Zuppa Toscana Soup {Olive Garden Copycat Recipe}

This is one of the tastiest, most comforting soups on a chilly day! It's packed with slices of tender russet potatoes, salty Italian sausage and bacon, fresh kale and a rich and creamy broth. Everyone will want more!

Ingredients

· 2 tsp olive oil

· 1 lb Italian Sausage (casings removed if necessary)

· 4 oz bacon (about 4 slices), diced into small pieces*

· 1 cup chopped yellow onion (about 1 small onion)

· 3 (14.5 oz) cans low-sodium chicken broth

· 2 cups water

· 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices

· 1 1/2 tsp granulated sugar

· 1/2 tsp fennel seeds, crushed (optional)

· Salt and freshly ground black pepper

· 2 cups half and half

· 1 1/2 cups packed chopped kale

· Finely shredded Romano cheese for serving, optional

Instructions

1. Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.

2. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.

3. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.

4. ………………………………….

5. ……………………………………………..

Full instructions: Click here

Zuppa Toscana Soup {Olive Garden Copycat Recipe}