Olive Garden Specialty

Who doesn't love the soup, salad and bread sticks at the Olive Garden?  I sure do.  One of my favorite soups served there is the Zuppa Toscana.  My sister found this recipe and I have to say it might even be a little better than the original.  I like to add a little more chicken broth and less water than the recipe calls for.  Great for the cooler evenings this time of year.  It also freezes well.  So make ahead and pull out of the freezer for a quick meal.  

Zuppa Toscana

1 Lb Ground Italian Sausage

1/2 Lb Bacon - Cut into small pieces

4 Cups Water

2 Cans Chicken Broth -14.5 oz.

2 Lg Russet Potatoes - Cubed

2 Garlic Cloves - Crushed

1 Med Onion - Chopped

2 Cups Chopped Kale

1 Cup Heavy Whipping Cream

Salt and Pepper - to taste

Brown sausage in a pan, breaking up into small pieces as it cooks.  Drain sausage and set to the side.  Brown bacon in pan over medium-high heat. Be careful not to cook it crispy.  Drain bacon and set to the side too.  Lighted cook onion in dripping.  Remove onions.  Place broth, water, garlic, potatoes, and onion in a pot.  Simmer over medium heat until potatoes are tender.  Add sausage and bacon to the soup.  Simmer for 10 minutes.  Add kale and cream to pot.  Season with salt and pepper.