Zuppa Toscana Soup - Olive Garden Copycat

Everything in this recipe is made in one pot including the crispy bacon topping.

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Serving: 8 - 12 bowls of soup

Ingredients

• 6 ot 8 oz bacon, chopped
• 1 lb Italian Sausage (The "Hot" variety)
• 1 medium head garlic (10 large cloves), peeled and minced or pressed
• 1 medium onion, finely diced
• 4 cups (32 oz) chicken broth/stock
• 6 cups (48 oz) water
• 4-5 medium russet potatoes, peeled and chopped into ¼" thick pieces
• 1 medium/large kale bundle, leaves stripped and chopped
• 1 cup whipping cream
• Salt and black pepper to taste
• Parmesan cheese to serve

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Instructions

1. In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped
   bacon and sauté until browned. Remove to a paper-towel lined plate and
   spoon out excess oil, leaving about 1 Tbsp oil in the pot.

2. Add Italian sausage, breaking it up with your spatula and sauté until
   cooked through (5 min). Remove to paper towel lined plate.

3. While sausage cooks, finely dice onion and add to the pot. Saute 5 min
   or until soft and golden then add minced garlic and saute 1 min.

4. Add 4 cups broth and 6 cups water, and bring to boil.

5. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.

6. When potatoes nearly done, add chopped kale and cooked sausage and
   bring everything to a light boil.

7. Stir in 1 cup cream and bring to boil. Season to taste with salt and black
   pepper then remove from heat. Garnish with bacon and grated parmesan.

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You Can See This Recipe And Watch A Video Here

bon appetit