Olive Garden Zuppa Toscana Soup
1 lbspicy italian sausage
1/2 lbbacon, chopped
3chicken flavored bouillon cubes
2large russet potatoes, scrubbed clean and cubed
2 clovegarlic, chopped
1medium onion, chopped
2 cchopped kale
1 cheavy whipping cream
·salt and pepper to taste.
How to Make Olive Garden Zuppa Toscana Soup
- In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
- In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave rendered bacon fat in the skillet.
- Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
- Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender. Stir in cream and Kale. Let simmer for a few minutes more then serve. Garnish with green onion, cheese or whatever you prefer.