Are you ready for a hot bowl of soup on a cold winter night?  This rich and hearty Olive Garden Copycat Zuppa Toscana is amazing, and just as good as it is at the restaurant.  It’s loaded with sausage, bacon, and potatoes in a creamy soup blend.  Need I say more?

Grab a bowl, fill it up and savor the moment!

Zuppa Toscana

Ingredients

6 slices bacon
1 pound ground Spicy Italian Sausage
1 onion, diced
2 cloves garlic, minced
48 ounces chicken broth
5 medium russet potatoes, washed and sliced 1/4 inches thick*
salt and pepper to taste
1 cup heavy cream
2 cups kale, chopped to bite size pieces

 Directions

In a large skillet, over medium high heat, cook bacon until crispy.  Transfer to a paper towel-lined plate and set aside.

Add the sausage to the skillet, crumble and cook the sausage until browned,  Add onions and garlic to the sausage  the last 2-3 minutes.   Drain excess fat.

In a large stock pot, heat the chicken broth,  and potatoes until it comes to a boil.  Reduce heat and cook until potatoes are tender, about 10 minutes.  Add the bacon and sausage/onion mix. to the potatoes.  Season with salt and pepper to taste.  Simmer about 10 minutes stirring occasionally.  {Note – the potatoes might fall apart some here, but it makes for great bite-size pieces.}  Reduce heat to low and add the cream and kale.  Let the soup heat until the kale begins to wilt.  Serves 6-8

*Note:  I used my Mandoline for quick, easy and uniform slicing.

Be sure to also try this Pasta e Fagioli Olive Garden Copycat also