Zuppa Toscana Soup

Back in the day when my husband and I were care-free, kid-free and lived close by to things like restaurants, we ate out a lot! We would take off on his motorbike, see some beautiful sights–and end up at some random little restaurant. One of my favourite places to go was the Olive Garden- because i’m pretty much obsessed with pasta, and their soups and salads are so good!

Now life is even better because we have two beautiful babes, but they make it a little tricker for us to get out. Plus, now we live in the middle of nowhere, driving an hour to the Olive garden, waiting an hour to be seated, (which always happens) and then driving an hour home again, just seems crazy- especially when I can make it in 35 minutes! ;-)

Here is the recipe for my favourite Olive Garden Soup: “Zuppa Toscana!” I know i’ve been making a lot of soups lately, but I have to- it’s autumn, and it’s COLD out there!! Plus, this isn’t just any old “soup” it’s got cream and bacon and Italian sausage in it, and it’s just down-right delicious! Here is the recipe:

1 lb Italian sausage, crumbled
1/2 lb smoked bacon, chopped
1 c. water
2 (14.5oz) cans chicken broth
2 large potatoes, cubed
2 garlic cloves, crushed
1 medium onion, chopped
2 cups chopped Kale or swiss chard (type of lettuce)
1 cup heavy/double cream
salt and pepper to taste

Place water, broth, potatoes, garlic, and onion in a pot. Simmer over medium heat until potatoes are tender.

Meanwhile, in a skillet over medium high heat, brown the sausage, breaking into small pieces as you fry it; drain on paper towels, then add to the pot of soup. Fry the bacon, drain, then cut into bite sized pieces, and add to the pot; simmer for 10 minutes. Add kale and cream, season well with salt and pepper to taste. Heat through. Serves 8. (Or serves 1 for 8 days… it’s really that good!)


Love, Sarah