One of the only things that I like at Olive Garden is their Zuppa Toscana.
Here’s my recipe.
5 strips bacon, chopped into 1-1/2″ lengths
1 tube of Turkey Italian Sausage
I use a large cast iron Dutch Oven for this.
First, Brown the bacon, and when you get to the consistency you like, remove it and set aside.
Next, take the sausage out of the tube and brown it in the remaining bacon fat. (Chop it up with your spoon or a spatula). Once browned, pull out and set aside.
Chop up an onion (yellow or white) and cook in the pot until it is translucent.
Add your spices. I use Rosemary, fennel seed, celery seed, oregano, a little chopped bay, salt, and ground pepper.
Add two 15-oz boxes of Chicken Stock when the Onions are fully translucent.
Dice two medium size potatoes (I am using Russet)
Add that to the pot. Keep cooking on medium heat until the potatoes are tender.
Add the turkey sausage and bacon back into the pot.
Add additional spices to taste. When you are ready to serve, chop up a bunch of kale into bite-size pieces (you can also use Spinach if you don’t like kale) and put it in the pot.
Once this is tender, pour in a cup to a cup and a half of fresh cream or half and half.
Sprinkle on some red pepper flakes and enjoy!
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