Zuppa Toscana

It was just like being at the Olive Garden...only...completely different. Monday I made Zuppa Toscana. One of the soup offerings at Olive Garden as part of their Endless Soup, Salad & Breadsticks lunch for $6.95. But this one was just soup...no Salad or Breadsticks available.

It turned out great...maybe better than I remember from the chain restaurant because I used a spicy sausage which added a lot of flavor. And since it has been so cold & rainy here...soup was a welcome meal to warm us up.

Here is the recipe:

Zuppa Toscana Soup like Olive Garden's®

1 lb. Italian sausage - crumbled
2 slices of bacon - chopped
1 qt. water
3 2/3 cups chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR baby spinach
1 cup 1/2 & 1/2
salt and pepper - to taste

Brown sausage, breaking into small pieces as you fry it; drain, set aside.
Brown bacon; drain, set aside.
Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
Add sausage and bacon to pot; simmer for 10 minutes.
Add spinach and cream to pot; season with salt and pepper; heat through