Zuppa Toscana Better Than Olive Garden! | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Cook the bacon in a large pot over medium heat until crisp and its fat has rendered.
2. Add the Italian sausage (casings removed) and brown it, breaking it up with a spoon. In the same pot, add the diced onion and cook until soft and starting to caramelize, about 5 minutes.
3. Add the minced garlic and cook 1–2 minutes until fragrant. Stir in the fresh thyme, rosemary or oregano.
4. Pour in the chicken stock and bring to a simmer.
5. Add the potatoes (cut into ½ inch / 4 cm dice) and the kale. Cook for about 30 minutes, until the potatoes are fully soft and the kale has wilted.
6. Lower the heat and stir in the heavy cream.
7. If you want a thicker soup, stir a cornstarch slurry into the soup and heat until it thickens to your liking. Season with salt and pepper.
8. Serve hot, topped with grated Parmesan.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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GarlicOnionCheeseCreamPotatoParmesan cheeseHeavy creamBacon