Olive Garden Zuppa Toscana Recipe ▢6-7 slices bacon, cooked and crumbled ▢16 ounces Jimmy Dean Italian Sausage ▢1 tablespoon minced garlic ▢32 ounces chicken stock, or broth ▢6-7 cups water ▢4 medium russet potatoes, peeled and cut into ¼ inch pieces ▢2 cups kale leaves, chopped ▢1 cup heavy whipping cream ▢garlic salt with parsley flakes ▢black pepper, to taste ▢shaved Parmesan cheese, optional topping
In a large pot, cook bacon until crisp. Remove and drain onto a paper-towel-lined plate reserving a few tablespoons of the grease.
Add sausage and minced garlic to the pot and cook until browned.
Add water and chicken stock to the pot with the sausage and garlic and bring to a boil. Once boiling, add russet potatoes, and simmer for 15 minutes.
Add kale most of the bacon, whipping cream, and salt and pepper. Cook an additional 6-8 minutes.
Top with reserved bacon and shaved Parmesan if desired.