Zuppa Toscana (Olive Garden Copycat) #SoupSwappers

This month’s Soup Saturday Swappers is hosted by Heather from All Roads Lead to the Kitchen, who chose the theme: Copycat Soups!

Now I’ll be honest, I almost never order soup when I go out, so this was a challenge for me.  I already shared my Copycat Campbells Tomato Soup recipe back in January and I wasn’t sure if I would think of something for this challenge.

Then I remembered Zuppa Toscana.  This one is an Olive Garden favorite – though I’ve never actually had it at Olive Garden!  I’ve always made the homemade copycat version – perfect for this challenge!

This is one of my all-time favorite soups it is so flavorful and I’m always a huge fan of veggie-centric soups!  My favorite part about this soup is that I got to use some of my fresh farmers’ market kale in the process!  Delish!

Zuppa Toscana

Adapted from Food.com

½ lb bacon, cut in ½-inch pieces

1 lb mild Italian sausage (if links, remove from casing)

1 large onion, diced

2 cloves garlic, minced

1 tbsp butter

2 tbsp flour

2 quarts chicken broth

½ tsp dried oregano

½ tsp dried marjoram

1 tsp fresh basil (½ tsp dried)

½ tsp fresh rosemary (¼ tsp dried)

Salt & pepper

3 medium potatoes, diced

2 cups (1 small bunch) kale, chopped

1 cup half & half

Cook the bacon to crisp in a stock pot over medium heat.  Remove the bacon to drain on a paper towel lined plate.  Drain bacon droppings.

Add the sausage and cook until browned.  Remove to a paper towel lined plate and drain off the grease.

Add the onions and garlic.  Cook until tender.  Stir in the butter until melted.  Add the flour and cook for 1-2 minutes.  Slowly stir in the chicken broth, allowing the sauce to thicken a bit before adding more.  Bring to a boil.

Stir in the herbs, potatoes, and drained sausage.  Simmer for 20 minutes or until the potatoes are tender.  Stir in the kale, bacon, and half & half.  Heat through and serve with a side of Soft & Chewy Italian Bread.

Serves 4-6

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Zuppa Toscana (Olive Garden Copycat)

by Amy's Cooking Adventures August-18-2017

Zuppa Toscana (Olive Garden Copycat) is full of fresh veggies and ton of flavor! #soupswappers

Ingredients

• 1/2 pound bacon
• 1 pound mild Italian sausage
• 1 onion
• 2 cloves garlic
• 1 tablespoon butter
• 2 tablespoons flour
• 2 quarts chicken broth
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 3 potatoes
• 2 cups kale
• 1 cup half & half

Instructions

Cook the bacon to crisp in a stock pot over medium heat. Remove the bacon to drain on a paper towel lined plate. Drain bacon droppings. Add the sausage and cook until browned. Remove to a paper towel lined plate and drain off the grease. Add the onions and garlic. Cook until tender. Stir in the butter until melted. Add the flour and cook for 1-2 minutes. Slowly stir in the chicken broth, allowing the sauce to thicken a bit before adding more. Bring to a boil. Stir in the herbs, potatoes, and drained sausage. Simmer for 20 minutes or until the potatoes are tender. Stir in the kale, bacon, and half & half. Heat through and serve with a side of Soft & Chewy Italian Bread.

Details

Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Yield: 6 servings