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Olive Garden Zuppa Toscana Copy Cat Recipe

Author April Boller Wright

Ingredients

  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 lb sausage casing removed I used beef sausage
  • 7 slices of bacon I used beef bacon
  • 4 russet potatoes sliced thinly and cut in halves
  • salt and pepper to taste
  • Cayenne Pepper to taste optional
  • 3 tbs unsalted butter
  • 1 onion diced
  • 2 garlic cloves minced
  • 2½ cups chopped spinach I used spinach and kale blend

Instructions

  • In a large skillet over medium heat add bacon and cook according to packaging. Set aside on a paper towel lined plate.
  • Add sausage to the skillet and cook until browned, about 3-5 minutes. Crumble sausage as it cooks. Drain then set aside.
  • Add olive oil in a large stockpot or Dutch oven over medium heat.
  • Add onions and garlic. Cook and stir until the onions are tender and translucent for about 2-3 minutes. Add in chicken broth and stir until boiling. Add the thin sliced/halved potatoes and cook until tender, about 15 minutes.
  • Add spinach/kale blend and sausage and stir until spinach is wilted, about 1 min. Add in heavy cream and butter. Stir until heated through, about 2-3 minute; season with salt,pepper, cayenne pepper to taste.
  • Serve immediately and add crumbled bacon as garnishing on top.