I love the Olive Garden. It is my restaurant of choice. Mainly for the soup, salad and breadsticks. Zuppa Toscana is one of my favorite soups to get there! I think it is awesome when you can make the same delicious soup at home that tastes straight from the restaurant.
I have been a little under the weather lately, so all that sounds good to me is soup and breadsticks. We have been going to Olive Garden a lot lately. Their soup, salad, and breadsticks never disappoint. Zuppa Toscana is creamy and amazing, while hearty and filling. I love the potatoes in the soup. The sausage and bacon added to it give it a great flavor. It is warm, creamy and smooth and it definitely hits the spot every time! This is as close to the real deal at Olive Garden as it gets and it is absolutely fantastic!
- 3 cans (14 oz) chicken broth
- 2 cups heavy cream
- 1 lb Italian Sausage
- ½ pound bacon
- 4 russet potatoes
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2½ cups chopped spinach (or kale)
- salt and pepper (to taste)
- Cook and crumble the bacon. Set aside on a plate lined with a paper towel. Cook the sausage and set aside.
- Skin each potato and slice in half and make about ¼ inch slices. You can slice these into fourths making the potatoes more bite sized.
- Bring a large pot with the chicken broth to a boil. Boil the potatoes for about 10 minutes or until tender.
- While the potatoes are boiling, saute the onion and garlic until tender and set aside.
- Once potatoes are tender, add sausage, onion, garlic, and chopped spinach to the pot. Boil for a couple of minutes until the spinach starts to wilt. Reduce heat and add heavy cream.
- Cook until heated through and add salt and pepper to taste.