Copycat Olive Garden Zuppa Toscana
We love this soup!
5 slices bacon, cooked and crumbled (I leave out the bacon.)
1 lb. ground Italian sausage (I use Jimmy Dean Original sausage.)
1 onion, diced
4 cloves of garlic, minced
1 (32oz.) container of chicken stock (4 cups) (I use vegetable broth.) (I double the broth amount.)
3 cups cubed russet potatoes (Sometimes I leave out the potatoes.)
4-6 carrots peeled and sliced
1 tsp. salt (to taste)
1/4 tsp. freshly ground black pepper (to taste)
2 cups chopped kale (I use a whole 10 oz. bag of kale.)
1 1/2 cups heavy whipping cream (I leave out the cream.)
1 can Navy Beans (white beans)
Garnish: Parmesan cheese, grated, to taste (I don't add the cheese.)
Brown the sausage in a large pot. Add onions. Add the garlic. Drain excess fat. To the large pot, add the chicken stock and potatoes. (I add everything to the pot, after the sausage is browned and let it simmer on low on the stove for 1 hour or two.) Cover and bring to a boil, then turn down to a simmer for 15-20 minutes, until potatoes are tender. Pour in the heavy cream. Season with salt and pepper. Add the kale and the chopped bacon. Bring the soup to a simmer and let the kale soften. Taste the soup and season to taste. Serve!
(This could be cooked in a crockpot, too.)
Recipe shared by Robin
