Olive Garden Watch Out! Zuppa Toscana Soup at Home

Show Stopper!  That was what Big Guy called our dinner of Zuppa Toscana.  It truly was fabulous!  I have never had a bowl of Zuppa Toscana at Olive Garden but have heard many rave about it!  This recipe would stand up to it - and WIN!  It is THAT good!  Sausage, Bacon, Potatoes with Kale - what an awesome, mouth watering combination!
The Potatoes in this soup cooked in chicken broth make a creamy base that is so filling, a bowl and a half and that was my dinner!  Warm and full belly for a cold winter's night!

Recipe adapted from Cinnamon Spice and Everything Nice for a little bit healthier version.


Zuppa Toscana
4 Slices of Bacon
1 pound Turkey Sausage or Italian Sausage
1 Medium Onion, chopped
3 Tablespoons minced garlic
4 cups Chicken Broth
4 medium size Yukon Gold Potatoes, cubed
1 cup Skim Milk
2 cups (loosely measured) Kale, chopped into bite size pieces
Salt and Pepper to taste

Cook Bacon till Crisp.  Remove from pan.  Drain grease.  Remove sausage from casings and brown in pan.  I used Turkey Breakfast Sausage links (they were on sale - shhhh!)  Worked great!

Crumble sausage as it is cooking for bite size pieces.  After browned, place cooked sausage in larger stock pot.  Add chopped onion.  Cook till translucent.

Stir often.  Add Garlic and cook for another 3 minutes.

Add Chicken Broth and Potatoes.  Cook about 20 minutes over Medium Heat till Potatoes are just cooked. 



Beautiful Kale - I love that this recipe calls for such a pretty veggie!  Add one cup milk and chopped Kale to potato mixture.  Allow to simmer for 10 minutes.  Salt and Pepper to taste.
Enjoy!

Linked up to What's Cookin' in the Kitchen, Saturday Swap at Quit Eating Out