I love soup, especially when it's cold and grey. And, of all the soups I've ever tried, my favorite is the Zuppa Toscano from Olive Garden. I've been working on perfecting my Olive Garden copycat Zuppa Toscano for over a year now and I love the result. It's even better than the actual restaurant recipe, if you ask me,
Want to make your own delicious sausage and potato soup? It's so worth it! It's delicious the night of, but also great warmed up, so I like to make a double batch and have it for two meals. It even freezes great, so you can stock your freezer full.
What You Need:
1 lb mild Italian sausage
4 large russet potatoes, cut into pieces
1 small onion, chopped
1/2 cup real bacon pieces, cooked
1 tbs chopped or minced garlic
1/2 tsp red pepper flakes
16 oz chicken broth, I like it best when made with Better Than Bouillon
16 oz water
1 cup heavy whipping cream
4+ cups of kale, chopped and large stems removed
Salt and pepper to taste
Cook sausage until brown in the bottom of a large soup pot. Add onions, garlic, and seasonings and cook until onions are translucent.
Reduce heat to medium and fill with water, chicken broth, and potatoes. Cook on medium until potatoes are done, stirring occasionally.
Set to low and add kale, cooked bacon pieces, and heavy cream. Heat through and serve with soft bread sticks.