Olive Garden Tuscan Soup Copycat

By lauramae

Simple ingredients turn into something sensational! Crispy bacon and spicy Italian sausage give it tremendous flavor. Meaty potatoes and fresh kale round it out to make a completely balanced meal. With a finish of heavy cream it has an air of indulgence to it.

Ingredients

• 4 slices bacon, cut into a small dice
• 1 pound hot Italian sausage, ground or links with casings removed
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups (32 ounces) chicken broth or stock
• 3 cups Russet potatoes, cubed
• sea or kosher salt and fresh black pepper
• 2 loose packed cups kale, in bite size pieces
• 1 cup heavy cream or 14 ounce can evaporated milk
• Parmesan cheese, grated, for serving
• Read more: http://www.cinnamonspiceandeverythingnice.com/zuppa-toscana/#ixzz2oKs5zkQl
• Read more at http://www.cinnamonspiceandeverythingnice.com/zuppa-toscana/#1yddTKBOTTcwkYM6.99

Details

Servings 4
Preparation time 25mins
Cooking time 50mins
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

In a large soup pot or sauce pan cook bacon over medium until crispy. Add sausage and break it apart as it cooks. Once sausage is browned and crumbled drain off the grease leaving a tablespoon or two to saute the onion.

Push the sausage to the edges of the pot and add onion to center - saute until translucent then add garlic and saute until fragrant.

Stir in broth and potatoes, season with 3/4 teaspoon salt and 1/4 teaspoon pepper, simmer for about 20 minute or until potatoes are tender.

Add kale and heavy cream or evaporated milk. Bring to a simmer. Taste and re-season as needed. Serve with Parmesan cheese and crusty bread.