I haven’t been to Olive Garden many times because of where I live, but I love this soup. It’s the best use for kale, hands down. If you think you hate kale, try it in zuppa Toscana and you might just change your mind.
Cook together and drain on paper towels:
1/2 lb. ground Italian sausage
a large onion, chopped
1 T. minced garlic
Cook in the same pot:
6 oz. bacon, chopped
Drain the bacon pieces on paper towels and return the sausage and onion mixture to the pot with the bacon.
Add all of the following to the pot and simmer for 15 minutes, or until tender:
2 lbs. potatoes, sliced thin
8 c. chicken broth
1/2 t. basil
1/2 t. rosemary
1/4 t. fennel seeds
1/4 t. red pepper flakes
Add to the broth and cook until bright green:
4 c. chopped kale
Stir in until heated through:
1/2 c. heavy cream
Serve the zuppa Toscana with your favorite crusty bread and/or with Parmesan on top.
I like this bread to serve with the soup!