Zuppa Toscana Soup (Olive Garden Copycat) #soup #recipes

Zuppa Toscana Soup �s one of my most popular soup rec�pes, have you tr�ed �t yet? �t�s packed w�th sl�ces of tender russet potatoes, flavorful �tal�an sausage and bacon, fresh kale and a r�ch and creamy broth. So much comfort�ng flavor �n one bowl of soup!

Zuppa Toscana Soup that�s Even Better than Ol�ve Garden�s!
Th�s soup �s a regular �n my home, �t�s one of my fam�l�es favor�tes! � love that �t�s so easy to make and �t has such an �ncred�ble flavor thanks to those hearty b�ts of sausage.

Th�s rec�pe �s �nsp�red by the Zuppa Toscana Soup at Ol�ve Garden but when you make �t fresh at home �t�s that much better (plus my vers�on seems to be less broth�er mean�ng you get more potatoes, bacon, kale and sausage). Plus �t�s made w�th love r�ght?

More Soup Rec�pes You M�ght L�ke Creamy Spinach Artichoke Soup

Th�s �s one of the tast�est, most comfort�ng soups on a ch�lly day! �t's packed w�th sl�ces of tender russet potatoes, salty �tal�an sausage and bacon, fresh kale and a r�ch and creamy broth. Everyone w�ll want more!

�ngred�ents

• 2 tsp ol�ve o�l
• 1 lb �tal�an Sausage (cas�ngs removed �f necessary)
• 4 oz bacon (about 4 sl�ces), d�ced �nto small p�eces*
• 1 cup chopped yellow on�on (about 1 small on�on)
• 3 (14.5 oz) cans low-sod�um ch�cken broth
• 2 cups water
• 1 1/2 lbs Russet potatoes, scrubbed and r�nsed then sl�ced �nto halves, halves d�ced �nto 1/6-�nch sl�ces
• 1 1/2 tsp granulated sugar
• 1/2 tsp fennel seeds, crushed (opt�onal)
• Salt and freshly ground black pepper
• 2 cups half and half
• 1 1/2 cups packed chopped kale
• F�nely shredded Romano cheese for serv�ng, opt�onal

�nstruct�ons

1. Heat ol�ve o�l �n a large non-st�ck saucepan over med�um-h�gh heat. Crumble sausage �nto 1-�nch p�eces and add to saucepan.
2. Cook sausage, st�rr�ng occas�onally unt�l cooked through. Dra�n sausage onto a plate or bak�ng d�sh l�ned w�th paper towels, set sausage as�de. 
3. Add d�ced bacon to saucepan, return to heat and saute 3 m�nutes, st�rr�ng occas�onally. Add d�ced on�ons and saute m�xture unt�l bacon �s cooked through and on�ons are translucent, about 3 - 5 m�nutes longer.
4. Add ch�cken broth, water, sl�ced potatoes, sugar, fennel seeds, salt and pepper. Br�ng soup just to a bo�l then reduce heat to med�um-low and st�r �n cooked sausage. 
5. Cover saucepan and s�mmer, st�rr�ng occas�onally, unt�l potatoes are nearly tender, about 10 - 15 m�nutes. 
6. Add �n kale then s�mmer unt�l potatoes are soft and kale �s tender, about 5 - 10 m�nutes longer. 
7. St�r �n half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup �f des�red. Serve warm topped w�th Romano cheese.

Read more our rec�pe Healthy Breakfast Egg Muffins

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