It’s soup season again! I love soup season because there are so many great soup recipes. Well a little while ago I asked on Facebook what people’s favorite soup was and which of mine they would like to see. Well the soup that absolutely had the most votes hands down… Zuppa Toscana! With that and friends asking for this one it was a no brainer! So if you love Olive Garden’s Zuppa Toscana I totally have you covered this is an amazing soup that really will be your favorite after the first time you try it!
Do you have a great soup recipe I need to try? Hit me up and let me know what it is.
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- 1 lb. Italian Sausage
- 6 Bacon Slices
- 1 Onion, Chopped
- 42 oz. Chicken Broth (3 x 14.5 oz Cans)
- 2 Cups Water
- 1-1/2 lb. Russet Potatoes
- 1-1/2 tsp. Sugar
- 1/2 tsp. Fennel Seeds, Crushed
- Salt
- Pepper
- 2 Cups Half & Half
- 1-1/2 Cup Kale, Chopped
- Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.
- Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions to bacon in saucepan and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
- Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 - 15 minutes.
- Add in kale then simmer until potatoes are soft and kale is tender, about 5 - 10 minutes longer. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.
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