Zuppa Toscana Soup

I’m really not a huge soup fan. I don’t care for broth, which hinders my soup liking a lot. Even when I’m sick, I just don’t like it. Basically the only soups I like are creamy ones; cheesy potato tops the list. But there is one out there that has stolen my heart. It’s Olive Garden’s Zuppa Toscana soup. I could seriously eat a whole pot of it and still want more.

I’ve tried mastering the recipe and just haven’t been able to get it right. Last night I think I finally did it! Hubby even gave it an A+! Yes, I make him grade my recipes… he thinks I’m a dork, and I own that.

These are the cast of characters (minus the water I forgot to put in the picture).

Ingredients:
1 lb Italian Sausage
4 strips smoked bacon
3 cups water
4 cups chicken broth
3 large potatoes
2 garlic cloves
1 onion
2 cups kale
1 cup heavy whipping cream
Salt & pepper
Parmesan cheese

I started off by browning the bacon and sausage, seperately of course.

While it was cooking, I chopped up the potatoes, garlic and onion and added those to a large pot.

Then I added the chicken broth and water, letting it simmer over medium heat.

When the sausage and bacon are finished, add them to the pot. Simmer until potatoes are tender.

While simmering, chop up the kale.

Add to pot (I think you are catching on to the pattern here, right?)

Then add the cream, season with salt and pepper, and heat through.

Lastly, and this might be the most important part, so do not forget it… add parmesan cheese to each individual serving. You won’t regret it, I promise.

I served the soup with garlic bread sticks. A salad would’ve been awesome as well, but I was out of lettuce. Oh the shame!

Enjoy!