One of my favourite soups from Olive Garden is the Zuppa Toscana so I’ve recreated it and made my own modifications, and a lot more kale than the original recipe. Warning: it’s highly addictive. 🙂
1/2 package of bacon (low salt)
1/2 of ground pork (add oregano, basil, parsley, thyme, garlic powder, and onion powder)
1-4 tbsp red chilli pepper flakes
2 large potatoes or use multi-coloured small potatoes
1/2 large onion
3-5 cloves of garlic (depends on your love of garlic)
chicken broth: carton or cubes
1 bundle of kale
3-4 cups of 2% milk (add 3 cups and taste), alternately use unsweetened coconut milk
- In a deep pot, fry the ground pork. Add oregano, basil, parsley, thyme, garlic powder, onion powder and red chilli pepper flakes, until pork is cooked through. Turn heat down.
- At the same time, chop up the package of bacon and fry it in a separate pan.
- Chop the 1/2 onion and put it in a medium sized pot. Add the potatoes (when using small potatoes I chop them smaller so they cook faster, minced garlic, and chicken broth. Add water to the pot if you use the chicken broth cubes, if not, then use the broth to boil the potatoes and onions.
- While those are cooking, wash and tear the kale into bite-sized pieces.
- All of the above should be ready at the same time. Strain the pork, if necessary, then add the kale to the larger pot the pork was cooked in. Pour the broth, hot potato, garlic, and onion mixture on top the rest in the big pot. Add bacon. Add milk and adjust to taste. I don’t like it too milky and like to keep the hot and spicy flavour.
- Let simmer until the broth is hot and the kale is soft.
- Serve up and try not to eat the whole pot in one sitting!