Copycat Olive Garden Zuppa Toscana is a delicious copycat restaurant recipe! Sausage and bacon with potatoes and kale in an easy creamy soup. Glute free. A very popular hearty recipe perfect for fall, winter, and cold weather.
Add the chicken stock and bring to a boil over high heat.
8 cups chicken stock
When boiling, add the potato slices. Reduce heat to medium.
1.5 pounds russet potatoes
Cook on a simmer over medium heat until the potatoes are just tender, approximately 20 minutes.
Add the cream, cooked sausage, and kale to the soup. Stir and simmer 5 minutes. Season to taste with salt or pepper as needed.
1 cup heavy cream, 1 cup kale, salt
Notes
Cook the soup with the kale for as long as you desire based on how soft or firm you want the kale. When reheated, the kale wilts more, so you can always add kale to each serving as desired to keep it crunchy.Make this soup spicier by using a spicier Italian sausage or using more red pepper flakes.