One-Pot Zuppa Toscana: Olive Garden Copycat! #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. In a large pot or Dutch oven over medium-high heat, brown the chopped bacon for 5 to 7 minutes. Move it to a paper-towel-lined plate, spoon out the excess fat, and leave about 1 Tbsp in the pot.
2. Brown the Italian sausage in the pot, breaking it up, for about 5 minutes until cooked through. Move it to a paper-towel-lined plate.
3. Cook the diced onion for about 5 minutes, stirring now and then, until soft and golden. Add the minced garlic and cook 1 minute more.
4. Pour in the broth and water and bring to a boil. Add the potatoes and cook 13 to 14 minutes, until a fork pierces them easily.
5. Add the chopped kale and the cooked sausage, and bring everything to a light boil.
6. Stir in the cream and bring to a boil. Season with salt and black pepper to taste, then remove from the heat.
7. Ladle into bowls and top with the bacon and grated Parmesan, if using.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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