Zuppa Toscana (Olive Garden’s BEST Soup)

21 Mar

I LOVE soup.  Homemade soup especially, because it’s so much cheaper than eating out and canned soup lacks flavor and has too much sodium.  My all time favorite restaurant soup is Olive Garden’s Zuppa Toscana.  Well my friends, if this is your favorite too, then I am about to make your day!  I hold, in my lap top, the recipe for that very soup!  And let me tell you, it tastes REALLY flipping flapping good!  It’s pretty easy to make, takes a little time with the chopping but it’s sooooo worth it!

Make this classic sausage, potato, and kale soup at home.
  • 1 pound Italian sausage
  • 2 large russet baking potatoes sliced in half and then in 1/4 inch slices
  • 1 large chopped onion
  • 1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
  • 2 cloves garlic,  minced
  • 2 cups chopped kale or Swiss chard
  • 2 14.5 ounce cans chicken broth
  • 1 quart water
  • 1 cup heavy whipping cream

Cook sausage in a 300-degree oven for approximately 1/2 hour; drain on paper towels and cut into slices.

Place onions, potatoes, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste and simmer for another 10 minutes. Turn to low heat; add kale, cream, and water (optional).  Heat thoroughly and serve.


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