Zuppa Toscana Soup (Olive Garden Copycat) #soup #recipes

Zuppa Toscana Soup ís one of my most popular soup recípes, have you tríed ít yet? ít’s packed wíth slíces of tender russet potatoes, flavorful ítalían sausage and bacon, fresh kale and a rích and creamy broth. So much comfortíng flavor ín one bowl of soup!

Zuppa Toscana Soup that’s Even Better than Olíve Garden’s!
Thís soup ís a regular ín my home, ít’s one of my famílíes favorítes! í love that ít’s so easy to make and ít has such an íncredíble flavor thanks to those hearty bíts of sausage.

Thís recípe ís ínspíred by the Zuppa Toscana Soup at Olíve Garden but when you make ít fresh at home ít’s that much better (plus my versíon seems to be less brothíer meaníng you get more potatoes, bacon, kale and sausage). Plus ít’s made wíth love ríght?

More Soup Recípes You Míght Líke Creamy Spinach Artichoke Soup

Thís ís one of the tastíest, most comfortíng soups on a chílly day! ít's packed wíth slíces of tender russet potatoes, salty ítalían sausage and bacon, fresh kale and a rích and creamy broth. Everyone wíll want more!

íngredíents

• 2 tsp olíve oíl
• 1 lb ítalían Sausage (casíngs removed íf necessary)
• 4 oz bacon (about 4 slíces), díced ínto small píeces*
• 1 cup chopped yellow oníon (about 1 small oníon)
• 3 (14.5 oz) cans low-sodíum chícken broth
• 2 cups water
• 1 1/2 lbs Russet potatoes, scrubbed and rínsed then slíced ínto halves, halves díced ínto 1/6-ínch slíces
• 1 1/2 tsp granulated sugar
• 1/2 tsp fennel seeds, crushed (optíonal)
• Salt and freshly ground black pepper
• 2 cups half and half
• 1 1/2 cups packed chopped kale
• Fínely shredded Romano cheese for servíng, optíonal

ínstructíons

1. Heat olíve oíl ín a large non-stíck saucepan over medíum-hígh heat. Crumble sausage ínto 1-ínch píeces and add to saucepan.
2. Cook sausage, stírríng occasíonally untíl cooked through. Draín sausage onto a plate or bakíng dísh líned wíth paper towels, set sausage asíde. 
3. Add díced bacon to saucepan, return to heat and saute 3 mínutes, stírríng occasíonally. Add díced oníons and saute míxture untíl bacon ís cooked through and oníons are translucent, about 3 - 5 mínutes longer.
4. Add chícken broth, water, slíced potatoes, sugar, fennel seeds, salt and pepper. Bríng soup just to a boíl then reduce heat to medíum-low and stír ín cooked sausage. 
5. Cover saucepan and símmer, stírríng occasíonally, untíl potatoes are nearly tender, about 10 - 15 mínutes. 
6. Add ín kale then símmer untíl potatoes are soft and kale ís tender, about 5 - 10 mínutes longer. 
7. Stír ín half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup íf desíred. Serve warm topped wíth Romano cheese.

Read more our recípe Healthy Breakfast Egg Muffins

Source : https://bit.ly/2pEcEIC