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  • 1 lb. hot sausage links
  • 1/4 lb. thick-cut bacon, diced
  • 1 small shallot, minced
  • 3 to 4 large red potatoes
  • kosher salt/pepper
  • 2 C fresh kale, chopped
  • 1 32. oz box chicken broth
  • 1/2 C water
  • 2 C heavy whipping cream
  • 1 TBLS olive oil
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Even though I do not frequent Olive Garden, but one thing I do remember when I went there a few times, was this soup. I have been searching Pinterest and the internet for a recipe. I just could not seem to find one I really liked, so I created my own. So here is my version of Zuppa Toscana (Copycat from Olive Garden).

I hope you enjoy. It’s super easy to make and I swear, the entire pot will be gone in one sitting. No leftovers for sure!

a bowl of Zuppa Toscana soup

In a large pot, heat up the olive oil. Remove sausage from the casing and add to the pot. As the sausage is browning, break apart any large chunks. Thinly slice the red potatoes and reserve. When the sausage is about halfway cooked, add the bacon pieces. Continue cooking until both the sausage and bacon are fully-cooked.

Drain the sausage and bacon mixture. I used a heavy colander. Return pot to stove and add the shallots. Stir around in the remaining fat to coat. Do NOT brown. About one to two minutes is all you need. Add back the sausage and bacon. Stir.

Pour in the chicken broth, water and add the potatoes. Season with kosher salt and pepper. Bring to just under a boil. Reduce heat to medium-low. Cover and allow the potatoes to soften for about 10 to 15 minutes. Toss in the chopped kale and allow to wilt for another 5 minutes. Pour in the heavy whipping cream, stir and allow the cream to heat up.

That’s it!!! I hope you enjoy my version of Zuppa Toscana as much as I did!

a bowl of Zuppa Toscana soup

Love soup as much as I do? Check out more of my amazing recipes. Click here!

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