Loaded Zuppa Toscana
Serves 815 mins prep30 mins cook
This COPYCAT version of the Olive Garden classic can be made either on the STOVETOP, INSTANT POT, or SLOW COOKER!! A comforting classic Tuscan soup that's loaded with bacon, sausage, potatoes, Parmesan, cream, and more!!
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What you need
Instructions
Stovetop: -1 In a large dutch oven (at least 7 quarts), fry bacon, then remove it, and set aside the bacon in a separate bowl. -1 Remove the drippings other than about 1 tablespoon and set the remaining aside for another use or discard. -1 Use the tablespoon of bacon drippings to cook the sausage, crumbling it with a wooden spoon as it cooks. -1 Add the onion, garlic, celery, and cook for about 3 minutes, or until vegetables are just beginning to soften. -1 Place the bacon back in the Dutch oven, and add the potatoes, beans, salt, pepper, bay leaves, oregano, thyme, and chicken stock. -1 Bring to a medium boil over medium or medium-high heat and cook uncovered for about 30 minutes, or until the potatoes are fork-tender and just barely beginning to break apart; however take care not to overcook them because you don't want them to get mushy or disintegrate. -1 Reduce the heat to low, remove the bay leaves, add the kale and cook for an additional 3 to 5 minutes, or just until wilted. -1 Turn off the heat, add the cream, and stir to combine. -1 Portion into bowls and garnish with parmesan cheese. Soup will keep airtight in the fridge for up to 5 days*. Instant Pot: -1 Turn 6-qt Instant Pot to Sauté and fry the bacon. -1 Remove the drippings other than about 1 tablespoon and set the remaining aside for another use or discard. -1 To the Instant Pot, add the sausage and cook in the bacon drippings until it's no longer pink, crumbing the sausage with a wooden spoon as it cooks. -1 Add the onion, garlic, celery, and one teaspoon of the reserved bacon grease, and sauté for 3 minutes, or until vegetables just begin to soften. -1 Return the bacon to Instant Pot, and add the potatoes, beans, salt, pepper, bay leaves, oregano, thyme, chicken stock, and stir to combine. -1 Place the lid on the Instant Pot and set it to seal. Select the manual setting, then set it to high for 5 minutes. -1 When finished, do a natural release for 10 minutes, then do a quick release. You don’t want it to overcook and potatoes to get mushy. -1 Remove the bay leaves and add the kale and stir well to combine. -1 When the kale has wilted, add the cream, and stir to combine. -1 Portion into bowls and garnish with parmesan cheese. Soup will keep airtight in the fridge for up to 5 days*. Slow Cooker: -1 In a large skillet, fry bacon, remove it and set it aside. -1 Remove the drippings other than about 1 tablespoon and set the remaining aside for another use or discard. -1 Use the tablespoon of bacon drippings to cook the sausage, crumbling it with a wooden spoon as it cooks. -1 Add the onion, garlic, celery, and cook for about 3 minutes, or until vegetables are just beginning to soften. -1 Transfer this mixture, along with the bacon, into your slow cooker (at least 7 quarts) -1 Add the potatoes, beans, salt, pepper, bay leaves, oregano, thyme, and chicken stock. -1 Cover with the lid and cook on low for 5 to 6 hours, or on high for 2 to 4 hours. Note that all slow cookers vary in their heat intensity and output so these cooking times are guidelines only. Cook until the potatoes are fork tender as your benchmark. -1 Remove the bay leaves, add the kale and cook on high for 20 to 30 minutes, or until wilted and tender. -1 Turn the crockpot on warm, add the cream, and stir to combine. -1 Portion into bowls and garnish with parmesan cheese. Soup will keep airtight in the fridge for up to 5 days*.View original recipe