Zuppa Toscana....

                  At long last... Zuppa Toscana! Better than Olive Garden's! (according to my DH)

     We LOVE Olive Garden! Although, surprisingly, I had never been there before we got married,(almost 3 years ago! Crazy how time flies, huh?!) But.... we simply can't afford to go to Olive Garden very often. (Let's face it, it's hard to go anywhere after you have kids!) <-- Good thing they're so cute!

   I'm big on the 'free' chips/ breads, etc... at restuarants while you are waiting for your meal, which is a huge reason I like Olive Garden so much! Free soup/ salad and breadsticks?! Heck yeah! Add the word unlimited, and Ill be all over that place! You see, me and my DH like to fill up on this 'free' food so by the time our actual dinner comes, we can enjoy a few bites, and take the rest home for tomorrows lunch. (C'mon we all do it!) I feel like I am getting a free meal that way so the expense of eating out isn't so hurtful to my wallet.
    Anyways, I decided to start trying to make some stuff I enjoy at Olive Garden so much. Starting with this soup! I found the recipe online, sorry I cannot remember exactly or I would include the link... But here is my version cuz I tweaked several things. :) Enjoy!



Zuppa Toscana
Time: 45 minutes
Yields: 15 servings (this really makes a lot- I should have read this part before I made it for 2 people!)

1 pound Italian Saususage
1/2 T red pepper flakes (I used the same stuff that goes on pizza, maybe its different? But we thought it was a little too spicy- and my DH likes spicy- so next time I will use less than 1/2 T)
1 large white onion, chopped (This seemed like a TON of onion to me! I used most of my onion- but not all of it... my onion was baseball sized)
3 cloves garlic, minced (I substituted crushed garlic- 3 Tsp- cuz that's what I had on hand)
4 T crumbled bacon pieces (I used hormels precooked bacon- but by the way if you ever cook bacon, don't fry it. Line a cookie sheet with aluminum foil bake at 350 until its done- about 20 min I think? it lays flat and tastes better to me!)
8 C chicken broth (I used the powder to make your own)
2 C water
1 c half and half
2 large russet potatoes, sliced thin (I like my soups to have substance, so I planned on doing three potatoes, after I chopped up two I realized that two would be plenty)
3 C Kale, chopped (I had never even heard of this before!)
salt & pepper (I just used a little, then we added more to our own bowls if we wanted)

1. In a large pot (seriously, this stuff makes alot! Filled my biggest pot!) Brown your italian sausage and add crushed red pepper

2. While the meat is cooking, slice your potatoes (really thin!) I suggest getting one of these mandalins if you don't already have one. Mine wasn't expensive and I chopped all these potatoes in less than 2 minutes...

3. Cut your slices into quarters...

4. Chop your onions (I like mine on the smaller side, but whatever you prefer) and mince your garlic now if you need to.

5. Once your sausage has cooked through, remove it to a bowl. Combine Onions, Garlic, and bacon in your big pot (The one you just took your meat out of) Sautee them, stirring frequently until onions are transparent.

6. Add the broth and water.

7. Add your potatoes and bring the whole pot to a boil, then reduce heat to simmer (no cover) for about 10 minutes, until your potatoes are cooked through.

8. During this time, slice up your kale, into  small pieces. It's similar to lettuce, but thicker. It can be found in a local grocery store, even if you have never noticed it before! (I got mine at frys, it wasn't expensive, sorry can't remember how much though!)

9. Once your potatoes are done, add your half and half, sausage, and kale.   Cook until everything is heated through, and serve! I served mine with garlic bread.... mmmm.... :)