Check out what my friends at Food.com had to say about this Zuppa Toscana Soup:
“Yum yum yum… this soup totally blew me away… it’s DELICIOUS. As a former Olive Garden employee who has the taste of Zuppa Toscana burned in my taste buds, I can truly say that my soup tonight came out as a PERFECT match.”
I agree! As I said before this has long been my favorite soup because of the bit of spice and the hearty flavor that’s oh so satisfying. I love dipping breadsticks in it so I got some take and bake French bread from the store and it was every bit as good!
Ingredients
1 lb Johnsonville Italian sausage – mild or spicy
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1⁄4 cup Hormel bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans Progresso chicken broth
1-quart water
1 cup heavy whipping cream
Directions
- Chop or slice uncooked sausage into small pieces.
- Brown Johnsonville sausage in your soup pot.
- Add Progresso chicken broth and water to pot and stir.
- Place onions, potatoes, and garlic in the pot.
- Cook on medium heat until potatoes are done.
- Add Hormel bacon bits.
- Morton salt and pepper to taste.
- Simmer for another 10 minutes.
- Turn to low heat.
- Add kale and heavy cream.
- Heat through and serve.
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Quick Tip: Serve with salad and breadsticks.
Thank you to Food.com for this awesome recipe!
