This is a copycat recipe of the Olive Garden’s zuppa toscana. I found millions of variations, but Amy & Jacky’s is the best. I made some modifications based on what I liked and what I found at the store, but the general method and the cook times are the same. So I suppose this is a copycat of a copycat recipe?
This soup is super warming and comforting. The potatoes and heavy cream work together to make a luscious broth while the sausage and pepper flakes warm you from the inside out. If you want a milder soup, use sweet or mild Italian sausage and leave out the red pepper flakes.
Today’s Ingredients:
8 oz bacon
1 lb hot Italian sausage, casings removed
1 jumbo onion, chopped
3 garlic cloves, minced
1 TB Italian seasoning
1 tsp red pepper flakes
4 cups chicken stock
2 lbs russet potatoes, cubed
1 lb kale, chopped
1 cup heavy cream
Instructions:
1. Sauté the bacon until crispy. Scoop out the bacon and reserve for the end of the recipe. Leave the fat in the pot.
2. Add the sausage and cook until nicely browned, tossing and breaking into smaller pieces as you stir.
3. Add the onion and cook until just softened. Use the liquid from the onions to deglaze the bottom of the pot. You could also add just a splash of liquid if you need to get it going a little faster.
4. Add the garlic, Italian seasoning, and red pepper flakes and stir for another minute.
5. Add the potatoes and chicken stock and stir to distribute all the ingredients. The liquid should almost cover the ingredients.
6. Lock the lid and cook on manual/high for 3 minutes, then allow a 10-minute natural pressure release before quick-releasing the remaining pressure and opening the lid.
7. Stir in the kale and cook for a few minutes to wilt. You may have to work in batches. The kale starts out looking like it’s too much for the pot, but it will wilt down in no time!
8. Stir in the heavy cream and reserved bacon and check for seasoning. Add salt if you need to. I ended up adding about 1 teaspoon.
9. Serve and enjoy!
