This Copycat Olive Garden Zuppa Toscana soup recipe is easy and some serious comfort food! This recipe costs just $10.79 to make. That's just $1.35 per serving!
In a large pot over medium-high heat, add bacon and cook, frequently stirring, until crispy, about 4-6 minutes. Use a slotted spoon to move the bacon onto a paper towel-lined plate.
Remove all but ½ tablespoon of bacon grease from the pan. Add the sausage and use the back of a wooden spoon to break the meat into pieces. Cook until browned, about 6-7 minutes. Use a slotted spoon to move the sausage onto a paper towel-lined plate.
Drain off all of the sausage grease. Add water, chicken broth, potatoes, onion, and garlic to the pot. Cook over high heat until mixture comes to a boil, then reduce the heat to low and simmer until potatoes are tender, about 10-15 minutes.
Stir in bacon, sausage, kale, and cream. Let the mixture simmer for 5 minutes.
Finally, season to taste with salt and pepper. Serve with grated Parmesan cheese (optional).
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Notes
Instead of kale, you can use Swiss chard.
The soup will keep for up to 4 days in an airtight container in the refrigerator.