Olive Garden Zuppa Toscana Soup

By á-67018

Ingredients

• 1 pound spicy Italian sausage
• 1 pound sweet Italian sausage
• 1 pound bacon, chopped
• 12 cups chicken stock
• 6 large russet potatoes, scrubbed clean and cubed
• 4 cloves garlic, chopped
• 1 extra large sweet onion, chopped
• 1 large head kale, chopped
• 2 cup heavy whipping cream
• salt and pepper, to taste

Preparation

Step 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.

* 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.

* 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 are still a little firm, but are beginning to soften.

* Add the sausage, bacon kale, chicken stock and cream to the pot.

* Simmer until the potatoes are tender. Do NOT allow to boil.