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Copycat Zuppa Toscana | Food Network
We cracked the code on Olive Garden's most-popular soup: Zuppa Toscana 🤤 And you NEED to make it. Get the recipe ▶ https://ift.tt/L3PWAJp Copycat Zuppa Toscana RECIPE COURTESY OF FOOD NETWORK KITCHEN Level: Easy Total: 1 hr 10 min Active: 40 min Yield: 12 cups Ingredients 4 strips thick-cut bacon, cut into 1/2-inch pieces 1 pound sweet Italian sausage, casings removed 4 to 5 large russet potatoes (about 2 1/2 pounds), unpeeled and cut into 1/2-inch cubes 3 cloves garlic, minced 1 large white onion, diced Pinch of crushed red pepper flakes Kosher salt and freshly ground black pepper 6 cups chicken broth 6 cups curly kale, stems removed and leaves roughly chopped 3/4 cup heavy cream 1 teaspoon white wine vinegar Directions Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain. Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes. Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

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