Olive Garden's Zuppa Toscana

Prep Steps

• 6 slices bacon into 1/2-inch pieces {do:chop}
• 1 yellow onion {do:dice}
• 4 cloves garlic {do:mince}
• 2 lbs russet potatoes, skin on, halved lengthwise and cut 1/4 inch thick {do:slice}
• 1 bunch kale, stems stripped, leaves torn into bite-size pieces {do:chop}

Crisp the Bacon

In a large soup pot or Dutch oven over medium heat, cook...

• 6 slices bacon, chopped

Stir often until crisp, 7–8 minutes. Scoop the bacon onto a paper-towel-lined plate and set it aside for topping. Leave the fat in the pot.

Brown the Sausage

Option: Store-Bought Italian Sausage {id:sausage.store}

The Olive Garden way. Hot for the real kick, mild for the kids.

Add to the bacon fat...

• 1 lb Italian sausage (hot or mild), casings removed

Cook, breaking it into small crumbles, until browned and cooked through, 6–8 minutes. Spoon off all but about 2 tbsp of the fat.

Option: From-Scratch Sausage {id:sausage.scratch, preptime:+5}

Plain ground pork and a few pantry spices. Cheaper, and you set the heat.

In a medium bowl, use your hands to mix...

• 1 lb ground pork
• 1 1/2 tsp fennel seed, lightly crushed
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional), for medium heat
• 1/4 tsp cayenne pepper (optional), for hot

For mild sausage, leave out the red pepper flakes and cayenne. Add the flakes alone for medium heat, or both for hot.

Keep mixing until the spices are evenly worked in. Add the seasoned pork to the bacon fat and cook over medium heat, breaking it into small crumbles, until browned and cooked through, 6–8 minutes. Spoon off all but about 2 tbsp of the fat.

Soften the Aromatics

To the sausage in the pot, add...

• 1 yellow onion, diced

Cook, stirring, until soft and translucent, 4–5 minutes.

Stir in...

• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)

Cook just until fragrant, about 30 seconds.

Simmer the Potatoes

Pour in...

• 6 cups low-sodium chicken broth
• 2 cups water

Add...

• 2 lbs russet potatoes, sliced

Bring to a boil over high heat, then lower to a steady simmer. Cook uncovered until the potatoes are just tender when poked with a fork, 15–18 minutes. Pull them a little early, since they keep softening in the hot soup.

Finish with Kale & Cream

Lower the heat and stir in...

• 1 cup heavy cream
• 1 bunch kale, chopped

Simmer gently until the kale is wilted and bright green, 3–4 minutes. Season with salt and pepper to taste.

Note: Keep the soup below a boil once the cream is in, or it can split.

Serve

Ladle into bowls and top with the reserved bacon and...

• 1/2 cup grated Parmesan (optional)