With most of the US dealing with snow and frigid temperatures, it’s the perfect time to make a big ol’ pot of soup! Soup is the perfect comfort food that can be made early in the day, left to simmer on the stove or even in the crock pot until dinner time.
I’m always looking for new and delicious soup recipes that my entire family will eat. This Copycat Zuppa Toscana from the Olive Garden was a hit with us all! I was a little afraid that the kids wouldn’t like the kale in it, but they didn’t seem to mind it – I think because it’s so flavorful.
I found this recipe on Food.com after having it at a friend’s house and changed it up a bit. So, head over there for the original or make the one I have below. Either way, I am sure you’re gonna love this Olive Garden Zuppa Toscana Copycat Soup!
- 1 lb Italian sausage - casing removed and cut into bite size pieces
- 2 large russet baking potatoes sliced in half, and then in 1/4 inch slices
- 1 large onion chopped
- 3 strips of thick cut bacon
- 3 garlic cloves minced
- 2 cups kale - veins removed and cut into thin ribbons
- 32 oz can chicken broth
- 2.5 cups water
- 1 cup heavy whipping cream
- Slice uncooked sausage into small pieces and brown in your soup pot.
- Remove the sausage from the pot and add onions, garlic - browning.
- Add chicken broth and water to pot and stir.
- Place sausage back in the pot along with the potatoes and simmer about 30 minutes until the potatoes are done.
- While the soup is cooking, brown bacon in a skillet and cut into small pieces.
- When potatoes are soft, add bacon, kale and cream to the pot.
- Add salt and pepper to taste.
- Simmer for another 10 minutes or until heated through.
- Serve with crusty bread and/or crackers.