This delicious copycat soup of an Olive Garden classic is adapted from Food.com. Actually, the changes have been made by the commenters. I followed those instead of the actual recipe.
Zuppa Toscana Soup (Olive Garden Copycat)
- 1 lb of hot Italian sausage
- 3 medium to large potatoes, unpeeled and sliced up
- 1 small onion, chopped
- 3 strips of sliced bacon
- 4 cloves of garlic, minced
- 3 cups of kale (veins removed and sliced thin like ribbons)
- 32 oz of chicken broth
- 2.5 cups of water
- 1 1/4 cups of half & half cream
Brown sausage in a skillet and set aside in a stock pot.
Cook bacon and onion at the same time in the same skillet. When done, chop up bacon and place in stock pot along with onion.
Add chicken broth, water, minced garlic and sliced unpeeled potatoes into the stock pot and boil for about 30 minutes or until the potatoes are tender.
Add kale and half & half and simmer for another 15 minutes or until kale is tender.
Best served when the weather outside is chilly. Just in time for fall-winter season.
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