{Not} Olive Garden Zuppa Toscana

Hello everyone! I finally got around to making the Copycat Olive Garden Zuppa Toscana over the weekend…… and WOW!!!!! Of course I changed a couple of things, (More garlic and Bacon…duh) But I can honestly say, it was one of the best soups we have ever had. All four of us gave it a 10/10! I have no idea how well it would freeze because it was gone in less than 24 hours. HA. Definitely give this a try if you haven’t already. Oh and do NOT fear the Kale. It MAKES the soup, well, that and the bacon. For those that have never had it, it reminds me of an Italian Style Creamy Potato Soup. SO GOOD!

{NOT} Olive Garden Zuppa Toscana (but BETTER)

Ingredients

12 oz bacon, diced

1 lb Italian sausage, casings removed and crumbled

2 large onions, chopped

3 large baking potatoes, leave the skin ON and dice into bite sized pieces

6 cloves garlic, finely chopped

2 quarts chicken broth

1/2 tsp salt

1/2 tsp black pepper

1 tsp Italian seasoning

1.5 cups heavy cream

6 cups kale (I chop ours pretty small because it doesn’t cook down as much as Spinach)

shredded parmesan cheese

Directions

In a large Dutch Oven or Soup Pot, cook diced bacon until EXTRA crispy. Remove bacon and set aside. Add crumbled Italian sausage and cook until browned. Remove all but 2 TBSP of the grease. Add the chopped onions and cook until onions are soft. Next add the diced potatoes. Cook, stirring every minute for about 5 minutes. Turn heat to medium and add in the chopped garlic, cooking for 2 minutes stirring constantly. Add in 2 quarts of Chicken Broth, salt, black pepper and Italian seasoning. Turn the heat up and bring to a slight boil, then reduce heat to a simmer and partially cover the pot. Cook until potatoes are tender, about 20 minutes, stirring occasionally. Once potatoes are tender, stir in the bite sized kale, reserved bacon and heavy cream. Continue simmering on low for about 10 minutes. Taste to adjust seasonings. Top each bowl with lots of fresh Parmesan and serve!