Zuppa Toscana
A nourishing twist on an Olive Garden favorite
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Servings: 6 people
Calories: 548kcal
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Equipment
- 1 dutch oven or medium sized pot
Ingredients
- 1 lb spicy Italian sausage sliced into ¼-1/2 inch slices
- 4 cloves garlic minced
- 2 stalks celery chopped
- 4 medium russet potatoes Peeled and cut into chunks
- 6 cups beef bone broth
- 2-3 tablespoon lemon juice
- 1 tbsp dried basil
- 1 tablespoon dried oregano
- salt and pepper to taste
- 1 bunch kale washed and chopped (remove stems)
- 1 cup heavy cream
- ½ cup parmesan cheese grated or shredded
- 4 pieces bacon cooked and broken into pieces
- additional shredded parmesan cheese for serving
Instructions
- Warm a medium pot or dutch oven on the stovetop over medium heat. Add the sausage and cook until browned.
- Next add the garlic, celery, and potatoes and cook evenly for 5 minutes.
- Once the veggies are slightly browned, add in the bone broth, lemon juice, basil, oregano, salt, and pepper. Stir and let the pot simmer for 20 minutes.
- Once the potatoes can be easily pierced with a fork, add in the kale, cream, bacon, and parmesan cheese. Cook for another five minutes or until the kale has softened slightly.
- Ladle the soup into bowls and top with additional parmesan cheese if desired. Enjoy!
Nutrition
Calories: 548kcal | Carbohydrates: 31g | Protein: 27.3g | Fat: 34.5g | Saturated Fat: 14.1g | Cholesterol: 95mg | Sodium: 1514mg | Potassium: 785mg | Fiber: 5.5g | Sugar: 1.9g | Iron: 3mg
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