Most of my soups are creamy and cheesy and in case you haven't noticed, I am not a huge meat eater. I will eat it. I am not a vegetarian. But if it weren't for bacon I probably could be. This soup has meat. Italian sausage. And bacon. Although the husband says it needed more. I told him it was not "bacon" soup. But next time I may add a little more. Just for him. He's worth it. So is my sweet sister. And I am happy as long as there is soup.
This soup is supposedly a knock off of a similar soup at Olive Garden. I don't eat at Olive Garden and I have never had this soup there. I am a snob about Italian food. And seafood. So Olive Garden and Red Lobster just don't work for me. I won't judge you if you like those places. I just choose to either eat elsewhere or make those items at home. (I also don't eat fast food but we won't go there either.)
Zuppa Toscana Soup
- 1 lb Italian sausage, crumbled (the recipe calls for hot Italian sausage. I don't like it. I used mild.)
- 1/2 lb chopped bacon
- 1 quart chicken broth
- 3 cups water
- 3 large russet potatoes, scrubbed clean and cubed (or more if you like lots of potatoes)
- 3 cloves of garlic, minced
- 1 large onion, peeled and chopped
- 2 cups chopped kale
- 1 cup heavy whipping cream
- salt and pepper to taste
Brown sausage in soup pot over medium high heat. Break up into small pieces as it cooks. Drain sausage and set aside. Place bacon in same pot and cook until done. But not crispy. Drain bacon and add to sausage. Save some of the bacon grease in the bottom of the soup pot. Add onions to the soup pot and cook for a few minutes until onions are softened. Add garlic, potatoes, broth and water. Simmer of medium heat until potatoes are tender. Add sausage and bacon to the soup. Simmer for 10 minutes. Add kale and cream to pot, season with salt and pepper and heat thoroughly.