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Please Fave the original Here

A great gem from !

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Me and a friend like to show off what we've cooked to each other and he showed me a bowl of Zuppa Toscana, and being a soup lover I had to make some myself.
The recipe can be found here: https://natashaskitchen.com/zuppa-t.....-recipe-video/

Thoughts: First of all, I used spinach instead of kale for this, I don't really like kale's texture in soup. But the spinach was a nice replacement! This is good soup and definitely better than Olive Garden. I like the little spicy kick from the sausage, it's not too much and it doesn't overpower the soup.

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Recipe is as follows:

Ingredients

6 oz BACON chopped
1 lb Italian Sausage The "Hot" variety
1 medium head garlic 10 large cloves, peeled and minced or pressed
1 medium onion finely diced
4 cups chicken broth/stock (32 oz)
6 cups water (48 oz)
5 medium russet potatoes peeled and chopped into 1/4" thick pieces
1 kale bundle leaves stripped and chopped (6 cups)
1 cup whipping cream
Salt and black pepper to taste
Parmesan cheese to serve optional

Instructions

In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove bacon to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.

Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
When potatoes nearly done, add chopped kale and cooked sausage and bring everything to a light boil.
Stir in 1 cup cream and bring to boil. Season to taste with salt and black pepper then remove from heat. Garnish with bacon and grated parmesan.