Olive Garden Zuppa Toscana Soup

Since it has been so cold here, it is the perfect weather for soup! Jared loves olive garden and spicy sausage so I decided to give this recipe a try. If you love soup with a little kick in it this is for you.

Ingredients

2 tsp. olive oil

1 lb. package spicy Italian sausage, casings removed

6 slices bacon, cut in half inch pieces

2 medium yellow onions, diced

32 oz. chicken broth

3 large russet potatoes, halved then sliced in 1/4 inch slices

1 1/2 tsp. sugar

1/2 tsp. fennel seeds

3/4 tsp. salt

3/4 tsp. black pepper

1/4 tsp. white pepper

1/2 tsp. garlic powder

2 c. half & half

Parmigiano Reggiano cheese

Directions

Heat olive oil in a large pot on medium heat.

Add sausage and cook thoroughly.

Once cooked, use a slotted spoon to scoop sausage onto a paper towel to drain.

Pour out the sausage fat, and add bacon pieces to the pan.

Saute for about 5 minutes.

Add onion and saute another 5 minutes. Bacon should be cooked and onions softened.

Add chicken broth, potatoes, sugar, and seasonings. 

Bring it to a boil, then turn it down to simmer. Stir in sausage and half & half.

Cover and simmer 15-30 minutes or until potatoes are cooked.

Skim excess fat off the top with a large spoon.

Stir in kale about 5 minutes before serving.

Garnish each bowl with finely grated cheese when serving.

It was delicious! It was the perfect amount of spicy and so tasty! Jared is already begging me to cook it again next week! I hope you guys like it as much as we did!