Olive Garden Zuppa Toscana Soup

9 Sep

1 pound spicy Italian sausage
1/2 pound bacon, chopped

7 cups water

3 chicken flavored bouillon cubes

2 large russet potatoes, scrubbed clean and cubed

2 cloves garlic, chopped

1 medium onion, chopped

2 cups chopped kale

1 cup heavy whipping cream

salt and pepper, to taste

In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. 

Leave two tablespoons of rendered bacon fat in the skillet.

Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. 

Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.

Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.


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