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Olive Garden Zuppa Toscana Soup

Photo: Lee Harrelson; Styling: Jan Gautro

Ingredients

  • 1 pound italian sausage
  • 1/2 pound crumbled bacon
  • 7 cups water
  • 3 cubes chicken bouilon
  • 2 large red potatoes
  • 1 med onion
  • 2 cups kale
  • 1 cup heavy whipping cream

How to Make It

  1. In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

  2. In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.

  3. Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.

  4. Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.