ZUPPA TOSCANA (OLIVE GARDEN COPYCAT)

This Zuppa Toscana soup recipe is quick and simple to prepare, naturally gluten-free, and SO soothing and delectable! Below are instructions for using a stovetop, a slow cooker, and an Instant Pot (pressure cooker).

This Zuppa Toscana recipe (inspired by the classic dish at The Olive Garden) is simple to create, packed with the tastiest spicy Italian ingredients, and it’s incredibly warm and comforting.

INGREDIENTS

• 1 lb. of Italian sausage (I recommend spicy)
• 3 minced garlic cloves
• 1 medium white onion, chopped after peeling
• 1.5 pounds of chopped and cleaned Yukon Gold potatoes
• chicken stock, 4 cups
• 2-cups of water
• 2 cups of freshly cut kale
• 1 cup heavy cream for whipping (or half and half)
• freshly-ground black pepper and Kosher salt
• six pieces of seared bacon

Instructions

1. Break the sausage into small pieces as it cooks in a large stockpot over medium-high heat until browned and cooked through. Transfer the cooked sausage to a separate plate with a slotted spoon, leaving 1 tablespoon of the grease in the stockpot for later* and discarding the rest (To get even more grease out of my cooked sausage, I actually like to briefly rinse it in a strainer.) Place aside.
2. Sauté the onions in the stockpot with the grease for five minutes, stirring frequently. Sauté the garlic for one minute while stirring frequently. Add the potatoes, chicken stock, water, and cooked wiener, and keep cooking until the blend arrives at a stew. Simmer for 10 minutes, or until the potatoes are tender, on medium-low heat. Simmer for an additional five minutes after adding the kale and cream. To taste, season with salt and pepper.
3. Serve warm with the bacon bits as a garnish.

Notes

Version for Slow Cooking:

1. Break the sausage into small pieces as it cooks in a large stockpot over medium-high heat until browned and cooked through. Place the cooked sausage on a separate plate with a slotted spoon (To get even more grease out of my cooked sausage, I actually like to briefly rinse it in a strainer). Place aside.
2. In a slow cooker, combine the potatoes, chicken stock, water, cooked sausage, and garlic with a fork. Cover and cook for 6 to 8 hours on low heat, or 3 to 4 hours on high heat, until the potatoes are tender. Simmer for an additional five minutes after adding the kale and cream. To taste, season with salt and pepper.
3. Serve warm with the bacon bits as a garnish.

Version for the Instant Pot (Pressure Cooker):

1. The Instant Pot’s “Sauté” button is pressed. Break the Italian sausage into small pieces as it cooks before adding it to the pan and sautéing until browned and cooked through. On the Instant Pot, select “Cancel. “The cooked sausage should be moved to a separate plate with a slotted spoon. The Instant Pot’s excess grease should be drained and thrown away (To get even more grease out of my cooked sausage, I actually like to briefly rinse it in a strainer)
2. In the Instant Pot, combine the potatoes, chicken stock, water, cooked sausage, and garlic with a fork.
3. Adjust the +/- buttons until the time reads 10 minutes by pressing “Manual,” then “Pressure,” until the “High Pressure” light comes on. Cook. After that, turn the vent very carefully to “Venting” for a quick release and wait until the valve has dropped and all of the steam has released. Take off the lid.
4. Simmer for an additional five minutes after adding the kale and cream. To taste, season with salt and pepper.
5. Serve warm with the bacon bits as a garnish.

*For use on stovetop: You can substitute 1 tablespoon of olive oil for the grease if you prefer not to sauté the onions.

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