Olive Garden Zuppa Toscana Copycat Recipe


The soup was incredibly creamy with chunks of spicy Italian sausage and potato bites that just crumbled in your mouth. And you can’t forget that heavenly crunchy, crumbled bacon on top!  I had about 2 servings more than I should have but I honestly could not stop eating this until it was all gone!

This copycat recipe is budget-friendly, incredibly easy to make, and tastes a million times better than the original!

YIELD: 8 SERVINGS

INGREDIENTS:

4 slices bacon, diced
1 pound spicy Italian sausage, casing removed
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
  3. Visit Olive Garden Zuppa Toscana Copycat @ damndelicious.net for full directions.

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