Olive Garden’s Zuppa Toscana

This is our favorite soup to make, I can’t believe it’s taken me this long to blog it!!  If you like sausage, bacon and potatoes (and who doesn’t!!) you will want to double this for leftovers!

It’s a favorite in my house with bread sticks and salad.

  • 1/2 pound mild italian sausage
  • 1/4 pound bacon – about 6 slices
  • crushed red peppers
  • 4 cups water
  • 1 32 oz box chicken broth
  • 2 large russet potatoes – scrubbed and sliced like half moons. (leave skin on)
  • 2 garlic cloves – minced
  • 1 med. onion – diced
  • 2 cups chopped kale
  • 1 cup heavy cream
  • salt and pepper

Crumble and cook your sausage with the red crushed pepper flakes.  Set aside and drain grease.  Cook your bacon and crumble.  Set that aside.

In a big pot add your water, chicken broth, potatoes, garlic and onion.  Simmer on low until potatoes are tender.  Add your meat and bacon.  Simmer another 10 minutes.  Add Kale and cream and salt and pepper to taste.  Simmer to heat cream and wilt kale.

I also made this in the crock pot.  I cooked the sausage and bacon first and then put all the ingredients in except for the cream and the kale.  Slow cooked all day and added the kale and cream about 5 minutes before serving.



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