Well it is cold and blustery outside today folks…which just makes me think SOUP! Here’s a copycat recipe for Olive Garden’s Zuppa Toscana. I’ve tried this recipe a couple times in the past and was pleased with how it turned out. I loves me some creamy soup!
PS…Sorry to not have put up a recipe in a while…holiday time was busy, busy, busy. Hope everyone had a great holiday season and wonderful times with family and friends. HAPPY HAPPY NEW YEAR!
-1 ½ cups spicy sausage links (Italian sausage)
-¾ cup onion, diced
-6-8 slices of bacon
-1 ½ tsp minced garlic
-2 Tbsp chicken bouillon powder (or 2 cubes crushed)
-1 quart water
-2 medium potatoes, cubed (or 3 or 4 if you’re like me and loooovvvveee potatoes in soup)
-2 cups kale leaves sliced thinly (spinach can be used instead)
-1/3 cup heavy whipping cream (or half and half)
-Parmesan cheese for garnish
Preheat oven to 300ºF. Place sausage links on sheet pan and bake 25 minutes or until done. Let cool, then cut into slices and halve the slices.
Sauté onions and bacon over medium heat in a large saucepan until unions are almost clear. Remove bacon and crumble.
Add garlic to onions and cook one minute. Add bouillon powder, water and potatoes. Bring until potatoes are done.
Add bacon, sausage, kale and cream. Simmer 5-10 minutes and serve. Or allowing it to sit for a while off the heat will make it taste even better. Garnish with Parmesan cheese.