Zuppa Toscana Soup {Olive Garden Copycat}

• 份量: 6 servings
• 准备时间: 20 minutes
• 总时间: 1 hour 20 minutes

配料

1 pound mild Italian sausage

1 teaspoon crushed red pepper flakes

5 slices thick-cut bacon, (cut into ½-inch pieces)

1 large yellow onion, (finely diced)

1 tablespoon garlic, (minced)

4 cups (32 ounces) chicken broth

4-6 medium (about 1 ¾ pounds) Yukon Gold potatoes, (diced)

1 ½ cups heavy cream

3 cups fresh kale leaves, (chopped and stems removed (packed)

salt and pepper, (to taste)

¼ cup grated parmesan, (for garnish)

步骤

Cook sausage with red pepper.

To a large Dutch oven over medium-high heat, add sausage and red pepper flakes. Cook until the sausage is browned, using a wooden spoon to break up the meat, and stir occasionally (about 10-15 minutes).

Transfer sausage to a bowl. Cover.

Transfer the cooked sausage to a bowl. Cover to keep warm.

Cook bacon. Add it to the sausage.

To the same pot, add the bacon and cook until crisp (about 10-15 minutes). Drain most of the grease from the pot, leaving about 2 tablespoons. Transfer the cooked bacon to the bowl of sausage. Cover to keep warm.

Cook onions.

To the same pot, add the onions and cook until translucent (about 5-8 minutes).

Cook garlic.

Add the garlic and cook 1 minute.

Add chicken broth, sausage, and bacon to pot.

Add the chicken broth, cooked sausage, and cooked bacon to the pot. Stir to combine.

Increase heat and bring to a boil. Add potatoes.

Increase the heat to high and bring the mixture to a boil. Once boiling, add potatoes and cook until fork tender (about 15 minutes).

Reduce heat. Add cream and kale. Simmer.

Reduce heat to medium. Add in heavy cream and kale. Simmer until softened (about 5 minutes).

Salt and pepper, to taste. Serve warm with parmesan cheese.

Salt and pepper to taste. Serve warm, topped with grated parmesan cheese for garnish.

营养

• 每份大小: 1 bowl
• 卡路里: 591 kcal