Olive Garden Zuppa Toscana

I have never had this soup at Olive Garden, but if it tastes anything like this recipe, then I would order it in a heart beat. This soup was fabulous! I changed a couple things because I didn’t have them on hand and I think it would be great either way!

Ingredients:

• 1 Lb. Italian sausage
• 2 large russet baking potatoes, in chunks
• 1 large onion, finely chopped
• 1/2 can Oscar Meyer bacon bits (you could just use crumbled bacon. I didn’t use any bacon because I didn’t have any, but bacon would really make it yummy!)
• 2 gloves garlic, minced or pressed
• 2 C. Swiss chard or kale (I didn’t have this, so I just threw in some broccoli. I know they are nothing alike, but I had lots of broccoli to use up.)
• 2 small cans of chicken broth (2 1/2 cups)
• 4 C. water
• 1 C. heavy whipping cream ( I used half-and-half and it tasted great.)

Directions:

1. Cook sausage in a frying pan until cooked through. Set aside

2. Place onions, potatoes, chicken broth, water, garlic, and broccoli (if using) in a large pot and cook on medium heat until potatoes are done.

3. Add the sausage and bacon. Salt and pepper to taste. I also added a little bit of garlic powder until the taste was just right. Simmer for another 10 minutes.

4. Turn to low heat and add cream and kale or Swiss chard (if using). Heat through and serve with parmesan cheese sprinkled on top.

If you liked this, you might also like these yummy soups:

• Broccoli Cheddar Soup
• Taco Bean Soup
• Cream Tomato Soup
• Egg Drop Soup

Recipe adapted from www.food.com