Olive Garden Zuppa Toscana Copy Cat Recipe

Okay ladies and gentlemen, if you have not had this soup yet, then you'll want to put it on your meal plan for the upcoming week! This is a hit with my family, and even with my super picky 2 year-old.

And if I may say so myself, this recipe tastes even better than what the restaurant itself can conjure up. It's an A+ recipe!

OLIVE GARDEN ZUPPA TOSCANA COPY CAT RECIPE

SOURCE: DAMN DELICIOUS

SERVES: 6;   PREP-TIME: 15 minutes;   TOTAL TIME: About 45 minutes
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INGREDIENTS:

• 4 Slices of bacon, diced
• 1lb Regular Sausage, casing removed
• 2 Tablespoons of Italian Seasoning
• 2 Cloves of Garlic, minced
• 1 Onion, diced
• 4 cups Chicken broth
• 3 Russet potatoes, thinly sliced
• 3 cups of Baby spinach
• 1 1/2 cups of heavy cream
• Salt & Pepper to taste

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DIRECTIONS:

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes.  Transfer to a paper towel-lined plate; set aside.

2. Add sausage and italian seasoning to the skillet, season with salt and pepper to taste, and cook until browned - about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, and set aside.

3. Heat olive oil in a large stockpot or Dutch oven over medium heart.  Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.  Stir in chicken broth and bring to a boil.  Add potatoes and cook until tender, about 10 minutes.

4. Stir in the sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute.  Season with salt and pepper to taste.

5. Serve immediately and garnished with bacon.

Enjoy!