We love Olive Garden and their soup, Zuppa Toscana which is a family favorite. The closest restaurant is over 45 minutes away, so we tend to make this frequently and in batches. This recipe also pairs nicely with garlic bread or garlic knots. I hope you enjoy this recipe as much as our family! This recipe will serve 8-10 people.
Ingredients:
2 lb Ground Italian sausage (spicy or mild, depending on your preference)
- 8 slices of bacon, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 6 large potatoes, diced
- 2 bunch kale, stems removed, and leaves chopped. You can substitute with spinach.
- 2 cup heavy cream
- Salt and pepper to taste
- Red pepper flakes (optional, for added heat)
- Grated Parmesan cheese (for serving)
Instructions:
- In a large skillet, cook the bacon over medium heat until desired crispiness. Remove the bacon from the skillet and place on paper towels to soak up grease. Set it aside.
- Add the Italian sausage to the skillet and cook, breaking it apart with a spoon, until browned and cooked through. Remove the sausage from the skillet and set it aside.
- In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- In a large pot, pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to simmer and cook until the potatoes are tender, about 10-15 minutes.
- Once the potatoes are cooked, add the cooked sausage back to the pot along with the chopped kale or spinach. Stir in the heavy cream and cooked bacon. Season with salt, pepper, and red pepper flakes (if using), adjusting to taste.
- Simmer the soup for another 5-10 minutes until heated through, and the flavors are well combined.
- Serve hot, garnished with grated Parmesan cheese on top.
