Easy Tomato and Mozzarella Salad

This is the best Zuppa Toscana and the perfect Olive Garden copycat recipe that you're going to absolutely love, featuring classic pantry staple ingredients.


– ½ lbs. – ground beef (see How to Grind Meat at Home) – ▢sausage seasoning (I use ½ amount seasoning as for Stuffed Shells recipe) – ▢1.5 lbs. – potatoes – ▢1 bunch – kale – ▢6 oz. – bacon (see How to Make the Perfect Broiled Bacon post) – ▢½ small – onion – ▢5 - garlic cloves – ▢16 cups – water – ▢1 tbsp. – salt – ▢2 tbsp. – organic Chicken Better Than Bouillon Paste – ▢1 cup – heavy whipping cream



10 servings

3hours   10minutes

Step 1

Season ground beef with sausage seasoning and brown it on high heat. Set aside.

Step 2

Broil bacon until crispy, then place it on a paper towel-lined cutting board to absorb excess grease. Let it cool before cutting into pieces.

Step 3

Peel and rinse potatoes. Dice or slice them as desired.

Step 4

Rinse kale, tear off small pieces from the stem, and set aside.

Step 5

Sauté chopped onion on high heat for a few minutes, then reduce heat to low. Add pressed garlic and sauté for an additional 5 minutes, stirring occasionally.

Step 6

In a large pot, bring 16 cups of water to a boil. Drain sliced potatoes and add them to the boiling water. Add salt and boil for about 5 minutes.

Step 7

Remove excess starch from the water as necessary. Continue boiling until the potatoes are fork-tender.

Step 8

Add cooked sausage, bacon pieces, and sautéed onion with garlic to the pot. Lightly boil for another 5 minutes, removing starch as necessary.

Step 9

Stir in 2 tablespoons of chicken bouillon paste and let it boil for a couple of minutes.

Step 10

Add heavy cream and let it lightly boil for a few more minutes.

Step 11

Mix in the kale leaves, turn off the stove, and let the soup simmer until the kale softens.

Step 12

Your delicious Zuppa Toscana soup is now ready to be served! Top each bowl with grated Parmesan cheese or Romano cheese.