We recently went to Olive Garden for a family gathering and had their unlimited soup and salad. I've never tried their Zuppa Toscana but had heard it was wonderful- so I gave it a go. DELICIOUS! I just had to recreate it! Talk about easy and wonderful. Done in 30 minutes! Dinner is served.
Copy Cat Olive Garden Zuppa Toscana Soup
1 T. Olive Oil
4 slices of Bacon - cut into small pieces
1 lb. Mild Italian Sausage
1 Yellow Onion - chopped
4 Garlic Cloves - minced
32 oz. (4 c.) Chicken Stock
2 c. Water
5 small/medium (2 large) Russet Potatoes cut and sliced to about 1/4 in thick
1 c. Milk (+1T. flour)
4 c. Chopped Kale
In a large pot place the olive oil and bacon. Cook until crispy.
Add the sausage, yellow onion and garlic. Cook until sausage is browned and onion is transparent.
Drain the fat.
Add chicken stock, water and chopped potatoes.
Boil for about 10-15 minutes or until potatoes are tender.
Add milk and kale. Simmer for 3 minutes then serve.
(Don't add kale and milk until you're ready to serve.)
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