Olive Garden Zuppa Toscana [0000532]

Ingredients:

1 pound gluten-free Italian sausage (spicy or mild), casings removed
4 slices gluten-free bacon, chopped
1 small onion, diced
3 cloves garlic, minced
4 cups gluten-free chicken broth
2 cups water
2 large russet potatoes, peeled and thinly sliced
2 cups chopped kale (remove stems)
1 cup heavy cream

Instructions:

In a large soup pot or Dutch oven, cook the gluten-free Italian sausage over medium-high heat, breaking it apart into crumbles as it cooks. Once it's browned and cooked through, remove it from the pot and set it aside.

In the same pot, add the chopped gluten-free bacon and cook until it becomes crispy.

Remove excess bacon fat, leaving about 1 tablespoon in the pot.

Add the diced onion and minced garlic to the pot. Sauté for about 2-3 minutes, or until the onion becomes translucent.

Return the cooked Italian sausage to the pot.

Pour in the gluten-free chicken broth and water. Stir to combine.

Add the thinly sliced potatoes to the pot.

Bring the soup to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes, or until the potatoes are tender.

Stir in the chopped kale and cook for an additional 3-5 minutes, or until it wilts and becomes tender.

Pour in the heavy cream and stir until the soup is heated through.

Season the soup with salt and pepper to taste.

Serve your gluten-free Copycat Olive Garden Zuppa Toscana and enjoy the comforting flavors of this classic soup.

This gluten-free recipe captures the essence of Olive Garden's popular Zuppa Toscana soup.