Copycat Recipe: Olive Garden Zuppa Toscana

[Melissa Burnell]

Recently dh & I went out for lunch and we absolutely fell in love with this delicious, hearty soup. Since it’s relatively easy to make & clone, I thought we’d share it today. ~liss

Olive Garden Zuppa Toscana

Ingredients:
1 1/2 cups Sausage links, spicy; about 12 links
3/4 cup Diced onions
6 slices Bacon
1 1/4 teaspoons Minced garlic
2 tablespoons Chicken stock
1 quart Water
2 medium Potatoes, cut in half and then into 1/4 slices
2 cups Kale, cut in half and then sliced
1 cup Heavy whipping cream
1 tsp fennel seed (this is my own secret addition, and trust me, it MAKES the soup)

Directions:
Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.

Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream.

Simmer 4 minutes and serve.

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