I hope you enjoy this Olive Garden Zuppa Toscana Soup from Dish with Lyss’s instagram account. (Link down bellow)! Im collaborating with some of the best recipe creators and sharing their delicious recipes with you.
I make the recipes I collaborate on and if I like them I add my photo at the end of the video to show how mine turned out.
Make sure you check out the original creator of the video and Recipe by clicking on their link! They have lots more delicious recipes you can check out!
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Ingredients:
6 oz Bacon, chopped
1 lb. Italian sausage
8 garlic cloves, minced or pressed
1 medium onion, finely diced
6 cups chicken broth
6 cups water
7-9 small potatoes (she used a combination of Yukon gold and red but you can do whatever you have on hand), peeled and chopped into 1/4 inch thick pieces
1 Kale bundle, leaves stripped and chopped, about 6 cups
2 cups whipping cream
salt & pepper to taste
parmesan cheese to serve, optional
Directions:
1. Preheat your oven to 400 degrees F. Place bacon strips on a sheet pan and bake for 15-20 minutes depending on the crispiness level you want to achieve. She typically am closer to the 25 minute range. Chop into bits when it is done cooking.
2. In a large pot, add 1 Tablespoon of oil and Italian sausage, breaking it up with your spatula and sauté until cooked through (about 5 minutes), Remove to paper towel lined plate.
3. Finely dice onion and mince garlic and add to the pot. Sauté 5 min or until soft and golden.
4. Add 6 cups broth and 6 cups water. Bring to a boil. Add cubed potatoes and cook for 13-14 minutes or until easily pierced with a fork.
5. When the potatoes are nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
6. Stir in cream and bring to a boil. Season to taste with salt and pepper then remove from heat. Garnish with chopped bacon pieces and parmesan.
Wow! This was delicious and cozy and definitely a great dinner for a cold night!
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