I don’t know about you but there’s something about Olive Garden food that tastes so good, but afterwards you always end up paying for it in stomach pains. One of mine and Troy’s favorites is their Zuppatoscana, and it’s something I love to make for us, especially when the weather turns cooler!
Gluten Free Zuppatoscana
Servings: 7 people
- 1 Large Stockpot
- 4 slices bacon cut into cubes
- 1 pound Italian sausage
- 6 small to medium Russet potatoes cut into 1/2 inch cubes (you don't need to peel them)
- 1 large onion peeled and diced
- 3 cloves garlic peeled and minced
- 6 cups chicken broth
- 2 cups water
- 5-6 pieces kale chopped, stems removed
- 3/4 cup heavy cream
- 2-3 tbsp white wine
- salt to taste
- pepper to taste
- red pepper flakes to taste
- In a large stockpot over medium heat, cook the bacon until rendered and crispy. Remove and place on a paper towel lined plate. Then, cook the sausage until fully cooked, add in the red pepper flakes, then remove and place on a paper towel lined plate.
- Add in the onions, garlic, and potatoes, and cook until the onions are translucent. Add the white wine to deglaze the bottom of the pan and stir well to remove any bits stuck to the bottom.
- Pour in the chicken broth, and add water if needed to cover the potatoes. Bring to a boil on medium-high heat, then turn the heat down to medium, and let the soup simmer until the potatoes are fully cooked through and soft.
- Next, add the seasoning to taste. Add in the kale and heavy cream and cook for another 3-4 minutes, or until the kale is wilted. Serve hot!