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
Ingredients:
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
Directions:
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