon, copped
- 1 Medium yellow onion,diced
- 2 Cloves garlic
- 2 tbsp. Flour
- 32 oz. Chicken stock
- 4 Large russet potatoes, peeled & diced into 1/2 inch pieces
- 1 cup. Heavy cream
- Couple handfulsof chopped kale
- To taste, Salt & Pepper
- Pinch, Red pepper flakes
Directions
- 1. Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. Add a small drizzle of oil, then brown sausage, crumbling as it cooks. Drain well, then remove to a plate.
- 2. Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease
- 3. Add onion to pot and cook 5 minutes, adding garlic the last minute.
- 4. Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, stirring as you pour. Add in potatoes and bring to a boil
- 5. Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, most of the bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted
- 6. Taste and season with salt, pepper and red pepper flakes if desired. Top with remaining bacon and enjoy!
Crockpot
- 1. Heat large skillet over medium high heat and brown sausage. Drain.
- 2. Fry bacon and set aside to a plate.
- 3. Add onion and minced garlic and cook slightly.
- 4. Add sausage, onion and garlic to the bottom of crockpot.
- 5. Add peeled potatoes, cover with chicken stock and water (if necessary) to completely cover potatoes and sausage.
- 6. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 (potatoes should be soft)
- 7. Before serving, whisk together heavy cream and cornstarch or flour until well mixed. Pour into crockpot add kale and stir to combine.
- 8. Cover and cook on HIGH for 30 minutes until soup has thickened slightly.
- 9. Taste, season according to your tastes, top with bacon, and serve.
Instant Pot(6 qt.)
- 1. Set a 6-qt instant pot to the saute setting. Add a drizzle of olive oil and Italian sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess grease.
- 2. Add bacon and cook until crispy, remove with slotted spoon to a plate.
- 3. Add onion and garlic. Cook, stirring frequently, until onions have become soft, about 2-3 minutes.
- 4. Stir in cooked sausage, chicken broth and potatoes.
- 5. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, do a natural pressure release for 10 minutes, then a controlled quick release.
- 6. When the pin drops, open the lid.
- 7. Whisk together flour/cornstarch and heavy cream, then add to pot, along with kale. Stir often and let heat through.
- 8. Taste and season as desired. Top with bacon and serve.