Olive Garden Copycat Zuppa Toscana

I order the Zuppa Toscana soup every time I go to Olive Garden and was over the moon when I found the recipe online.  It is truly genius!  I wouldn’t be able to tell the difference, it’s THAT good!  Here is a link to the recipe: Genius Kitchen

I read the reviews and used some of the tweaks recommended in the comments.  Here is a step by step of how I made this delicious soup!

Remove 1 package (1.3 lb) of mild Italian sausage from casings.

Crumble and add to skillet. 

Once cooked, add to stockpot.

Cut up 4 pieces of bacon and add to same skillet.

Once cooked, let excess grease drain on paper towel.

Add to stockpot.

Dice 1/2 yellow onion and add to same skillet.

Once cooked, add onions (not grease) to stockpot.

Thoroughly rinse 3-4 Russet potatoes.  Slice in half lengthwise, then lengthwise again (if large potatoes), then into thin slices.

Add to stockpot.

Add 32 ounces chicken broth and 3 cups water to stockpot.

Boil for 30 minutes or until potatoes are cooked through.

Lower temperature to a simmer.

Thoroughly rinse kale, remove center vein, then slice into thin ribbons.

Add 3 cups sliced kale, 1 1/2 cup half & half, and 1 tbsp minced garlic (from jar) to stockpot.

Add 1/2 tsp fresh ground pepper, 1/2 tsp coarse kosher salt, and 1/2 tsp red pepper flakes to stockpot.

Let simmer for 15 minutes or until kale is cooked. 

Enjoy!  Please make sure to visit Genius Kitchen for this recipe and lots more!