Zuppa Toscana

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Zuppa Toscana Soup

(like Olive Garden’s)

Serves: 12 Prep. Time: 0:35

Ingredients

  • 1 lb. spicy Italian sausage - crumbled
  • 1/2 lb. smoked bacon - chopped
  • 1 qt. water
  • (2) 14.5 oz. cans chicken broth
  • 2 lg. russet potatoes - cubed
  • 2 garlic cloves - crushed
  • 1 med. onion - chopped
  • 2 cups chopped kale OR Swiss chard
  • 1 cup heavy whipping cream
  • salt and pepper - to taste

Instructions

  1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
  2. In a skillet over medium-high heat, brown bacon; drain, set aside.
  3. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
  4. Add sausage and bacon to pot; simmer for 10 minutes.
  5. Add kale and cream to pot; season with salt and pepper; heat through.

Notes

  • I’ve used smoked ham instead of bacon, an excess of garlic, and it cooked quite a bit longer than it called for, but it didn’t seem to hurt anything.
  • The proportions don’t seem to matter that much, either. Joe usually adds an extra potato or two to make it a little more filling.