I remember making this incredible, scrumptious creamy soup for my sisters several years ago and they both highly approved. At the time I didn’t have a Copy Cat recipe for reference, just my creativity and imagination I believe the only variation was that I used curly endive or was it spinach? Either way it was a success and I still prepare this exact recipe for my family today and it’s always a hit! “Olive Garden Zuppa Toscana” tried and true, approved by a former Olive Garden chef and our personal in-home chef, me!
Prep Time: 20 min. Total Time: 1 hrs 20 min. Servings: 4-6 (Uh-huh, maybe 2 it’s THAT good!)
1 lb Italian sausage links (sweet, mild or hot)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (use real bacon or crumbled cooked)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Chop or slice uncooked sausage into small pieces. Brown sausage in soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in the pot.
Cook on medium heat until potatoes are done. Add bacon. Salt and pepper to taste.
Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve in large soup bowls with lots of crusty Italian bread.
Serving Size: 1 (529 g)
Servings Per Recipe: 4
Calories Per Serving: 781