Whenever I go to the Olive Garden I always get the same thing: their soup, salad, and breadsticks. Although I want to branch out and try other things, I can’t seem to order anything but Zuppa Toscana. This recipe tasted just like Zuppa Toscana from the restaurant!
Zuppa Toscana – Copycat Recipe
1 lb. spicy Italian sausage – crumbled
1/2 lb. smoked bacon – chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes – scrubbed clean, cubed
2 garlic cloves – peeled, crushed
1 med. onion – peeled, chopped
2 cups chopped kale OR Swiss chard
2/3 cup heavy whipping cream
salt and pepper – to taste
In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In a skillet over medium-high heat, brown bacon; drain, set aside.
Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
Add sausage and bacon to pot; simmer for 10 minutes.
Add kale and cream to pot; season with salt and pepper; heat through.
Source: Adapted from Copykat