Easy Zuppa Toscana
This Easy Zuppa Toscana is a quick take on the Olive Garden favorite—ready in 20 minutes and just as creamy, cozy, and delicious!
Servings: 8 servings
Cost: $6.89
Equipment
- Large stockpot
Ingredients
- 1-1/2 tablespoons olive oil divided
- 1 cup pre-diced yellow onion see note 1
- 1 tablespoon minced garlic
- 1 pound Italian sausage fresh, not smoked
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fennel seeds crushed
- Salt and pepper to taste
- 1 (32-ounce) package frozen diced hashbrowns just plain potatoes, no added ingredients
- 2 (32-ounce) containers chicken stock
- 5 slices bacon see note 2
- 1 to 2 cups pre-chopped packaged kale
- 1-1/4 cups heavy cream
- Freshly grated Parmesan cheese optional
Instructions
- Set a large stockpot and a large skillet on the stovetop.
- Starting with the stockpot, heat over medium-high heat and add in 1 tablespoon olive oil, pre-chopped onion, and minced garlic. Saute, stirring occasionally, for 3–4 minutes. Increase heat to high, add in the diced hash browns, and give them a quick stir (1 minute). Pour in all the broth. Cover the pot and bring to a boil. Once boiling, cook just until the hash browns are fork tender (3–5 minutes; basically as soon as your sausage is browned and bacon is crispy!). Once hash browns are tender, remove the lid and reduce heat to a simmer.
- Meanwhile, in the large skillet, add the remaining 1/2 tablespoon olive oil, the sausage, red pepper flakes, fennel, salt and pepper (I add 1/4 teaspoon salt and 1/2 teaspoon pepper) over medium heat. Begin to brown the sausage and break it up (about 4 minutes). Before it’s cooked through, press the sausage to one side of the skillet and add bacon slices (see note 1) to the other side. Continue to cook and break up the sausage until no longer pink and flip the bacon as needed.
- Remove the bacon to a paper-towel-lined plate. Coarsely chop or crumble the bacon.
- Drain the sausage and add to the stockpot, along with the kale and heavy cream. Stir to combine. Add in half the bacon. Taste and adjust seasonings to preference (more red pepper flakes, salt, pepper, etc.).
- Ladle out soup and serve individual bowls topped with freshly grated Parmesan cheese and remaining bacon. Enjoy!
Video
Notes
Note 1: The 20-minute prep time is dependent upon buying and using the listed ingredients—prepared onions, pre-minced garlic, frozen hashbrowns, and pre-shredded kale.
Note 2: Alternatively, use pre-cooked bacon (microwaveable). Microwave the bacon and coarsely chop. This saves some mess and a few minutes of prep time.
Storage: Store in an airtight container in the fridge for up to 4 days. Reheat on low, adding broth if needed. Freezing isn’t recommended.
Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 5g | Protein: 11g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 103mg | Sodium: 526mg | Potassium: 269mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1420IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 1mg