It just looks, smells, & tastes like the Olive Garden Zuppa Toscana

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Before I had an actual kitchen when I moved here, my boyfriend and I did end up eating out quite a bit. I quickly learned the Zuppa Toscana Soup at Olive Garden was one of his favorite recipes. After an evening there (and over $40 spent on a single meal), I began looking into other options for this recipe. I found a few copycats and began to experiment. I have made this recipe 4 times now and this is what I’ve come up with.

 

What You Need

  • 2 tsp olive oil
  • 1 lb Italian Sausage
    • I liked having some extra spice
  • 4 oz bacon (about 5 slices), diced into 1/2 to 1-inch pieces
  • 1 cup chopped yellow onion (about 1 small onion)
  • 3 (14.5 oz) cans low-sodium chicken broth
  • 2 Cups water
  • 1 1/2 lbs Russet potatoes, scrubbed & rinsed, then diced into 1/8 inches
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp fennel seeds
  • 1/2 tsp salt, then to taste
  • 1/2 tsp freshly ground black pepper
  • 2 cups half and half
  • 1 cup lightly packed kale, chopped into bite size pieces
  • finely shredded Romano cheese for serving, optional

How It Happensprepfinal

  • Heat skillet to medium heat
    • In 1-inch piece, ass sausage
    • Cook, stirring occasionally until mostly cooked
  • Begin cooking bacon
    • Once mostly cooked, 
    • Add onion
    • Cook, until mostly browned  about 5 minutes
  • In larger dish
    • Add chicken broth, water, sliced potatoes, fennel seeds, salt and pepper
    • Add bacon & onion
    • Bring just to boil
  • Reduce heat to medium low
    • Stir in half and half, kale, sausage
  • Cover saucepan and simmer 25 – 30 minutes, stirring occasionally, until potatoes are very tender
    • Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.

 

Recipe inspired by Cooking Classy.

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