If you haven't had Olive Garden's Zuppa Toscana Soup you are missing out! We make trips to the Olive Garden just for the all you can eat soup, salad and bread sticks. Every now and then I try a soup other than the Zuppa Toscana, but still come to the same realization that their Zuppa Toscana is the best!
A few years ago I did an internet search for a copycat recipe for Zuppa Toscana. I've had it for so long that I couldn't even tell you where I found it, but here is my adaptation of Zuppa Toscana. This soup makes a lot so plan on leftovers, and you must have some bread to dip in the soup. Olive Garden's bread sticks would be ideal (yum!), but I usually just get a loaf of french bread from the grocery store.
ZUPPA TOSCANA SOUP
Serves:10 Prep time:35 min
1 pound Spicy Italian Sausage
1 pound Smoked Bacon(chopped)
4 cups water
4 cups chicken broth
2 large Russett Potatoes (cubed)
2 Garlic Cloves (peeled and crushed)...I just use ¼ tsp of Garlic Powder.
1 medium onion(peeled and chopped)
2 cups of chopped Kale or Swiss Chard
1 cup Heavy Whipping Cream
Prepare Bacon and Sausage-cook, drain, -set aside.
Place water, broth, potatoes, garlic, and onion in large pot.
Simmer over medium heat until potatoes are tender.
Add Sausage and Bacon to pot, simmer for 10 minutes.
Add Kale(or Swiss Chard) and Heavy Whipping Cream to pot and heat through.