Zuppa Toscana Soup {Olive Garden Copy-Cat}

Last week, my Mom and youngest sister came to town, and we spent the afternoon together. We did some shopping, then went to the Olive Garden for lunch. Mom and I both had the Zuppa Toscana soup, and it was amazing! We contemplated how we could recreate it at home. After browsing the web, I realized there are many recipes out there to make it yourself. Most of them are very similar, so I just took the main ingredients as a base, and added a bit of this & a bit of that. :)

Ingredients

2 tsp. olive oil

1 lb. package spicy Italian sausage, casings removed

6 slices bacon, cut in half inch pieces

2 medium yellow onions, diced

32 oz. chicken broth

3 large russet potatoes, halved then sliced in 1/4 inch slices

1 1/2 tsp. sugar

1/2 tsp. fennel seeds

3/4 tsp. salt

3/4 tsp. black pepper

1/4 tsp. white pepper

1/2 tsp. garlic powder

2 c. half & half

Parmigiano Reggiano cheese

Directions

Heat olive oil in a large pot on medium heat.

Add sausage and cook thoroughly.

Once cooked, use a slotted spoon to scoop sausage onto a paper towel to drain.

Pour out the sausage fat, and add bacon pieces to the pan.

Saute for about 5 minutes.

Add onion and saute another 5 minutes. Bacon should be cooked and onions softened.

Add chicken broth, potatoes, sugar, and seasonings. 

Bring it to a boil, then turn it down to simmer. Stir in sausage and half & half.

Cover and simmer 15-30 minutes or until potatoes are cooked.

Skim excess fat off the top with a large spoon.

Stir in kale about 5 minutes before serving.

Garnish each bowl with finely grated cheese when serving.

(Directions with Photos)

Heat olive oil in a large pot on medium heat.

Add sausage and cook thoroughly.

Once cooked, use a slotted spoon to scoop sausage onto a paper towel to drain.

Pour out the sausage fat, and add bacon pieces to the pan.

Saute for about 5 minutes.

Add onion and saute another 5 minutes. 

(While that cooks, scrub your potatoes well. Cut them in half lengthwise and slice them in 1/4 inch slices.)

It's done when the bacon is cooked and the onions are softened.

Add chicken broth, potatoes, sugar, and seasonings. 

Bring it to a boil, then turn it down to simmer. 

(By the way, you have no idea how hard it is to get a picture of boiling water and steam.) :)

Stir in sausage and half & half.

Cover and simmer 15-30 minutes or until potatoes are cooked.

{Taste and add more seasonings, if needed.}

Skim excess fat off the top with a large spoon.

Stir in kale about 5 minutes before serving.

(This soup may not look very appetizing, but believe me, you will not regret making it!)

Garnish each bowl with finely grated cheese before serving.