Tuscan Soup

Whenever I go out to a restaurant to eat, I really try hard to taste all the different flavors/ingredients in a meal.  So when The Hubs and I went to Olive Garden a few years ago for Endless Soup and Salad, I went on a mission to recreate their Zuppa Toscana.  I didn't nail it, but I got pretty close, I think so at least.

This soup is so tasty.  You get the smoky flavors from the bacon and sausage, while the sausage gives it just enough flavoring - not spicy at all if you use a mild Italian sausage.  Make sure you scrub your potatoes REALLY good though, you leave the peels on.  And then the kale.  Kale has a great garlicy flavor, just subtle enough to not be overwhelming.

Tuscan Soup


1 lb. Italian sausage
1/2 lb. bacon, chopped
3 cups water
2 14.5 oz. cans chicken broth
2 large russet potatoes, scrubbed and cubed into bite size pieces
1 medium onion, peeled and chopped
3 cloves garlic, minced
3 cups chopped kale
2 cups heavy whipping cream
salt and pepper to taste


1. In large skillet or dutch oven, brown sausage, breaking into small pieces while it cooks. Drain and set aside. In same skillet, brown bacon, drain. Combine sausage and bacon in a large colander, rinse, and drain once more. Set both aside.

2. Put potatoes, onions, and garlic in stock pot. Cover with water and chicken broth. Bring to a simmer and cook until potatoes are at tender-crisp stage. Add meats and simmer for another 10-20 minutes.

3. Add kale and whipping cream. Heat through. Add salt and pepper.

Serves 6