At Olive Garden, I choose the Chicken Gnocchi…at home, I prefer *this* Zuppa Toscana soup. It gets a resounding “Winner” from Birdbelly husband, enjoy.

Enjoy!

Zuppa Toscana

A Copycat of the sausage and potato soup you love, from Olive Garden.

Course Dinner, Soup

Cuisine Italian

Ingredients

1 lb Mild Italian Sausage
1/2 lb Bacon Diced
1 Small Onion Diced
2 large Garlic Cloves Minced
1/3 c Dry White Wine Such as Pinot Grigio
32 oz Chicken Broth
2 c Water
3 Medium Russet Potatoes Washed, peeled, and cut in 1 inch cubes
1 tsp Dried Oregano
1/2 tsp Salt
1 tsp Ground Black Pepper
1/4 tsp Red Pepper Flakes More if you like
6 oz Fresh Kale Chopped
1 c Heavy Cream 1/2 & 1/2 can be substituted
Parmesan Cheese for Topping

Instructions

Heat oil in a large Dutch Oven (5 Qt) or Sauce Pan over medium-high heat. Add the sausage and cook until no longer pink. Remove from heat to drain the grease.
Now add the diced bacon to the Dutch Oven and saute for about 5 min, then add the onion and cook until translucent about 3-5 min, add the garlic and cook until fragrant- about 1 minute. Add the sausage back to the pan.
Add wine to the pan and scrape any bits at the bottom of the pan. Then add the water, broth, potatoes, and seasonings. Bring to a boil.
Cover and simmer approx 15 min until the potatoes are tender. Add in the Kale and stir until wilted.
Stir in the heavy cream until warmed through. Ladle into bowls and top with shredded parmesan cheese, serve with crusty bread.