Copycat recipes tend to either spot on, or depressingly inaccurate compared to the original. Fortunately for my family, we have never tried Olive Garden’s Zuppa Toscana Soup; therefore, we have nothing to compare this copycat recipe to! Kale is the absolute last veggie I expected my family to enjoy, but this recipe opens some culinary doors.
My Pinterest habits are slightly unorthodox in the sense that when I find a recipe, alterations are almost always necessary. Occasionally I will find multiple copycat recipes for one dish and instead of trying each one, I combine them and choose the best aspects of each. Here is one fine example! Enjoy!
- 2 tsp. olive oil
- 2 lbs. hot sausage
- 1 yellow onion, chopped
- 3 tsp. garlic, minced
- 3 oz. bag of cooked bacon pieces
- 1 Tbsp. garlic
- 64 oz. chicken stock (my pot wasn’t big enough for the full amount)
- 5-6 Russet potatoes, cubed
- 1 c. half-and-half
- 1 Tbsp. Patti’s Seasoning
- 8 oz. package of Kale
- optional topping: croutons and grated parmesan
- In a large soup pot, heat oil and add in sausage.
- Once meat has begun to brown, add in chopped onions, bacon, and garlic. Stir until the onions are translucent and then add in flour.
- Pour in chicken stock and cubed potatoes. Bring to a boil and cover with a lid. Allow to cook for approximately 20-30 minutes until potatoes are fork tender.
- Reduce the heat and add in the half-and-half, Patti’s, and kale. Cook for an additional 5 minutes or so.
- Pour into bowls and sprinkle with parmesan cheese and croutons.
Yields approximately 8 servings.
Eat, Bork, and Be Merry!