This version of Zuppa Toscana Soup is just as good as Olive Garden’s and made in no time in your kitchen!
- 1 (16 ounce) package sausage
- 2 potatoes, Chopped into bite size cubes ** hint – use the small yellow potatoes (they are creamier in this soup).
- 1 small yellow onion chopped
- 4– 6 slices bacon chopped ** hint – you can use prosciutto if you don’t want to cook up bacon.
- 3 cloves garlic minced (you can use less, we love garlic)
- 1 head kale – washed, dried, and chopped (about the same size pieces you would make a salad out of ) ** hint – if you go to Olive Garden, their soup does not have as much Kale as we put in ours. I always use an entire head of Kale, as we love what it adds to this soup
- 4 cups chicken stock (you can use canned or boullion, or homemade broth if you have that!)
- 2 cup heavy whipping cream ** hint – you can substitute milk or half and half if you prefer – but the heavy whipping cream adds a real richness to this soup that is wonderful!
- Salt and pepper to taste
Brown the sausage in a frying pan. Add to a stock pot (soup pot) when cooked through.
Place onions and bacon pieces in a large saucepan and cook over medium heat until onions are almost clear. Cook bacon until cooked, but soft (not crumbly, but more like a ham consistency). Add the onions and bacon to the sausage in stock pot. Mince the garlic cloves and add to the stock pot.Add chicken soup base, and potatoes, simmer 25 minutes (or until potatoes are soft).Add kale, and cream. Simmer 5 – 10 minutes and serve. (if you want to make the soup early, follow steps 1-4 and let pot simmer on the stove over a very low heat. Do step 5 about 5 -10 minutes before you are ready to serve the soup).