Zuppa Toscana Olive Garden Copycat – a delicious recipe with bunches Kale, Potatoes, Italian Sausage, Red Pepper, Bacon, Garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Gather ingredients, large pot, cutting board, knife, garlic press, cheese grater, and ladle.
2
Put the pot on a burner on medium heat.
3
Wash kale and potatoes well. Slice potatoes, leaving skin on. Chop kale into bite-sized pieces.
4
Cook Italian sausage in pot until browned. Add red pepper flakes (if you don't like heat in your food, add a small amount). Add bacon bits.
5
Grate garlic and bouillon cubes into pot, immediately followed by water. Add sliced potatoes into pot and bring to a boil. Once boiling, lower temperature to a simmer and let cook for 30 minutes. Make sure water is covering your potatoes and if not, add more water.
6
Add heaving whipping cream and chopped kale into pot and let simmer another 5 minutes. Stir well and serve.
7
Grate some fresh Parmesan cheese on top. Enjoy!
747
kcal
Calories
43
g
Fat
62
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 bunches Kale, 3 pounds Russett Potatoes, 1 pound Italian Sausage, Red Pepper Flakes, to taste, and more.
Yes, Zuppa Toscana Olive Garden Copycat falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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