OLIVE GARDEN ZUPPA TOSCANA SOUP RECIPE - (4.4/5)

Olive Garden Zuppa Toscana Soup Recipe - (4.4/5) image

Provided by TrayH

Number Of Ingredients 9

1 pound spicy Italian sausage
1/2 pound bacon, chopped
6 cups chicken stock
3 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale or spinach
1 cup heavy whipping cream
salt and pepper, to taste

Steps:

In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet. Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes are still a little firm, but are beginning to soften. Add the sausage, bacon kale, chicken stock and cream to the pot. Simmer until the potatoes are tender. Do NOT allow to boil.