If you're obsessed with Olive Garden's Zuppa Toscana soup like me, you are going to LOVE this copy cat recipe that is actually so much better!
This soup is super easy to make at home, and pretty easy to whip up quick in the kitchen if you're in a rush. We love this soup all year round, but it's so delicious in those winter months after a cold day outside!
1 pound of Italian Sausage (spicy if you want!)
4-6 russet potatoes, cut into bite sized cubes (We use Red Potatoes)
1 onion, chopped
2 tablespoons minced garlic
1/4 cup cooked bacon, chopped. (This measurement is optional -- use as much as you want!)
32 ounces of chicken broth
1/2 bunch of kale, or spinach, chopped small (OPTIONAL)
1 cup heavy whipping cream
2 tablespoons of flour
salt and pepper to taste
cayenne pepper to taste
Combine onion, sausage, bacon and minced garlic into a pan and sauté until cooked.
Dice up your potatoes
Place sausage, bacon, chicken broth, garlic, potatoes and onion into slow cooker OR keep in the same pan on the stove for quicker cooking.
Add just enough water to ensure the vegetables and meat are covered
Cook on high for 3-4 hours, or low 5-6 hours. Or if cooking on the stove cook until potatoes are soft.
30 Minutes Before Serving:
Mix flour into cream removing lumps.
Add cream and kale (optional) to the pot, stir.
Cook on high for 30 minutes or until broth thickens slightly
Add salt, pepper, and cayenne pepper to taste.
OPTIONAL: top with extra bacon before serving.
I hope you enjoy this simple and delicious better than Olive Garden Zuppa soup recipe, and if you happen to make it and share it on Instagram -- be sure to tag me @ashtonharmelink so I can see how delicious it looks!